Rabdi: No-Condensed Milk No-Microwave Version – Rabri, Indian Sweet

Rabdi is sweet, thick, and creamy dessert that is calorie-laden and simple but quite time-consuming to make.  And if I have said ‘nuff negatives, lemme add that each lick of a spoonful of an Almond-Pistachio Rabdi is worth all the effort.

This rabdi recipe from Shobha Indani serves about 6, does not use milk powder or condensed milk and is not the microwave version.  So if you are looking for a milk powder or condensed milk rabdi, or a microwave recipe of rabdi - you may want to hop on to Tarla Dalal’s page.

But if you are ready to tone your triceps while cooking and add on calories while eating, then go ahead & make this rabdi the traditional way.

almond and pistachio rabdi
 What You’ll Need for Badam-Pista Rabdi:
1.5 litre whole milk (= 6 cups = 50 oz)
½ cup granulated sugar
12-15 strands saffron
½ tsp cardamom powder
2 Tbsp each shredded almonds & pistachios

milk based indian sweet: rabdi with badam and pista
Let’s Begin!

1.  Heat the whole milk [Note:  2% milk will not turn out as creamy as whole milk will be just as it is supposed to be for this dessert, but you’ll probably get a low-fat Rabdi instead] in a thick-bottomed wok or non-stick pan, cook stirring continuously on high flame [Note:  Milk is boiled on high so that a) it reduces & thickens faster, and b) it doesn’t discolor as it does when boiled on low or medium heat] till it reduces to about 1/3 of its quantity.  Could take 30-40 minutes [Note:  I usually watch YouTube videos on my laptop in the kitchen while sitting on the bar stool & stirring milk for that long, otherwise it either gets really boring or I end up with scorched milk at the bottom of pan because of staying away!].

how to make rabdi
2.  Then add sugar [Note: Rabdi is usually yellow in color, so don’t use brown sugar in place of white unless you want to experiment], saffron, and cardamom powder [Note:  Quantities of sugar, saffron, cardamom powder, and nuts can/should/must be adjusted to your taste!], cook for 2 more minutes [Note:  If you want your Rabri a little more thick, add to it 2 tsp cornstarch mixed with 1 Tbsp milk/water when you add sugar].  Switch off heat.

3.  Add almonds & pistachios, reserving some for garnishing.  Serve Badam-Pista Rabdi warm or chilled.

Linking to Vardhini's Valentine's Event & Anzz Cafe's Valentine Special

rabdi recipe without condensed milk, without milk powder, without microwave

I love everything that has a 2-in-1 use, but I’ll show you how Rabdi has more than 7-in-1 uses:
A lot of other desserts can be made further with the prepared Rabdi.  If you let the rabdi cool down after Step 2, before adding nuts, then churn it to make it smooth – you can then use it to add cherry-sized Rasgullas to make it Angoor Rabdi, or add patty-shaped Rasgullas, garnish with nuts & call it Ras Malai.  Add an assortment of chopped fruits in it like fruits in custard & name it Fruity Rabdi.  Or serve it as a side or topping with Malpua, Jalebi or Gulab Jamun.  This is the kind of Rabdi you pour over fried pieces of bread - the popular dessert from Hyderabad, Shahi Tukda.  You can even freeze this Rabri, whipping it once it sets, then freezing again in molds – and enjoy it as a Badam-Pista Kulfi.
Impressive, isn’t it?
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29 comments:

  1. Looks so creamy. Would be great when chilled

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  2. Looks so yummy and delicious. Nice clicks

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  3. This is one of my favorite Indian dessert. Your rabdi looks so creamy and amazing!! Wish I could eat it .

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  4. wow... rabri looks delicious... beautiful pics..

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  5. looks awesome n yummy......
    visit my space too if u fine time........

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  6. awesome sweet....lovely clicks dear....superb

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  7. Rich and tasty and I make it in a similar way too. Thx for linking to the event.

    Vardhini
    Event: Sweet Luv
    Event: Strawberries

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  8. Delicious dessert! Perfect one for next week - Valentine's day dinner

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  9. Worth all the effort,looks lovely and I love your idea watching youtube and making rabri. That makes life easier :)

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  10. ohh..rabdi..what a delicious dessert, and you have made it so perfectly, would like to have some with hot jalebis :)

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  11. This is zoo easy, thanks for sharing! I love Indian desserts! Am now following you on Google, hope to see you on mine some time! xx

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  12. I love to have a taste of this wonderful dish..;P
    Tasty Appetite

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  13. i am always ready to tone up my biceps & triceps, and this is such a delecious way of doing that! :) i like this old fashioned way of making rabri... even i make it this way coz of the malai that is created. looks great :)

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  14. trekking your yummy blog!!! i love pistachios and almonds!

    cheers!
    ..TREK..

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  15. wow!! i have never ever read someone making in old traditional way.. i loved the way u have explained it too :) :).. superb!!!lovely!!

    i came thru another blogger and i m so glad i did!! u ahve got awesome space and i would love u too drop in at my small space when time permits :).. happy to be in your followers group and i hope u too will do the same :).. i would love to have you among my friends list :)

    http://neetzkitchen.blogspot.com

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  16. Love rabdi..All the efforts worth it

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  17. Hi Nisha,
    I love rabdi.. usually make it with the instant GITS packet :) Gotta try ur version..
    Checking out ur blog for inspiring baking ideas.. Any suggestions for a newbie baker?

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  18. Rabdi looks perfect and super delicious...Worth the effort...

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  19. Just the perfect finish to my dinner - the pictures are too tempting!!!!!!!!

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  20. You had me at 'calorie-ladden' haha, looks delicious.

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  21. That is a divine looking and sounding dessert! *drool*

    Cheers,

    Rosa

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  22. Thanks so much everyone! Love it when you love it :)

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  23. Rabdi is awesome.. even the clicks are nice.

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  24. Hi, First time here.
    Thanks for the simple way of making such a famous dish.

    While on tour of Rajasthan, I saw , on the roadside, big woks of milk being boiled and someone lifting off those top layers and depositing them in to a vessel!

    I also liked the after uses.

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    1. Hello and welcome here :)
      Oh yes, even the big woks of hot almond-pistachio milk in winter nights! I've enjoyed food in Rajasthan :D
      Thanks for your comment!

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  25. Wont that be more of Basundi and less of Rabdi by this process Nisha. Basundi is just a thinner versionof actual Rabdi, which is much much thicker and a bit yellowish in color.

    I dont have this much patience to sit along and stir the milk, waiting for it to thicken up. Very lazy in that sense :P

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  26. Made this today and it tasted yum. Seemed a bit thicker than what your picture shows. My paneer also turned out good following your tips. Now I am tempted to try rasagullas following your tips.

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