Easy Rabdi Recipe – How to Make Rabdi at Home

Ingredients For Rabdi

  • 4 ½ cups (1 liter) full-fat milk
  • 3 tablespoon (45g) sugar
  • ½ cup (62g) milk powder
  • 10-12 Kaju/cashew roughly chopped
  • 10-12 badam/almonds roughly chopped
  • 10-12 pista/ pistachios roughly chopped
  • ¼ teaspoon elachai/ cardamom powder
  • 20-22 saffron strands
Steps In Making Rabdi
    1. In a heavy bottom, pan adds milk and bring it to a boil over medium flame. Keep stirring it continuously to avoid it from sticking to the bottom of the pan.
    2. Add milk powder and saffron and mix well.
    3. Once the upper layer of cream is formed, gently stick the malai or cream layer on the sides of the vessel. (Do not mix it in the milk).
    4. Keep repeating the process of sticking the malai or cream on the sides of the vessel 7-8 times or until the milk is reduced to ¼
    5. Now add sugar and cook for 4-5 minutes stirring it continuously on medium flame.
    6. Finally, add the cardamom powder and all the dried nuts and cook for another 2-3 minutes.
    7. Switch off the flame and let the rabri cool down in the pan for 30 minutes before scraping off the malai/cream
    8. Gently scrape off the sides and give it a good mix and keep it aside.
    9. Serve cold. Store in an airtight container in the refrigerator for up to 3 days.

     Recipe Notes For Rabdi

  • Always use full-fat milk for thick and creamy lacchedar rabdi 
  • Not to cook rabdi on high flame else the milk will stick to the bottom and sides of the pan.
  • Let the rabdi cool down for a little time before removing the cream from the sides of the pan. Else the lacchedar rabdi won't is formed.


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