Looking for an easy and classical sweet for Diwali or Holi or just for your parties or potlucks? Then try this Easy Rabdi with Evaporated milk, which is sort of Instant and shortens the cooking process a bit.

Top view of Rabri served in designer brown bowls with a garnish of rose petals and pistachio, laid on a jute cloth and rose petals scattered. — Easy Evaporated Milk Rabri

What is Rabdi

Rabdi or Rabri is another traditional rich and creamy sweet from the Indian continent and especially from the North. Basically, milk is reduced to almost half or one-fourth and then flavored with cardamom and nuts. It can be enjoyed as is but is typically served with Jalebi, Malpua, etc.

The traditional method of making this rabdi is to boil milk on low to medium until reduced. Then add the sugar and flavorings and serve. It can be served at room temperature, cold, or even warm.

To shorten the cooking process, one can make rabri with condensed milk or evaporated milk. At times when I am in a hurry I use evaporated milk to make rabri. The rabdi gets done in around half an hour or so.

We like to enjoy this with jabeli or gulab jamun or as a Motichoor ladoo parfait.

Make Ahead and store?

One can make the rabri ahead of time and store in the refrigerator for 2 days. As it is milk based I would not advise any longer. However, you can freeze and store it for longer.

Top view of Rabri served in designer brown bowls with a garnish of rose petals and pistachio, laid on a jute cloth. — Easy Evaporated Milk Rabdi

Easy Rabdi with Evaporated Milk.

5 from 1 vote

Print Pin Rate Save

Course: Sweets

Cuisine: Indian, North Indian

Keyword: Diwali Recipes, Festival Special Recipes, Holi Special, Milk / Condensed Milk / Evaporated Milk / Milk Powder

Prep Time: 5

Cook Time: 30

Author: Renu Agrawal-Dongre

Equipment

Ingredients

1 Can 400 grams of Evaporated Milk
½ Cup Sugar
A pinch of saffron
½ teaspoon cardamom powder

Instructions

In a heavy bottom pan add the evaporated milk.
1 Can 400 grams of Evaporated Milk
Let it reduce to slow stirring frequently.
Once the milk has been reduced to half, add sugar.
½ Cup Sugar
Continue the cooking process until the sugar dissolves and the milk thickens.
The quantity would be reduced to almost half.
Add saffron and cardamom powder and switch off.
A pinch of saffron, ½ teaspoon cardamom powder
The rabdi will thicken over time.

Notes

Standard US-size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.