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.
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.
- 1 Can 400 grams of Evaporated Milk
- ½ Cup Sugar
- A pinch of saffron
- ½ teaspoon cardamom powder
- 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.
- Standard US-size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
Sharing this with
The theme for this Sunday is Diwali Recipes, suggested by me. Check out recipes that my blogger friends have for Diwali.
- Easy Rabdi with Evaporated milk from Cook with Renu
- Date & Walnut Rolls from Sneha’s Recipe
- Gobi Manchurian from Palatable Pastime
- Chickpea & Sweet Potato Curry from Mayuri’s Jikoni
- Baked Gobi 65 from Amy’s Cooking Adventures
- Two Homemade Breads for Diwali: Pita and Naan from Culinary Cam
If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.
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