Fast Curries
Instant Pot Rabri – Quick Easy Rabri /Rabdi
Instant Pot Rabri – Quick Easy Rabri /Rabdi – quick and easy to make, foolproof rabri recipe that can be served on its own, or with Gulab jamun or Jalebi.
If you have been following me for a while, you may know that my recipes are all about fast, easy and quick cooking.
This is by far my favorite way to make rabri. It produces the thickest, creamiest and delicious rabri in a matter of minutes.
What is Rabri/Rabdi?
Rabri or radi is traditionally made by boiling and condensing milk until it is reduced to 1/3 of its original quantity. During the boiling process multiple layers of cream get formed which thicken the rabdi. Furthermore cardamom, saffron, nuts, and sugar are added to the rabri. Making rabri is a long-drawn process since the milk requires to be simmered and stirred continually.
What is Instant Pot Rabri – Quick Easy Rabri /Rabdi?
We will make a quick version of rabri using condensed milk. Since the milk is already thickened and condensed, the long-drawn process of boiling milk will be eliminated.
STEP 1:
First, select sauté on the Instant Pot and adjust to normal. Next, add in milk, and milk powder. And, stir it continually.
STEP 2:
Secondly add in heavy whipping cream, condensed milk, ground cardamom and saffron.
Further using an immersion blender blend everything well. This step ensures there are no lumps formed.
STEP 3:
Moreover, Add in slivered almonds and slivered pistachios. Additionally, keep stirring continually. Again, stirring is key to prevent the rabri from sticking to the bottom of the pot.
Consequently, in about 7 to 8 minutes of sautéing your rabdi will be ready. Also, you don’t need to wait for it to boil. If you wait too long it will start getting stuck to the bottom of the pot.
STEP 4:
Finally, transfer the rabdi in a serving bowl and garnish with additional saffron, pistachios and slivered almonds.
Enjoy as is or with gulab jamun or Jalebi. You can serve it warm or chilled. I personally keep it in the refrigerator for a few hours, let it set and serve it chilled.
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Instant Pot Rabri – Quick Easy Rabri /Rabdi
Ingredients
- 3 cups milk powder (whole) (dry milk)
- 2 cups plain whole milk
- 1 cup heavy whipping cream
- 1 can condensed milk (14 oz)
- 1/8 tsp ground cardamom
- Pinch of saffron strands (approximately 15 strands)
- 1 tbsp pistachios chopped into thin slices (unsalted and un-shelled)
- 1 tbsp slivered almonds
For Garnish
- 1 tbsp pistachios chopped into thin slices (unsalted and un-shelled)
- 1 tbsp slivered almonds
- 6 saffron strands
Instructions
Prep
- Sliver the pistachios.
Cook
- First, select sauté on the Instant Pot and adjust to normal. Next, add in milk, and milk powder. And, stir it continually.
- Secondly add in heavy whipping cream, condensed milk, ground cardamom and saffron. Further using an immersion blender blend everything well. This step ensures there are no lumps formed. If you don't have an immersion blender use a spoon and mix really well. Make sure there are no lumps.
- Add in slivered almonds and slivered pistachios. Additionally, keep stirring continually. Again, stirring is key to prevent the rabri from sticking to the bottom of the pot. In about 7 to 8 minutes of sautéing your rabdi will be ready. Also, you don’t need to wait for it to boil. If you wait too long it will start getting stuck to the bottom of the pot.
- Finally, transfer the rabdi in a serving bowl and garnish with additional saffron, pistachios and slivered almonds. Enjoy as is or with gulab jamun or Jalebi. You can serve it warm or chilled.
Notes
- Make sure to use whole milk only.
- Make sure to use whole milk powder. I use Nido brand.
- Ensure that you stir continually to prevent the rabri from getting stuck to the bottom of the pot.
- You dont need to let the rabri boil. It just needs to be mixed well and sauted for a few minutes till well blended and thick.
- If you like it cold, let it refrigerate for at least 4 hours.
