Shahi Rabdi is a rich, creamy , thickened, sweetened milk dessert, popular in North India. Ideally it is made by the continuous simmering and reducing of milk in wide thick bottomed pan,whilst collecting the layers of cream which form at the sides of the pan. Now this process can take at least 2 hours, depending on the quantity of milk, which is quite laborious. (I’ve still got to try this method.)
In today’s fast paced life, who doesn’t like instant stuff? I generally love to make things from scratch, whether its a pizza base, or marinara sauce or even a pie crust . Today I made an exception!!
This is so simple to make. Don’t believe me? Just mix everything and refrigerate. Ready!!! Check out the recipe 🙂
Adapted from Poonam’s Kitchen
16 oz of Ricotta cheese
10-14 oz of sweetened condensed milk ( as per desired sweetness)
1 tablespoon whole milk
1/2 cup assorted nuts
1 teaspoon green cardamom powder
few strands of saffron
1/3 cup almonds/pistachios for garnishing
1. Mix the saffron strands in warm milk and keep aside.
2.In a mixing bowl, combine ricotta cheese, sweetened condensed milk, assorted nuts, milk along with saffron, cardamom powder, and mix well.
3.Refrigerate until its ready to be served.
1. On refrigeration, this rabdi tends to thicken further, before serving dilute with a little milk as per desired consistency, and adjust the sweetness by adding powdered sugar, since the sweetness will decrease on the addition of milk.
2. You may also use green cardamom powder, if you don’t have black cardamom powder. I used green cardamom powder.
3.You may also use vanilla extract, rose essence or kewra essence, in this case avoid using cardamom and saffron.
4.You can enjoy this rabdi as it is, or use it as a topping for jalebis, gulab jamun’s, shahi tukda etc.