Discover the Delightful Sweetness of Diwali with Our Instant Rabdi Recipe
- Fresh homemade paneer
- Whole milk
- Nuts (cashews, almonds, and optionally pistachios)
- Sweetened condensed milk
Heat 2 tablespoons of milk and add a pinch of saffron to it. Allow the saffron to steep for a few minutes.
Crumble the paneer into small pieces. If you're using store-bought paneer, you can grate it or crumble it finely.
In a wide pan with a large surface area, add 1 teaspoon of ghee for flavor. Add 3 cups of whole milk and bring it to a boil. Let it boil for about 5 minutes.
Add sweetened condensed milk and the saffron-infused milk to the boiling milk. Cook for an additional 5 minutes until the condensed milk combines well with the milk.
Add the crumbled paneer to the milk mixture. Cook on medium-high heat for about 12-13 minutes, stirring frequently. The mixture should slightly thicken. Taste and adjust the sweetness as desired.
Now, add the finely chopped nuts to the mixture and cook for another 7 minutes over medium to high heat. Finally, add cardamom powder for flavor. The Rabdi should be semi-thick, and it will thicken further as it cools and when refrigerated.
Refrigerate the Rabdi for at least 6 hours before serving. This will allow the flavors to meld and the dessert to cool and thicken.
You can enjoy the chilled Rabdi by itself or pair it with other Indian sweets like Gulab Jamun, Jalebi, or Malpua for a delightful dessert experience. It's a rich and creamy dessert that's sure to be a hit at any gathering.