Traditional Vegetarian Recipes, Kid-friendly Recipes & Instant Pot Recipes from Indian and International Cuisines

Kesar Pista Rabdi/Rabri – Instant Pot Method

Kesar Pista Rabdi/Rabri – Instant Pot Method

Rabdi or Rabri is a classic traditional Indian dessert. Rabdi is prepared by boiling whole milk on low heat for a long time until it becomes thick in consistency. It is lightly sweetened with sugar and flavored with cardamom, saffron and nuts.  I made this dessert yesterday while drafting  Kalakand recipe for my blog.

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Ingredients:

Measuring cup used: 1 cup = 250ml

This recipe will yield 2/3 cup Rabri – Serves 2

Whole Milk – 2 cups

Granulated white sugar –  1 Tea spoon(You can add more or less as per desired sweetness)

Saffron – 1/8 Tsp.

Cardamom powder – 1/8 Tsp.

Sliced pistachios – 1 Tbsp.

Procedure:

Grease the bottom of the instant pot insert with ghee. Add 2 cups milk in instant pot insert. Turn on the ‘Saute’ mode. Keep stirring the milk and let it come to a rolling boil. Now you need to switch to low saute mode. To do this, turn off the instant pot. Press ‘Saute’ button and hit adjust button twice. Continue to boil on low saute mode until it reduces to 1/3 of the original quantity. This will take around 35-40 minutes. You can move away and but keep stirring the milk every 8-10 minutes to avoid it sticking to the bottom of the pan and getting burned. After 30 minutes of boiling milk , add sugar, few pistachios and few strands of saffron. Transfer the prepared rabdi to a serving bowl. Garnish with saffron and pistachios. Rabdi will thicken when refrigerated.  It can  be served warm but it is usually refrigerated and served as a cool dessert.

Rabdi can be served by itself or it can be paired with other Indian desserts like  Malpua or  Jalebi or or Gulab Jamun or Shahi Tukda to double the deliciousness. It can be served as a sauce over grilled or poached fruits.

Notes:

There are other traditional Indian desserts Basundi, Malai Kulfi, Milk  Khova(Paala Kova) that are prepared in a similar way. If you know the process of making Rabdi then you can cook all these delicious desserts very easily.  I will explain the process to prepare all these desserts using fractions.

To prepare Basundi, the milk is boiled until it reduces to 1/2 of the original quantity.

To prepare Rabdi, the milk is boiled until it reduces to  1/3 of the original quantity.

To prepare Kulfi, the milk is boiled until it reduces to  1/4 of the original quantity.

To prepare Milk Khova/Paala Kova, the milk is boiled until it reduces to  1/5 of the original quantity. The water content should be completely evaporated.

I will make a separate post and share the detailed recipes with pictures of all these desserts. I do not have the pictures of these desserts right now but I am sharing the recipes below.

Basundi:

Traditional Indian dessert ‘Basundi‘ is prepared in a similar way. The only difference between Rabdi and Basundi is the consistency.

To prepare Basundi, the milk is boiled until it reduces to  1/2 of the original quantity. Sweetened with sugar. Flavored with (any or all these ingredients)saffron, cardamom powder and coarsely chopped nuts. Basundi has more liquid content and less milk solids compared to rabdi.  Chilled Basundi is a dessert in itself.  Basundi is also served warm with Puris.

Rabdi:

To prepare Rabdi, the milk is boiled until it reduces to  1/3 of the original quantity. Sweetened with little sugar. Flavored with (any or all these ingredients)saffron, cardamom powder and coarsely chopped nuts.  Rabdi is thick with more milk solids and has less liquid content.

Rabdi flavored with saffron and cardamom powder is known as Kesar Elaichi Rabdi.

Rabdi flavored with saffron and pistachios is known as Kesar Pista Rabdi.

Rabdi flavored with saffron and almonds is known as Kesar Badam Rabdi.

You can add your choice of finely chopped fresh seasonal fruits(apples, oranges, grapes, pomegrante seeds) to cooled rabdi. You can skip adding sugar and add finely chopped dates instead. – It is known as Mixed Fruit Rabdi.

Custard Apple puree/pulp  can be added to the cooled rabdi – It is known as Sitaphal Rabdi

Mango puree can be added to the cooled rabdi – It is known as Mango Rabdi

The dish is named according to flavoring ingredients used in Rabdi.

Kulfi:

Another popular dessert ‘Kulfi’, (also described  as ‘Traditional Indian Ice cream’ in Wikipedia) is prepared in a similar way.  Rabdi when frozen, transforms into Kulfi. There are many variations to prepare kulfi. There are many quick hacks to this traditional recipe which use condensed milk and corn flour  in the recipes. This will reduce the cooking time

To prepare Kulfi, the milk is boiled until it reduces to  1/4 of the original quantity. Sweetened with little sugar. Flavored with (any or all these ingredients)saffron, cardamom powder and very finely chopped nuts. This mixture is poured in earthen pots (clay pots) or kulfi molds and kept to freeze until set. This a traditional kulfi recipe which is very simple with just few basic ingredients. This method will take a long time to make and set, but it is totally worth the effort.

Milk Khova(Paala Kova): 

Milk Khova/Paala Kova is another traditional dessert that is prepared in a similar way. This dessert is usually served on Indian festivals and special occasions.

To prepare Milk Khova/Paala Kova,  the milk is boiled until it reduces to  1/5 of the original quantity. Sweetened with sugar. Flavored with (any or all these ingredients) saffron, cardamom powder and garnished with nuts. The water content should be completely evaporated. It needs to be cooked until the mixture starts leaving the pan. The color of the mixture changes from white to light brown as it thickens. The mixture is divided into small portions and flattened into thick discs while it is slightly warm.

In summers, serve chilled Rabdi with fresh Alphonso mangoes to take deliciousness to a whole new level. Winter is the best time to enjoy a warm bowl of Rabdi. Yum!!!!!!!



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