Many times we contemplate making Rabri, but since it takes a lot of time to prepare, then we leave it. But with today's recipe, you will quickly prepare Rabari in which neither Khoya / Mawa nor condensed milk has used. It can be prepared for any special occasion especially Holi.
Finally, I would like you to checkout my Indian Sweets Recipes Collection also, which includes more recipes prepared with milk or milk powder like:
Makhana Kheer Recipe etc.
Instructions for how to make Instant lacchedar Rabri without khoya/mawa or condensed milk:
- Firstly, Take 1 white bread slice and remove it's sides. Then grind finely that bread slice in a grinder jar.
- Heat 1/2 liter milk in a non-stick pan/ heavy bottomed kadai.
- Bring a boil and then add finely ground bread slice. Mix well.
- Take 1/2 cup milk powder in a small bowl and add 2 tbsp of water to it. Make a lump-free mixture.
- Add prepared milk powder paste to the milk and stir continuously. Cook it for 3-4 mins. and it starts to thicken.
- Add 2 tbsp mixed grounded dry fruits to it.
- Next add 1/2 tsp green cardamom powder and 2 tbsp of sugar to it. Mix really well.
- Cook for 5-6 minutes and it will become thick.
- Scrape off the collected cream from sides and give a good stir. Instant Rabri is ready.
- Transfer to a bowl and let it attain to room temperature. It thickens after it cools, keep its consistency accordingly.
- Garnish with some chopped pistachios and almonds. Serve this delicious thick lacchedar rabri and relish eating.
1. Firstly, Take 1 white bread slice and remove it's sides. Then grind finely that bread slice in a grinder jar.
2. Heat 1/2 litre milk in a non-stick pan/ heavy bottomed kadai.
3. Bring a boil and then add finely ground bread slice. Mix well.
4. Take 1/2 cup milk powder in a small bowl and add 2 tbsp of water to it. Make a lump-free mixture.
5. Add prepared milk powder paste to the milk and stir continuously. Cook it for 3-4 mins. and it starts to thicken.
6. Add 2 tbsp mixed grounded dry fruits to it. I have taken 4 almonds, 4 cashew nuts and 4 pistachio in a grinder jar and grind them to fine powder. You can add chopped dry fruits as per your preference.
7. Next add 1/2 tsp green cardamom powder and 2 tbsp of sugar to it. Mix really well.
8. Cook for 5-6 minutes and it will become thick.
9. Scrape off the collected cream from sides and give a good stir. Instant Rabri is ready.
10. Transfer to a bowl and let it attain to room temperature. It thickens after it cools, keep its consistency accordingly.
11. Garnish with some chopped pistachios and almonds. Serve this delicious thick lacchedar rabri and relish eating.
Tips:
- Make sure milk should not stick to the bottom of the wok, so stir constantly.
- Adding bread slice & milk powder fastens its process and thickens the milk in few minutes.
- Traditionally dry fruits are not added to the rabri, so you can skip almonds, pistachios as per your preference.
- Instead of grounded dry fruits, you can also add chopped dry fruits.
- It thickens after it cools, keep its consistency accordingly.
- You can relish it as a dessert or you can serve it with Malpua or Ghevar or Jalebi.
- Rabri tastes great when served chilled.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, Take 1 white bread slice and remove it's sides. Then grind finely that bread slice in a grinder jar.
2. Heat 1/2 litre milk in a non-stick pan/ heavy bottomed kadai.
3. Bring a boil and then add finely ground bread slice. Mix well.
4. Take 1/2 cup milk powder in a small bowl and add 2 tbsp of water to it. Make a lump-free mixture.
5. Add prepared milk powder paste to the milk and stir continuously. Cook it for 3-4 mins. and it starts to thicken.
6. Add 2 tbsp mixed grounded dry fruits to it. I have taken 4 almonds, 4 cashew nuts and 4 pistachio in a grinder jar and grind them to fine powder. You can add chopped dry fruits as per your preference.
7. Next add 1/2 tsp green cardamom powder and 2 tbsp of sugar to it. Mix really well.
8. Cook for 5-6 minutes and it will become thick.
9. Scrape off the collected cream from sides and give a good stir. Instant Rabri is ready.
10. Transfer to a bowl and let it attain to room temperature. It thickens after it cools, keep its consistency accordingly.
11. Garnish with some chopped pistachios and almonds. Serve this delicious thick lacchedar rabri and relish eating.
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