Instant Rabri Recipe | How to make Instant Rabri | Quick Rabri Recipe
Who doesn’t like Rabri. The most delicious thing to have on earth is the thick creamy textured malai Rabri. But it takes hours to make Rabri. A lot of time is involved in thickening the milk and removing the layers of cream to make a thick rabri. I have tried to make the rabri making recipe easy for us. I have used bread to give a thick texture.
My father is a hard core fan of Rabri and demands Rabri on immediate basis. This quick instant Rabri recipe saves a lot of time and I am also able to serve him within no time.
Rabri goes well with Shahi Tukda, Malpua, Jalebi and Gulab jamun.

Prep Time | 10 Minutes |
Cook Time | 20 Minutes |
Servings |
people
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Ingredients
- 500 ml Milk (Cow Milk/ Full Fat milk)
- 2 Bread Slices (Fresh)
- 1/2 tsp Cardamom Powder
- 1/2 Cup Condensed Milk
- 1 tbsp Sugar
For Garnishing
- 3-4 Pistachios (Pista)
- 3-4 cashews (Kaju)
- 4-5 Almonds (Badam)
Ingredients
For Garnishing
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Instructions
For making Rabri
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Heat 500 ml full fat/ cow milk in a pan.
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On the other side, take 2 fresh bread slices and remove its corners. Grind it in a mixer and keep aside.
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Once, the milk comes to boil, add the crushed bread to it. Add sugar and Condensed milk.
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Stir continuously on medium flame for 10 minutes and add cardamom powder to it. Make sure the Rabri does not stick to the bottom of the pan.
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Turn of the flame
For Garnishing
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Remove Rabri in a bowl and add chopped pistachios, almonds and cashew to it.
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Refrigerate it and serve chilled.
Notes
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You can also add Kesar to give it a yellow color. For adding Kesar, dip 2-3 strands of Kesar in 1 tbsp of cold milk and add it to the boiling milk.