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.


Print Recipe


Instant Rabri Recipe | How to make Instant Bread Rabri 

Mouth Watering Instant Bread Rabri Recipe

Prep Time 10 Minutes
Cook Time 20 Minutes

Servings
people


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)

Prep Time 10 Minutes
Cook Time 20 Minutes

Servings
people


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)


Instructions
For making Rabri
  1. Heat 500 ml full fat/ cow milk in a pan.

  2. On the other side, take 2 fresh bread slices and remove its corners. Grind it in a mixer and keep aside.

  3. Once, the milk comes to boil, add the crushed bread to it. Add sugar and Condensed milk.

  4. 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.

  5. Turn of the flame

For Garnishing
  1. Remove Rabri in a bowl and add chopped pistachios, almonds and cashew to it.

  2. Refrigerate it and serve chilled.

Notes
  1. 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.


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