How to Make Instant Rabri in Just 10 Minutes – Easy Recipe

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How to Make Instant Rabri in Just 10 Minutes
Instant Rabri

If you’re in the mood for a quick and delicious dessert, this Instant Rabri recipe is just what you need. In less than 10 minutes, you can have a rich, creamy Rabri ready to serve, perfect for enjoying on its own or paired with other sweets like Gulab Jamun, Jalebi, or Malpua. Whether you have guests arriving unexpectedly or simply crave something sweet, this easy Rabri recipe will save the day Instant Rabri.

Ingredients You’ll Need:

  • 1 liter of full-fat milk
  • ½ cup of milk powder
  • 4 slices of white bread
  • 6 tablespoons of sugar
  • 2 tablespoons each of chopped almonds, pistachios, and cashews
  • 3-4 drops of kewra essence (optional: saffron or rose essence)
  • 1 tablespoon of ghee

Step-by-Step Instructions:

  1. Prepare the Pan: Start by heating a large, deep pan (wok) over medium-high heat. Lightly grease the pan with ghee to prevent the milk from sticking or burning.
  2. Add Milk and Milk Powder: Pour 1 liter of full-fat milk into the pan. Before turning on the heat, add ½ cup of milk powder. Stir well to dissolve the milk powder completely.
  3. Boil the Milk: Turn on the flame to high and bring the milk to a boil, stirring occasionally to prevent it from sticking to the pan. While waiting for the milk to boil, prepare the bread.
  4. Prepare Bread Crumbs: Take 4 slices of white bread, remove the crusts, and roughly break them into pieces. Blend the bread in a mixer grinder to create fine crumbs.
  5. Add Bread Crumbs to Milk: Once the milk has boiled for about 3-4 minutes, add the bread crumbs to the pan. Stir well and cook on medium to high flame for another 2-3 minutes. The bread helps thicken the Rabri quickly, giving it a creamy texture without altering the taste.
  6. Sweeten the Rabri: Add 4 tablespoons of sugar to the mixture, reserving the remaining 2 tablespoons for later. Stir well and cook for another 2-3 minutes. Remember, the Rabri will thicken as it cools, so avoid overcooking.
  7. Add Nuts and Flavorings: Lower the flame and add the chopped almonds, pistachios, and cashews. Stir in 3-4 drops of kewra essence or any other essence of your choice, like saffron or rose.
  8. Caramelize Sugar for Extra Flavor: In a separate small pan, melt the remaining 2 tablespoons of sugar over low heat until it caramelizes slightly. Pour this caramel into the Rabri for an added depth of flavor. Be careful not to overcook the sugar, as it can turn bitter.
  9. Final Touches: Stir the Rabri well after adding the caramel. You’ll notice the Rabri takes on a lovely color and texture. Let it cook on low flame for another minute if necessary to dissolve any remaining sugar pieces.
  10. Cool and Serve: Once done, switch off the flame and let the Rabri cool. Transfer it to a serving dish and refrigerate for at least 2 hours. The Rabri will thicken further in the fridge, achieving the perfect consistency.

In just 10 minutes, your Instant Malai Dar Rabri is ready to enjoy! Whether served with other traditional Indian sweets or on its own, this dessert is sure to impress Instant Rabri.

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