Are you looking for a thick and creamy Rabdi with Malpua but don't have hours to wait? This quick Rabdi recipe is the perfect solution! Rabdi (or Rabri) is a famous Indian milk dessert that is loved by everyone, especially during festivals like Holi, Diwali, Navratri, or Ramadan.
While traditional Rabdi usually takes hours of slow cooking, our instant Rabdi hack uses fresh bread crumbs to get that rich, grainy texture in just minutes! This homemade version is...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Remove the crusts from the bread slices. Pulse the white part in a mixer to make fine, fresh bread crumbs. Set aside.
Add a splash of water to a heavy-bottomed pan to prevent sticking, then pour in the milk. Bring it to a boil.
Lower the heat and let it simmer for 8–10 minutes, stirring often. Scrape the cream from the sides back into the milk.
Add the bread crumbs and mix well. Cook on medium heat for 4–5 minutes until the milk thickens into a rich, creamy consistency. (Pro Trick: For a perfectly smooth texture, pulse with a hand blender for a few seconds).
Add the sugar, chopped nuts, and cardamom powder. Cook for another 2–3 minutes. Remember that Rabdi thickens even more as it cools.
Switch off the heat and stir in the kewra water. Once it reaches room temperature, refrigerate until chilled.
Serve chilled with warm Malpuas, Gulab Jamun, or enjoy on its own.
Use soft, fresh white bread for the best 'melt-in-your-mouth' texture.
Feel free to adjust the sugar based on your preference.
For a royal touch, stir in 2 tablespoons of fresh cream (malai) at the very end.
Rabdi tastes even better the next day, making it the perfect 'make-ahead' dessert for your Holi party.
Can I use brown bread?
It’s best to use white bread so the Rabdi keeps its beautiful creamy white colour.
How long does it stay fresh?
It keeps well in the fridge for 2–3 days.
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