Amul Kesar Pista Rabdi is a traditional Indian dessert that is rich, creamy, and perfect for festive occasions. The combination of saffron, pistachios, and cardamom creates a delightful flavor that everyone will love. Whether served warm or chilled, this dessert is sure to impress your guests and make celebrations even more special.
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Ingredients
Full cream milk1L
Sugar1/2cup
strands Saffron (kesar)10
Pistachios, chopped10
Cardamom powder1/2tsp
Amul condensed milk2tbsp
Nutrition (per serving)
Calories
310.0kcal (15.5%)
Protein
10.0g (20%)
Carbs
40.0g (14.55%)
Sugars
35.0g (70%)
Healthy Fat
7.5g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
How to make Amul Kesar Pista Rabdi
- Step 1
Boil the milk on a low flame for 20–25 minutes and let it thicken slightly.
- Step 2
Add sugar and saffron strands to the milk.
- Step 3
Mix in the condensed milk and cardamom powder.
- Step 4
Once the milk becomes creamy, add the chopped pistachios and stir well.
- Step 5
Serve warm or chilled, garnished with extra pistachios.
Nutrition (per serving)
Nutrition (per serving)
Calories
310.0kcal (15.5%)
Protein
10.0g (20%)
Carbs
40.0g (14.55%)
Sugars
35.0g (70%)
Healthy Fat
7.5g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
This is a perfect festive dessert, and its creamy taste will be loved by everyone!
FAQS
Can I use low-fat milk instead of full cream milk?
Full cream milk is recommended for the creamy texture of rabdi, but you can use low-fat milk if desired. The texture may not be as rich.
Can I substitute Amul condensed milk with another brand?
Yes, you can use any brand of condensed milk as a substitute.
How long can I store the rabdi?
You can store the rabdi in the refrigerator for up to 2–3 days. Make sure to keep it in an airtight container.
Can I add other nuts to the rabdi?
Yes, you can add almonds or cashews along with pistachios for added flavor and texture.
Is saffron necessary for this recipe?
Saffron adds a unique flavor and color to the rabdi, but you can skip it if unavailable.
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