Shahi Rabdi ( Microwave Recipe)
by Tarla Dalal
Added to 197 cookbooks
This recipe has been viewed 34571 times
Thickened milk flavoured with saffron and cardamom. Making rabdi has never been so easy. The condensed milk helps to thicken the rabdi quickly, while the cottage cheese helps to add body and flavour to the rabdi. It is necessary to use unsalted paneer for this recipe as salted paneer will cause the milk to split.
Many Traditional Indian Favourites like Gulab Jamun , Jalebi and Malpuas taste awesome when eaten topped with rabdi.
- Combine all the ingredients together in a large microwave safe bowl, mix well and microwave on high for 6 minutes, while stirring once in between.
- Allow it to cool completely.
- Refrigerate for at least 1 hour and serve chilled garnished with pistachios.
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