Shahi Rabri, How To Make Shahi Rabri
by Tarla Dalal
Added to 203 cookbooks
This recipe has been viewed 60704 times
Thickened milk flavoured with saffron and cardamom. Making rabri has never been so easy.
The condensed milk helps to thicken the rabri 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 rabri.
- 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.
Nutrient values per serving
|Vitamin A||301.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||-0.2 mg|
|Vitamin B3||-0.2 mg|
|Vitamin C||2.7 mg|
|Folic Acid||7.2 mcg|
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