Rabdi–Thick milk dessert

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I am back with a new recipe after a long pause. As the summer approaches, Enjoy my favourite dessert – The chilled Rabdi this summer.

Rabdi is rich & creamy milk dessert popular especially in North India.There are many short cut versions of making instant rabdi using bread and corn starch/flour. The traditional method is rather elaborate and requires full attention, but trust me, the result is definitely worth the effort.


1 gallon milk ( 3.78 liter )
1 can Condensed Milk
2 tablespoon Cardamom (Elaichi) powder
4 tablespoon of Chopped blanched Almonds
2 tablespoon of Chopped blanched Pistachio
2 pinch of saffron
1 tablespoon of Rose water
1 tablespoon of Ghee(clarified butter)



1-Grease the non stick pan with ghee.
2-Add milk. Keep the heat in between sim and medium.
3-After a boil. Keep stirring the milk continuously or stir after every 10 min.

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4-When the milk is reduced to 1/4th of its original volume and you can see the texture like bread crumbs in the milk and on the spoon. your rabdi is ready. Add condensed milk, elaichi (cardamom) powder.

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5. Add almonds, pistachio, few drops of rose water and  saffron strands and allow it to cool down.
6. Refrigerate and serve chilled.



  1. 1It is very important to stir the milk and keep a constant watch on it to avoid any sticking on the bottom of pan.
  2. If due to lack of attention  milk sticks to the bottom don't scratch the bottom, immediately transfer the milk to another pan.
  3. For 1 gallon milk it will take approximately 1- 2 hrs. to reduce to its 1/4th volume.

Comments (4)

After a long time....good....
This Rabadi looks fantastic...absolutely Perfect!!!!

Thanks Anshu.

Awesome Manisha...will try it.

Awesome Manisha...will try it out soon.