This instant shahi rabdi (rabri) is a quick and easy spin on the classic Indian dessert that takes hours to make! Check out this 15-minute recipe that you'll want to make over and over again.
Soak saffron in 2 tablespoons of warm milk. Set it aside.
To a heavy-bottomed pan kept over medium-low heat, add ricotta cheese and condensed milk.
Use a spatula and mix them till they are well combined and no lumps remain. Add milk and mix well.
While stirring continuously, let the mixture come to a boil (will take around 8-10 minutes). The mixture should have thickened. If it has not thickened, let it cook for anouther 5-6 minutes. Note: It will continue to thicken as it cools down.
Turn off the heat. Add soaked saffron strands with milk, cardamom powder, rose or kewra essence (if using). Mix well.
Let the mixture cool down before refrigerating.
Serve it cold or at room temperature topped with finely chopped nuts, crushed rose petals.
Notes
Recipe notes/tips
The condensed milk-ricotta cheese mixture will stick to the base and get burnt off in no time. That's why make sure you follow these recommendations -
Use a thick bottom pan
Continuously stir and
Cook on low heat
Storage instructions
As a rule of thumb, consume any milk-based desserts within 2-3 days. Always keep it refrigerated until it is ready to consume.