Quick and easy rabdi made with Ricotta Cheese! This Instant Rabdi requires a handful of ingredients and can be made in less than 30 minutes!

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 8
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 3/4 cup whole milk (6 oz)
  • 3/4 cup heavy cream (6 oz)
  • generous pinch saffron strands
  • 2 teaspoons ghee
  • 15 oz ricotta cheese (whole milk ricotta)
  • 1/2 cup chopped nuts (use nuts of choice, I used cashews and almonds)
  • 1/2 cup granulated white sugar (100 grams)
  • 1/2 teaspoon cardamom powder

Method

  1. Heat whole milk and heavy cream in a small pan on medium heat. No need to boil it but just heat it up. Then add to it saffron strands (crush them with your hands before adding to the pan). Stir, remove pan from heat and set this aside. The saffron will release it's beautiful color and flavor in warm milk while you work on rest of the recipe.
  2. To a heavy pan, add 2 teaspoons ghee on medium heat. Then add ricotta cheese to it. Cook the ricotta for 10 minutes on medium heat, stirring often.
  3. Then add to it the milk-cream-saffron mixture. Stir well until it's all combined.
  4. Then add the chopped nuts and stir. Cook on medium-low heat for 4 minutes, stirring often.
  5. Now add the sugar. Stir it well, cover and cook on medium-low heat for 5 more minutes. Stir in between.
  6. The mixture will thicken quite a bit towards the end of this time. Keep in mind that this continues to become thicker as it cools down so do not reduce it too much. Add in the cardamom powder and stir.
  7. The rabdi is now done. Add to serving bowls and serve warm or chilled. You can serve the rabdi as such or pair with jalebi, gulab jamun etc.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.