How to make Instant Rabdi -

Forget the strenuous process of reducing a ton of milk for hours and getting just a tiny bowlful of creamy rabdi. Try this instant recipe, which gets made in about 30 minutes from scratch. Made with breadcrumbs, milk and condensed milk, flavoured perfectly with saffron and cardamom, a dunk in this rabdi can give several dishes a heavenly lift.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk (दूध), Condensed Milk (कन्डेंस्ड मिल्क)

Cuisine : Indian

Course : Desserts

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For more recipes related to Instant Rabdi checkout Kesari Indrayani, Rabri, Coconut Bread Pudding, Coconut Custard . You can also find more Desserts recipes like Melting Moments Brownie Dessert Jar Parval Pedas Chocolate Phirni

Instant Rabdi

Instant Rabdi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Instant Rabdi Recipe

  • Milk 2 cups

  • Condensed Milk crustless 2

  • Condensed milk 1/2 cup

  • Sugar 2 tablespoons

  • Green cardamom powder 1/4 teaspoon

  • Saffron (kesar) a few strands


Step 1

Grind the bread slices to a get fresh breadcrumbs. Bring the milk to a boil in a non-stick pan.

Step 2

Add breadcrumbs, condensed milk, sugar and cook, stirring continuously, on medium heat for ten minutes.

Step 3

Remove from heat, add cardamom powder and saffron and mix well.

Step 4

Set aside to cool down to room temperature.

Step 5

Refrigerate for two to three hours and serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.