Rabdi Kheer Recipe | Authentic Rice Milk Dessert

Rabdi Kheer Recipe | Rabri Kheer | Authentic Rice Milk Dessert with detailed photo and video recipe. A traditional creamy milk dessert recipe prepared with thick milk, rice, sugar & dry fruits. It is basically a fusion of 2 classic Indian recipes with the authentic kheer mixed with thick and creamy sweetened milk or also known as rabdi. It is a popular dessert recipe, particularly from North India and Pakistani cities, and is typically prepared during the Iftar or any auspicious occasions.

Rabdi Kheer Recipe | Rabri Kheer | Authentic Rice Milk Dessert with step-by-step photo and video recipe. Kheer recipes are such versatile dessert recipes and have evolved a long way with many variations to them. The most common way is to prepare or cook rice with thick milk and serve it either hot or chilled. But this simple recipe can be extended and experimented with so many other ingredients and one such fusion recipe is rabri kheer recipe known for its creamy and rich texture.

Even though is recipe is a fusion of 2 recipes, it is a simple and easy milk dessert recipe. Basically, to cook this recipe, the rice is cooked and simmered in milk till it is soft and cooked. Once it is cooked, it is mixed with thick evaporated or sweetened milk, or rabri is added. This makes it more rich and creamy decadent. In addition to these, I have also added caramelized sugar on top of the kheer. This adds caramelized flavor to the kheer. This step is not typically followed or practiced, but I have added it to make it a super rich and lip-smacking dessert. Also, in the end, I assembled the kheer with phirni noodles and dry fruits in shot glasses. This should make it even more appealing and interesting. This step is not mandatory as you can serve rabdi kheer as it is but just makes it more interesting.

Furthermore, some more additional and important tips, suggestions, and variations to the rabdi kheer recipe. Firstly, as a common practice in any kheer recipe, you need to use full-fat milk even for this recipe. Any skim or low-fat milk may take more time to achieve the same result. Also, you may need more milk quantity to get the same quantity. Secondly, you may need to use the heavy bottom pan to prepare the kheer and rabdi. A heavy bottom pan helps to distribute the heat evenly, and also milk does not stick to the bottom. In addition, do not forget to stir the milk continuously. You may use a spatula or wooden stick to scrape the bottom. Lastly, the dessert is best served chilled. You may serve it hot but, it may turn more thick and creamy when it is rested. Also, if you feel it is thick or thin, you may adjust the consistency by adding milk to it.

Finally, I request you to check my other related Dessert Recipes Collection with this post of rabri kheer. It mainly includes my other related recipes like Kaddu Ki Kheer Recipe, Food After Delivery For Mother, Pal Payasam Recipe, Fruit Cream Recipe, Papaya Halwa Recipe, Paal Kozhukattai Recipe, Rasgulla Recipe, Suji Ka Halwa Recipe, Sabudana Vermicelli Kheer Recipe, Mango Mastani Recipe. Further to these, I would also like to add some more related recipe categories like,

• Indian Sweets Recipes
• Snacks Recipes
• Sandwich Recipes

Rabdi Kheer video recipe:

Recipe Card for rabdi kheer:

How to make rabri kheer with step by step photo:

1. firstly, stir and get 2 litre milk to a rolling boil.
   
2. once the milk comes to a boil, start scrapping the sides to remove the cream.
   
3. transfer the soaked basmati rice to a mixer jar. make sure to soak ½ cup basmati rice for at least 30 minutes.
   
4. grind to coarse texture.
   
5. transfer the ground rice to the milk and mix well. make sure there are no lumps.
   
6. also, add pinch saffron and give a good mix.
   
7. continue to boil for 5 minutes or until the rice is cooked well.
   
8. further, add ½ cup condensed milk and mix well.
   
9. cook until the kheer thickens and turns creamy.
   
10. to prepare the caramelized sugar, in a pan take half cup of sugar.
    
11. stir on low flame until the sugar dissolves.
    
12. continue to cook until the sugar turns golden brown. caramelized sugar is ready.
    
13. pour the caramelized sugar over the kheer and mix well.
    
14. cook for 2 minutes until everything is well combined.
    
15. further, add ½ tsp cardamom powder and 2 tbsp cashew. mix well.
    
16. chill the kheer before serving.
    
17. finally, you can serve rabdi kheer topped with pheni and nuts.
    

Notes:

• firstly, make sure to stir and cook the kheer to prevent it from burning.
• also, adjust the amount of sugar based on the sweetness you prefer. adding caramelized sugar will enhance the flavor of kheer.
• additionally, make sure to scrape the sides to get more malaidar kheer.
• finally, rabdi kheer recipe thickens further when chilled.

FAQ’s:

How long does it take to make rabri kheer?

Rabri Kheer recipe can be a time-consuming recipe and can take 1-2 hours if all the ingredients are prepared from scratch. You may divide the cooking process for rabri and kheer separately and then mix it just before serving. Also, you may use store rabdi to hasten the cooking process. In addition, the cooking time also depends upon the quantity of kheer prepared and the type of milk used.

Can I use condensed milk to make rabri kheer?

You may use condensed milk as a replacement for the rabdi or rabri. However, using condensed milk may result in a sweeter final dish. As an alternative to condensed milk, you may use evaporated milk which does not contain sugar in it.

Can I make rabri kheer in advance?

Yes certainly! It can be prepared in advance and stored in the refrigerator. Moreover, it is best served when chilled and hence it is recommended to refrigerate once it is prepared. It should easily last long for 2-3 days in the refrigerator.

Can I use other grains instead of rice to make kheer?

You may use other grains like semolina, rava, bansi rava, sago, tapioca pearls, vermicelli, and wheat grains. However, it is best prepared with rice grains.

Can I use almond milk to make rabri kheer?

Almond milk or any other vegan milk may be used, but not a recommended alternative to dairy milk. This is mainly due to the fact that cow's milk is more creamy and rich when compared to vegan options.

Can I make rabri kheer in a pressure cooker?

You may prepare it in a pressure cooker, but you may have to take extra precautions with the quantity and the number of whistles. Typically, you may cook the kheer in a pressure cooker for about 10-15 minutes and then allow to rest it.

Can I make rabri kheer with non-dairy milk?

Yes non-dairy milk can be an option, but may not be a recommended one. You may use coconut milk, almond milk, or soy milk as alternatives, but may not attain the same creamy and rich texture.

Can I use jaggery instead of sugar to make rabri kheer?

Certainly jaggery can be an ideal sugar alternative. You may simply swap it with sugar but may result in different dark color to the kheer. Also, jaggery may infuse its own flavor into the kheer, which may or may not be liked.

Can I make rabri kheer in a slow cooker?

Yes you may certainly. However, it is much better to use a pressure cooker or pan to cook this. Also, cooking in a slow cooker does not add any added advantage to the kheer recipe. You may add all the ingredients to the slow cooker and cook it for 6-8 hours or till it gets thick.

How can I prevent the milk from burning or sticking to the pan?

If you are planning to use a pan, to cook this recipe, milk may occasionally stick to the bottom of the pan. One solution is to use a heavy bottom pan, as it helps to spread the heat evenly. Also, the other option is to continuously stir and scrape the bottom which prevents the milk and cream from sticking to the bottom.

Can I use brown rice to make kheer?

Yes you may use brown rice, but may take a longer time to cook the rice in milk. In addition, you may also feel the rice is chewy and sticky when compared to white rice. To reduce the cooking time, you may soak the brown rice overnight in water.

Can I make rabri kheer without rice?

Rice is the preferred option, but you may use other ingredients too. The best alternative is to use vermicelli, sabudana, rava, bansi rava and wheat grains.