Learn how to make rich, creamy instant rabri in a microwave in just 6 minutes with condensed milk and paneer. This quick Indian dessert is perfect for festive occasions and pairs wonderfully with malpua, jalebi or gulab jamun.
After trying mawa malpua successfully, I prepared this instant, easy rabri recipe to serve with malpua. Its a quick version with just 3 major ingredients using microwave. It can be done in 6 minutes. Basically Instant rabri can be prepared using milk powder, ricotta cheese, khoya or even with condensed milk and corn flour.
But today I have used Paneer / Chena, Milk and condensed milk / milkmaid to make this instant rabdi recipe. I followed Tarla dalal’s recipe. It came out really well. I won’t say its taste is equal to the authentic rabri, but it tasted good when served chilled. I used store bought paneer. This rabri tastes even better when you make it with fresh chena. If you are craving for rabri, you can make it this way and enjoy instantly. Lets see how to make easy rabri recipe in microwave under 6 minutes with step by step pictures.
Quick Notes for US & Abroad Kitchens
- Milk & Paneer Pairing: Use whole vitamin D milk along with fine crumbled paneer (like Nanak or Haldiram’s). If Indian paneer is unavailable, whole milk ricotta cheese cooked in a microwave for 2 minutes works as a wonderful crumbly base.
- Bowl Size & Microwave Control: Always select a deep 2-quart or 2.5-quart microwave-safe glass bowl (such as Pyrex). Milk combined with condensed milk foams and rises very fast when heated; a deep bowl prevents boil-overs.
- Sweetness & Flavoring: Sweetened condensed milk (like Carnation or Eagle Brand) provides both richness and sweetness. If you prefer a milder dessert, use 1/2 cup; for a sweeter rabri, add 2 extra tablespoons. A splash of real kewra water or rose water brings out authentic aroma.
- Serving Consistency: Rabri will thicken considerably upon cooling. Chill in the refrigerator for at least 1 hour and stir in 2 to 3 tablespoons of cold milk before serving if it becomes too thick.
Instant Rabri Recipe in Microwave
Ingredients
1 cup = 250ml
- 2 cups Boiled milk (full cream / whole milk) (approx. 500 ml / 17 fl oz)
- 1 cup Grated paneer or fresh chena (approx. 100g / 3.5 oz)
- ½ cup Condensed milk (+ 2 tbsp for extra sweetness) (approx. 150 ml / 5 fl oz)
- ½ tsp Cardamom powder
- 2 drops Rose water or kewra water
- a few Saffron strands (optional)
- 2 tbsp Chopped nuts (cashews, badam and pistachios)
Instructions
- Grate the paneer and set aside. In a microwave safe bowl, take milk. Add grated paneer, condensed milk, cardamom powder, and kewra water or rose water.
- Mix well with a whisk or ladle. Microwave on high power at 800W for 6 minutes in total. Open it once in the middle at the 3-minute mark and stir well.
- Cook for the remaining 3 minutes. Remove, mix well, and transfer to serving bowls. Garnish with chopped nuts. Refrigerate for 1 hour and serve chilled.
- Enjoy this rich and creamy instant rabri with malpua, jalebi or gulab jamun!
Notes
- Add more condensed milk if you need more sweetness.
- Kewra water is optional. You can use rose water or saffron instead.
- Rabri thickens after refrigeration. So you can add some milk to adjust its consistency while serving.
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Try this easy, yummy instant rabri recipe for festivals and special occasions. Enjoy it serving with malpua or gulab jamun!
Will try for sure
Will try for sure