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BM# 63: Journey through the Cuisines 

Week 2: Rajasthani Cuisine 

Day 9: I for Instant Rabri with Rajasthani Mawa Malpua

We are starting a new week in a new state today. After all the yummy Bengali dishes from last week I am going on a culinary journey through the desert state of Rajasthan. Again I have a sweet dish to start the week — Instant Rabdi (Rabri) with Mawa Malpua.

Letter ‘I’ seemed a little difficult to find recipes for and after looking around the internet, I decided to make ‘Imarti’, a cousin of jalebi aka jhangri (in the Southern states). It is quite commonly made all over the country and technically cannot be associated with Rajasthan, but I took the plunge and finalized it for ‘I’. I watched a few videos and I was confident that I had it all figured out. I set out an afternoon making the Imarti, but unfortunately (sob.. sob..) my imarti were epic failure. They were not juicy and sweet — instead they were rubbery and sugar crusted 🙁

Back to the drawing board, I had to get creative with the names, so it is I for Instant Rabdi with Mawa Malpua. These I absolutely loved — so easy to make and the taste was OMG, so rich, decadent and sinful. I couldn’t stop myself from eating a couple of malpuas with rabdi and then had to walk around the block to get rid of the guilt (and calories).

This instant rabdi is the easiest dessert you could ever make. Traditionally it is made by boiling milk and the cream is collected for about 1½~2 hours. I didn’t have that much patience, so went with a quicker and instant version. Recipe uses bread to thicken this rabdi/ rabri. I also used evaporated milk to make even more quick. But you can also use regular whole fat milk and boil till it thickens a little, may be about 20~25 minutes.

Rabdi can be served just as is or it can be served along with malpua or jalebi or falooda. Serve it chilled or at room temperature for a yummy yummy dessert.

Recipe adapted from Tarla Dalal:

Print Recipe
Instant Rabdi Yum
Recipe to make Instant Rabri. This instant rabdi is the easiest dessert you could ever make. Recipe uses bread to thicken this rabdi/ rabri. I also used evaporated milk to make even more quick. Rabdi can be served just as is or it can be served along with malpua or jalebi or falooda. Serve it chilled or at room temperature for a yummy yummy dessert.
Instant Rabdi
Course dessert
Cuisine rajasthani
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 14 oz Milk . canEvaporated (or use 2cups of whole milk boiled to about 11/2cups)
  • 1 cup milk Whole
  • 3 tbsps Condensed Milk (adjust as per taste)
  • 1 white bread Slice of , crust removed
  • ½ tsp Cardamom Ground
  • Pistachios Almonds As needed Chopped &
Course dessert
Cuisine rajasthani
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 14 oz Milk . canEvaporated (or use 2cups of whole milk boiled to about 11/2cups)
  • 1 cup milk Whole
  • 3 tbsps Condensed Milk (adjust as per taste)
  • 1 white bread Slice of , crust removed
  • ½ tsp Cardamom Ground
  • Pistachios Almonds As needed Chopped &
Instant Rabdi
Instructions
  1. In a heavy bottom nonstick pan, combine evaporated and whole milk. Bring to a boil and simmer till the mixture thickens a little bit, stirring occasionally, about 8~10 minutes.
  2. In the meantime, blend the bread slice to make fresh breadcrumbs.
  3. Add the breadcrumbs, condensed milk and cardamom to the milk and simmer for 4~5 minutes. Let it cool, then refrigerate for 3~4 hours before serving. Garnish with chopped nuts and serve with Mawa Malpua.
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21 thoughts on “Instant Rabdi with Malpua (Rajasthani Rabri Malpua)”

  1. Sad your first choice didn’t work out..I am loving this instant version though..such beautifully clicked pictures…glad you walked away your calories..:)

  2. Wow lovely choice Pavani.Rajasthani cuisine recipes would be interesting.The instant version of the rabri looks easy and super rich.Nice combo.

  3. I absolutely love this instant version of rabdi. I have everything at home and I am tempted to make some right away. This would have tasted delicious with malpua. Sorry about the imartis though. At least you tried. I had jangiri written down for J and it did not make past the writing stage.

  4. Sorry for your mishap, Pavani. Jilebi and jangri are two sweets that I haven’t dared to try yet. And have postponed making malpua many times so far. Love this quick and instant rabbi idea and must have paired well with those malpua. Yummy combo..

  5. Imarti is a tough sweet to work with, I too am nervous so havent tried it…but look at these malpuas, they rock and with rabdi..wow..delicious to the core.

  6. When I read Rajasthan, I was almost sure you would put up Imarti. But I see it is as difficult as I have always thought it to be. nevertheless, the instant rabdi and malpua look perfect 🙂 Great share Pavani!

  7. Both rabdi and malpua looks amazing. Very bad your imarti didn’t turn out good. But still you ended up making an awesome dish..

  8. Was this the flop show you mentioned few days ago? It is good and bad that the recipe failed. Now you have an amazing recipe for instant rabdi.

  9. Awesome instant rabdi Pavani. So sorry that your first choice didn’t work out. You have more than made up for it 🙂

  10. like your instant version definitely up my alley as it takes far less time although sorry your original idea was a bust 🙁

  11. like your instant version definitely up my alley as it takes far less time although sorry your original idea was a bust 🙁

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