Thandai Rabdi Recipe
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Thandai rabdi is your classic rabdi (thickened milk) flavored with thandai flavors. Serve it as a dessert for Holi or any other festival or special occasion.
Here are some more thandai-flavored recipes you may like: thandai kheer, thandai shahi tukda, thandai phirni, and thandai syrup.
Table of Contents
Quick Look: Thandai Rabdi
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Dietary Info: Vegetarian, gluten-free
Flavor/Texture: Rich, creamy, and indulgent with aromatic thandai flavors, slow-cooked milk solids, nuts, and a luscious rabdi texture finished with fragrant spices
Ingredients
- Milk – Use whole milk (full-fat milk) for a creamy, rich rabdi.
- Thandai Powder – Make thandai powder at home with my easy recipe for the best flavors. You can buy a box from any Indian grocery store, but the taste will not be as good as homemade.
- Sugar – Adjust to your taste. I wouldn’t recommend adding jaggery or other sugar substitutes, as they will change the dessert’s taste.
- Rose Water – It adds a beautiful flavor and aroma.
How To Make Thandai Rabdi
Step 1: Heat 1 and ½ liters of whole milk (full-fat milk) in a heavy-bottom, non-stick pan over medium heat until it boils. Stir frequently to avoid scorching at the bottom of the pan.
Step 2: Once the milk comes to a boil, add 8 tablespoons of thandai powder to the pan.
Step 3: Mix well.
Step 4: Reduce the heat to low and cook the milk until it is reduced to almost ¼ of its original volume, thick, and grainy. Stir after every 2-3 minutes to avoid scorching. Also, keep scraping the sides of the pan frequently to remove the solidified milk and add it back to the pan.
Rabdi will thicken further as it cools.
Step 5: Once the milk has reduced, add ¼ cup of sugar and ½ teaspoon of rose water to the pan and cook for another minute. Check for sugar and add more if required. Cook for another minute until the sugar dissolves.
Step 6: Remove the pan from the heat and let the rabdi cool for 10-15 minutes. Refrigerate the rabdi for 3-4 hours or until chilled. Transfer it to serving bowls, garnish with slivered nuts, and serve chilled.
Other Holi Recipes We Recommend
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Thandai Rabdi Recipe
Ingredients
- 1 and ½ liters whole milk (full-fat milk)
- 8 tablespoons Thandai powder
- ¼ cup granulated sugar (or to taste)
- ½ teaspoon rose water
- 2 tablespoons almond and pistachio slivers for garnishing
Instructions
- Heat the milk in a heavy-bottomed non-stick pan over medium heat and bring it to a boil. Stir frequently to avoid scorching at the bottom of the pan.
- Once the milk comes to a boil, add Thandai powder to the pan and mix well.
- Reduce the heat to low and let the milk cook until it is reduced to almost ¼th and is thick and grainy. Stir after every 2-3 minutes to avoid scorching. Also, keep scraping the sides of the pan frequently to remove the solidified milk and add it back to the pan.
- Once the milk is reduced, add sugar and rose water to the pan and cook for another minute.
- Check for sugar and add more if required. Cook for another minute for the sugar to dissolve.
- Remove the pan from the heat and let the rabdi cool for 10-15 minutes.
- Refrigerate the rabdi for 3-4 hours or until chilled.
- Transfer it to serving bowls, garnish with slivered nuts, and serve chilled.
Yummy tasty recipe.