Strawberry Rabdi Recipe
Bored of making the classic rabdi at home? Then try this new version, Strawberry Rabdi, which is loaded with both strawberry puree and chopped strawberries. It is creamy, fruity, and needs very few basic ingredients (vegetarian, gluten-free).
Here are some more strawberry recipes that you may like: Strawberry BBQ Sauce, Korean Strawberry Milk, and Strawberry Lassi.
About Strawberry Rabdi
Strawberry Rabdi is a delightful twist on traditional rabdi!
This thick, creamy, and fruity version boasts the goodness of sweet, thickened milk, complemented by red and juicy strawberries.
To make this lip-smacking dessert recipe, milk is cooked along with sugar on low heat until it is reduced and reaches a thick and creamy consistency.
It is then cooled, and strawberry puree and chopped strawberries are added to it to give it a sweet and mildly tangy flavor.
This is an incredible North Indian dessert that can be made in summer when markets are loaded with fresh strawberries.
Whether it’s a get-together, a festival, or a wedding, this strawberry rabdi is sure to be a winner.
Rabdi is an absolute favorite at home. So I keep trying new versions so that the family doesn’t get bored with one. Here are my other favorites – Traditional Lachha Rabdi and Thandai Rabdi.
Ingredients
Milk – Use whole milk (full-fat milk) for the best taste and creamy texture.
You can use skim milk or low-fat milk, too, but the result won’t be as good.
Cornstarch – Adding cornstarch makes the rabri thicken faster and reduces the cooking time to almost half. Amazing, right?
Sugar – You can adjust the sugar depending on how sweet you want the dessert to be.
Strawberries – The star ingredient of this dessert is strawberries.
This recipe uses both strawberry puree and chopped strawberries. While the puree adds a sweet, tangy flavor, chopped strawberries give a lovely bite.
Get your hands on fresh, red, and juicy strawberries. Avoid those with blemishes and soft patches.
Nuts – You can garnish it with slivered almonds and pistachios. They will add a nice crunch to the rabri, too.
Storage Suggestions
Strawberry Rabdi will last in the fridge for about 2 to 3 days when stored in an air-tight container.
Use a clean and dry spoon every time you take it out from the container and close the lid tightly again.
To increase the shelf life, you can freeze it for 2 months in a freezer-safe container.
Thaw it over the counter for 2 to 3 hours or overnight in the refrigerator and serve chilled. Mix it well once it is thawed completely.
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Strawberry Rabdi Recipe
Ingredients
- 4 cups whole milk (full-fat milk) (1 liter)
- 1 tablespoon cornstarch
- 3 tablespoons water
- 4 tablespoons sugar (or to taste)
- ¼ cup strawberry puree
- ½ cup chopped strawberries
Instructions
- Heat milk in a heavy bottom pan over medium-high 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, reduce the heat to low.
- Keep stirring and scraping the sides of the pan every 2-3 minutes. Cook the milk till it is reduced to half (20-25 minutes).
- Mix cornstarch in 3 tablespoons of water and add the slurry to the pan. Cook for 4-5 minutes until the rabdi thickens, stirring frequently.
- Add sugar and cook for another 3-4 minutes.
- Check for sugar and add more if required. Cook for another minute for the sugar to dissolve.
- Remove the pan from heat and let the rabdi cool down completely.
- Add strawberry puree and chopped strawberries to the cooled rabdi and mix well.
- Refrigerate for 2-3 hours. Garnish with almond and pistachio slivers and serve chilled.