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 (gluten-free).
Here are some more Thandai flavored recipes that you may like – Thandai Kheer, Thandai Shahi Tukra, Thandai Phirni, and Thandai Syrup.
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About This Recipe
Thandai Rabdi is a fusion dessert where the classic Rabdi is flavored with Thandai flavors. Thandai is a popular Indian drink made using milk, dried fruits & nuts, and spices. It is a must-make drink for the festival of Holi and Shivratri.
Thandai Rabdi is a great dessert to make for Holi with all the flavors of the drink incorporated in the dessert.
You can easily double or triple the recipe if making for a bigger crowd.
Ingredients
Milk – Use whole milk (full-fat milk) for a creamy and rich rabdi.
Thandai Powder – For the best flavors, make Thandai powder at home using my easy recipe. You can buy a box from any Indian grocery store but the taste will not be as good as the homemade one.
Sugar – Adjust according to your taste. I won’t recommend adding jaggery or other sugar substitutes, as it will change the taste of the dessert.
Rose Water – It adds a beautiful flavor and aroma.
How To Make Thandai Rabdi
Heat 1 and ½ liters whole milk (full-fat milk) in a heavy-bottom 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 8 tablespoon of 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.
Note – Keep in consideration that rabdi will thicken some more once it cools down.
Once the milk is reduced, add ¼ cup sugar and ½ teaspoon 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.
Serving Suggestions
Thandai rabdi tastes best when chilled.
Serve it on its own as a dessert or pair it up with other Indian mithai such as Gulab Jamun, Shahi Tukra, Imarti, Jalebi, or Malpua.
You can also serve it during festivals along with some savory snacks to your guests.
Storage Suggestions
Thandai Rabdi will last for about 2-3 days in the refrigerator. Store it in a clean and dry air-tight container and use a clean spoon for every use.
It is also freezer-friendly! Just store it in a freezer-safe ziplock bag or container and it will last for about 2 months. Thaw on the counter for 2-3 hours or in the fridge overnight. Serve chilled.
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Recipe Card
Thandai Rabdi Recipe
Ingredients
- 1 and ½ litres 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 milk in a heavy-bottom 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.
- Note – Keep in consideration that the rabdi will thicken some more once it cools down.
- 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.
Mohona
Yummy tasty recipe.