Thandai Rabdi
on Jan 20, 2022, Updated Jun 28, 2023
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.
About Thandai Rabdi
Thandai Rabdi is a fusion dessert in which 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 festivals of Holi and Shivratri.
Thandai-flavored rabdi is a great dessert for Holi, with all the flavors of the drink incorporated into the dessert.
Ingredients
Milk – Use whole milk (full-fat milk) for a creamy and rich rabdi.
Thandai Powder – Make Thandai Powder at home using 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 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 of 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 – Consider 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.
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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 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.
Video
Yummy tasty recipe.