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    Whisk Affair » Recipes » Indian Sweets & desserts » Thandai Rabdi

    Published: Jan 20, 2022 | Last Updated On: Dec 31, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Thandai Rabdi

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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 (gluten-free).

    Here are some more Thandai flavored recipes that you may like – Thandai Kheer, Thandai Shahi Tukra, Thandai Phirni, and Thandai Syrup.

    Thandai rabdi served in a bowl.
    Jump to:
    • About Thandai Rabdi
    • Ingredients
    • How To Make Thandai Rabdi
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Thandai Rabdi

    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-flavored rabdi is a great dessert to make for Holi with all the flavors of the drink incorporated into the dessert.

    You can easily double or triple the recipe if making for a bigger crowd.

    Ingredients

    Thandai rabdi 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 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.

    Milk heating in a pan.

    Once the milk comes to a boil, add 8 tablespoon of Thandai powder to the pan and mix well.

    Thandai powder added to the pan.
    Mixed 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.

    Thickened rabdi.

    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.

    Sugara nd rose water added to the pan.

    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.

    Ready thandai rabdi.

    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 for your guests.

    Storage Suggestions

    This 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

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    Thandai Rabdi Recipe

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 6 people
    Calories: 52kcal
    Author: Neha Mathur

    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
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    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

    https://www.youtube.com/watch?v=vg8Xusun-lM

    Notes

    You can easily double or triple the recipe if making for a bigger crowd.

    Nutrition

    Calories: 52kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 24mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Calcium: 9mg | Iron: 1mg
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      Recipe Rating




    1. Mohona

      March 17, 2022 at 9:19 pm

      5 stars
      Yummy tasty recipe.

      Reply

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