Showing posts with label Awadhi & Lucknowi Cuisine. Show all posts
Showing posts with label Awadhi & Lucknowi Cuisine. Show all posts
Creamy Mango Rabdi, Ready to Serve
Mango Rabdi Recipe: Creamy Mango Rabri for Diwali
Mango Rabdi Recipe: Mango Rabdi, also known as Mango Rabri, is one of the most delectable Indian desserts, a tasty and creamy traditional sweet made by slow cooking milk until it is reduced, sweetened and flavoured with cardamom, saffron and kewra essence. In this easy mango rabdi recipe, freshly pureed Mangoes are stirred into the cooled Rabdi, turning the classic into a creamy, mango flavoured Indian dessert with soft layers of malai. Made with condensed milk, it is a summer treat that also earns a place on your Diwali platter, and a must for every Mango lover.
Zafrani Phirni Recipe: Saffron Almond Rice Pudding for Eid
Zafrani Phirni Recipe (Kesar Badam Firni): a royal Mughlai rice pudding made with coarsely ground basmati rice, almonds, creamy milk and golden saffron strands, then chilled until thick, fragrant and spoonable. This is the traditional Eid Phirni, the saffron almond rice pudding that crowns Ramadan iftar tables, served in earthen bowls with pistachios and rose petals. It is foolproof, lump free and can be made ahead, which makes it the perfect Eid dessert recipe for a crowd. A neighbour's grandmother taught me this one, and it has never let me down.
Sweets with Rabri: Festive Rabdi Desserts for Diwali and Beyond
Sweets with Rabri are the soul of an Indian festive table, and this Diwali collection of easy homemade Rabdi desserts brings the best of them together: Shahi Tukda (Double Ka Meeta), Gulab Jamun in Rabri, Ras Malai, Kulfi Falooda and Falooda. Simmer traditional Rabri slowly or take the quick route with condensed milk, and one creamy, cardamom scented base becomes an entire dessert spread.
There was a time when I thought the tradition of preparing Diwali sweets and savouries at home was fading away, especially with the busy schedules of modern day working women. But, how wrong I was!
Social media has shown me that women today still make time to whip up homemade delights, balancing work and family life with amazing finesse. Hats off to the multitasking abilities of women!
No Festival Without Sweets!
No celebration is truly complete without something sweet! Sweets or 'Mittai' are the heart and soul of Diwali festivities, lifting everyone's festive spirit.
For this Diwali, I have curated a few easy to make sweet recipes that are not only quick but also perfect for last minute prep. These desserts bring colour, flavour and joy to your Diwali palate.
Brighten Your Diwali with Easy Homemade Desserts
Light up your homes this Diwali with simple yet delicious Diwali desserts that are sure to impress your guests. Most of these easy Diwali sweets can be prepared in advance and brought together in just a few minutes.
With simple ingredients, a bit of planning and minimal effort, you can satisfy your sweet cravings and delight your guests with these delectable homemade sweets.
What is Rabri/Rabdi
This post totally revolves around Rabri/Rabdi. When it comes to traditional Indian desserts, Rabri is a classic!
This classic dessert is often considered a Bengali delight, but it actually has its roots in Varanasi (Benaras). Rabri is a rich, creamy, milk based dessert that is both decadent and heavy, but trust me, Diwali is the perfect excuse to indulge!
Don't miss out on the Gujarati and Maharashtrian cousin of Rabri - Basundi Recipe, creamy and quicker to make. Yet another Classic Indian Dessert.
Traditional vs Quick Rabri/Rabdi
The traditional Rabri/Rabdi recipe requires slow cooking milk on a low flame until it thickens. Once it reaches that rich, creamy texture, it is sweetened with sugar and flavoured with cardamom, kewra essence and saffron.
Slivered nuts and rose petals add a touch of elegance.
But let's be real, not all of us have hours to spare in the kitchen. That is where quick alternatives like Condensed Milk or Milk Powder come to the rescue, giving you that authentic Rabri taste in a fraction of the time.
Once prepared, Rabri can be stored in the refrigerator for 2 to 3 days or frozen for up to 2 months. Serve it warm or chilled!
Rabri/Rabdi is a classic Indian dessert that originated in Varanasi (Benaras), though it is often associated with Bengali sweets. It is made by slowly simmering full fat milk in a flat pan or Kadai until it thickens and forms layers of malai (cream).
These layers are continuously collected and added back, creating the signature "Lachedar Rabri" with a creamy, layered texture. It is sweetened, flavoured with cardamom and saffron, and garnished with slivered nuts.
Rabri/Rabdi can be enjoyed as a standalone dessert, served warm or chilled. It also transforms other Indian sweets into irresistible festive desserts, which makes it perfect to end a scrumptious meal on a sweet note.
Mango Rabri is a simple twist on the authentic version, where freshly pureed Mangoes are added to the Rabdi, converting it into a mango flavoured Rabri/Rabdi.
Though a summer treat, if you can get hold of Mangoes or tinned pureed Mangoes during Diwali, this classic dessert will be an added treat on your Diwali platter. And if you are a Mango lover, this dessert is for you.
Mango Rabdi/Rabri in Earthen Bowls
Ready to make it? Here is my full Mango Rabdi recipe, a delicious twist on the classic that is perfect for transforming into a refreshing Mango Falooda!
Versatile Desserts with Rabri/Rabdi
Rabri is not just a standalone dessert. Its versatility allows it to be paired with other sweets, creating mouth watering combinations.
Shahi Tukda/Double Ka Meeta: Transform simple slices of deep fried bread into a royal dessert by soaking them in rich Rabri. A simple yet indulgent treat, perfect for Diwali.
Gulab Jamun with Rabri: Prepare Gulab Jamun ahead of time and serve them soaked in Rabri for a delicious and satisfying dessert.
Ras Malai: Soft and spongy Rasgullas soaked in creamy Rabri make a traditional and well loved dessert.
Rabri with Puri: For a simpler treat, serve Rabri with soft, fluffy Puris.
Kulfi Falooda with Rabri: Combine Rabri with Kulfi, or flavour it to create fancy Faloodas, perfect for cooling down after a spicy meal.
Jalebi with Rabri: Pair crispy, syrupy Jalebi or Paneer Jalebi with Rabri for a heavenly combination.
Malpua with Rabri: An Indian style pancake, Malpua becomes even more divine with a generous dollop of Rabri.
Make your Rabri at home: For a more authentic experience, homemade Rabri gives a richer, creamier texture that makes every dessert more special.
Short on time: Use condensed milk or milk powder for a quick Rabri. Ready made canned Rasgullas with store bought Badam Milk will get you a Ras Malai in just 10 to 15 minutes.
Cool before adding mango: Add the Mango Puree only after the Rabri has cooled, otherwise it may curdle. No further cooking is needed once the puree is in.
Go homemade with Kulfi: For the richest flavour, use homemade Kulfi and Rabdi. Prepare them ahead and keep them in the freezer for a hassle free dessert.
Plan ahead: Prepare the components in advance and bring them together in minutes. Let Shahi Tukda chill for a few hours so the flavours meld.
Serving Suggestions
Shahi Tukda: Serve chilled in decorative bowls with slivers of nuts, saffron and rose petals.
Gulab Jamun in Rabri: Serve in short glasses, topped with chopped nuts.
Ras Malai: Serve chilled in decorative bowls and make it the centrepiece of your gathering.
Kulfi Falooda and Falooda: Serve in tall glasses, topped with chopped nuts and a drizzle of Rose Syrup.
Make it your own style: Add your favourite nuts, fruits or flavoured syrups to make each dessert uniquely yours.
Want that perfect rosy drizzle? Make my Homemade Rose Syrup for your Faloodas.
Storage Suggestions
Every dessert on this page keeps differently, so here is a quick guide first, followed by the details for each one, starting with Rabri. Milk based sweets are always best stored in the refrigerator.
Dessert
Refrigerator
Freezer
Reheating
Rabri/Rabdi
2 to 3 days
Up to 2 months
Warm gently over low heat, stirring, or microwave in short bursts. Add a splash of warm milk if needed.
Mango Rabdi
1 to 2 days
Freeze plain Rabri only
Serve chilled. Do not heat once the mango is added, as it may curdle.
Gulab Jamun in syrup
3 to 4 days
Up to 2 months
Warm in the microwave in 10 second bursts, or gently in a saucepan with a little syrup, until heated through.
Gulab Jamun in Rabri
1 to 2 days
Not recommended
Serve chilled or at room temperature. For warm jamuns, heat them separately and spoon them over cold Rabri.
Shahi Tukda
1 to 2 days
Not recommended
Serve cold, or add a spoonful of Rabri and warm briefly in the microwave in short bursts, since the bread keeps absorbing the Rabri as it sits.
Ras Malai
3 to 4 days
Up to 1 month
No reheating needed. Serve chilled.
Kulfi Falooda
Serve at once, prepare ahead
Kulfi only, 2 to 3 weeks
Never reheat. Serve straight from the freezer so the Kulfi stays firm.
Falooda Drink
Serve at once, prepare ahead
Not recommended
Never reheat. Serve chilled.
FAQ
What is the difference between Rabri and Rabdi? There is no difference in the dish. Rabri and Rabdi are two spellings of the same thick, creamy, slow simmered milk dessert.
Can I make Rabri quickly without simmering milk for hours? Yes. Condensed milk or milk powder gives you an authentic tasting Rabri in a fraction of the time.
How long does Rabri keep? Rabri keeps for 2 to 3 days in an airtight container in the refrigerator, or up to 2 months in the freezer.
How do I freeze and reheat Rabri? Freeze it in a freezer safe container with a little headspace and thaw overnight in the refrigerator. Warm gently over low heat or in short microwave bursts, stirring, and add a splash of warm milk if it is too thick.
Can I freeze Gulab Jamun in Rabri? Plain Gulab Jamun freeze well in their syrup, but once soaked in Rabri they are best enjoyed within 1 to 2 days. Freeze the jamuns and the Rabri separately and combine them when serving.
Can I freeze Shahi Tukda? It is not recommended, as the fried bread turns soggy after thawing. Make the Rabri ahead, fry the bread on the day of serving and finish any leftovers within 1 to 2 days.
Can I freeze Kulfi Falooda or Falooda? No. Serve both straight away. Freeze only the Kulfi, and keep the cooked falooda sev and soaked basil seeds in the refrigerator for 2 to 3 days.
Can I freeze Ras Malai? Yes, for up to 1 month in a freezer safe container. Thaw overnight in the refrigerator, stir well and serve chilled.
Can I make these Rabri desserts in advance? Yes. Prepare the Rabri, sugar syrup and Gulab Jamun ahead of time and bring them together just before serving.
Which sweets go best with Rabri? Shahi Tukda, Gulab Jamun, Ras Malai, Kulfi Falooda, Jalebi, Malpua and even soft Puris pair beautifully with Rabri.
Are these desserts vegetarian? Yes, all of them are vegetarian. They contain milk, ghee and nuts, so they are not vegan.
Are these Rabri desserts gluten free? Rabri on its own is gluten free. Shahi Tukda uses bread and Gulab Jamun uses maida, so those are not.
Are these desserts kid friendly? Yes, they are creamy and mild. Simply skip the nut garnish for very young children.
Recipes you might Like from My Blog
Pairing Sweet treats with Savouries is a traditon of its own. Quick & Easy Diwali Savouries and Namkeens like Murukku, Sev, Mixture (Chivda) and roasted or deep fried nuts are excellent last minute additions to your Diwali Bakshanam list. If you get ready made Murukku flour, you are already halfway done!
With a few simple ingredients, you can easily prepare these crunchy treats, adding variety to your festive snack platter.
Rabri is the perfect companion to a delightful array of Indian sweets, crafting a harmonious blend of flavours and textures. From the melt in your mouth Gulab Jamun and the royal Shahi Tukda to the refreshing Kulfi Falooda and the indulgent Ras Malai, each dish highlights Rabri's versatility and richness.
Whether you make them from scratch or opt for ready made shortcuts, these sweets promise to satisfy every sweet tooth at your table. Rabri is where the magic begins, one slow, patient simmer at a time.
Are you ready to impress your family and friends? Start with a bowl of homemade Rabri, and let the rest of the festive spread follow.
Celebrate this festive season with these simple yet delicious homemade delights that carry the warmth of your own kitchen. Wander through the rest of my blog for more festive treats.
Enjoy the Food and Happy Diwali!
SM
Gulab Jamun in Rabri/Rabdi
Gulab Jamun in Rabri Recipe: Easy Instant Mix Diwali Dessert
Gulab Jamun in Rabri is the easy Diwali dessert recipe that turns soft, syrup soaked instant gulab jamuns into a rich, creamy, restaurant style sweet. Made with a ready made gulab jamun mix and silky saffron rabdi, this quick festive treat needs no khoya and no fuss. If you have wondered how to make soft gulab jamun with instant mix that never turns hard or crumbly, this step by step recipe has you covered. Serve it warm or chilled, garnished with pistachios, almonds and rose petals, for Diwali, Eid, weddings or any celebration that deserves a showstopper dessert. Sweet tooth, meet your match.
Shahi Tukda Recipe with Rabri: Hyderabadi Style, Double Ka Meeta
Shahi Tukda recipe with a Double Ka Meeta twist: this royal Mughal bread dessert from Awadhi and Hyderabadi kitchens turns six humble bread slices into a festive showstopper. Crisp ghee fried bread, thick saffron Rabri, cardamom and kewra, finished with pistachios, almonds and rose petals. An easy Indian bread pudding for Diwali, Eid, Ramadan Iftar and wedding feasts. Learn both versions, Awadhi Shahi Tukda with Rabri and Hyderabadi Double Ka Meeta with sugar syrup, with pro tips, storage advice and make ahead notes.
Rabri Recipe: Lachedar Rabdi with Condensed Milk for Diwali
This easy rabri recipe, also known as rabdi, is the creamy, saffron scented Indian milk dessert that makes every Diwali table feel complete. Made with milk, condensed milk, cardamom and kewra essence, it rewards your patience with silky lachedar rabri, those layers of malai folded back into slowly simmered milk. Garnished with rose petals, pistachios and almonds, this traditional Indian dessert is ready in about an hour and pairs beautifully with gulab jamun, jalebi and shahi tukda.
Lucknowi Gosht Korma / Lamb/ Mutton Korma is a delectable rich preparation from Lucknow. KORMA is a lavish Awadhi Cuisine since Mughal period, prepared with either lamb or chicken. This fragrant royal preparation is a rich and palatable dish made with Goat meat, flavoured with spices, nuts and aromatic essences. The flavour of the meat is enhanced with spices & nuts. Curd and onions give a silky smooth texture to the lamb & korma. Saffron and kewda/pandan (screwpine leaves) adds exceptional aroma to the dish, making this royal preparation a cornucopia of tastes and flavours.
Traditionally Kormas are prepared in Copper Handis ( deep, wide-mouthed cooking vessels usually used in North Indian, Pakistani and Bengali cooking) over a charcoal fire. But, I usually prepare this in a pressure cooker. Cooking this korma in a copper handi, slowly for hours until the meat is soft and rich with flavours gives the authentic taste to Lucknowi Gosht Korma/Lamb Korma. This is an absolute royal preparation, so forget the calorie meter once in a while. Goes well with Naans, Kulchas, Paratha, Roti or Chapati or with any type of rice dishes like Biriyanis, Pulaos etc., It can be simply served along with Steamed Basmati Rice too.
Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali
From Mysore Pak and Boondi Ladoo to crisp murukku, creamy kulfi and kheer, plan your whole Deepavali platter in one place, with festive memories from my kitchen and a few last minute shortcuts.
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I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
