Easy Paneer Rabri Recipe – Cardamom & Rose Water Delight

Last Updated on 2 months by Neha Deshmukh

Easy Paneer Rabri Recipe – Cardamom & Rose Water Delight

Hey everyone! If you’re craving something sweet, creamy, and utterly delicious, you have to try this Paneer Rabri. It’s a simplified version of the classic, made easy in the microwave, but trust me, it doesn’t compromise on flavor. I first made this when I was short on time but had a serious sweet tooth – and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Paneer Rabri is a game-changer. It’s unbelievably easy, ready in under 15 minutes, and requires minimal effort. The paneer adds a lovely richness and texture, while the cardamom and rose water create a fragrant, comforting dessert. Perfect for festivals, special occasions, or just a cozy night in.

Ingredients

Here’s what you’ll need to whip up this delightful treat:

• 2 cups Full cream boiled milk (approx. 475ml)
• 1 cup Grated paneer or fresh chena (approx. 225g)
• 1/2 cup + 2 tablespoons Condensed milk (Milkmaid) (approx. 150g + 50g)
• 1/2 teaspoon Cardamom powder (approx. 2.5g)
• 2 drops Kewra water or rose water
• Few Saffron strands (optional)
• 2 tablespoons Chopped nuts (cashew, almond, pistachio) (approx. 30g)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Full Cream Milk – Importance of Full Cream

Using full cream milk is key here. It gives the rabri that luxurious, creamy texture we’re after. Lower fat milk just won’t give you the same result.

Paneer/Chena – Freshness and Grating Tips

Fresh paneer or chena is best. If you’re grating it yourself, make sure it’s not too dry. Slightly soft paneer will blend in more smoothly.

Condensed Milk – Brand Recommendations

I usually use Milkmaid, but any good quality condensed milk will work. Just be mindful of the sweetness level – you can adjust it to your liking.

Cardamom Powder – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best – the aroma is incredible! But good quality store-bought cardamom powder works perfectly well in a pinch.

Kewra Water/Rose Water – Regional Variations & Substitutions

Kewra water and rose water are traditional flavors, but they can be strong. Start with just a couple of drops and add more to taste. If you don’t have either, you can skip them – the cardamom will still shine.

Saffron Strands – Optional Enhancement & Color

Saffron adds a beautiful color and subtle flavor. It’s optional, but if you have some, definitely add a few strands!

Chopped Nuts – Types & Toasting for Flavor

Cashews, almonds, and pistachios are classic choices. Lightly toasting the nuts before garnishing enhances their flavor beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a microwave-safe bowl, combine the full cream milk, grated paneer, condensed milk, cardamom powder, and kewra/rose water. Give it a good whisk until everything is smooth and well combined.
2. Now, microwave the mixture on high (800W) for 6 minutes. This is where the magic happens! But don’t just set it and forget it – pause after 3 minutes and give it a thorough stir. This prevents sticking and ensures even cooking.
3. Remove the bowl from the microwave and mix the rabri again. You’ll notice it’s starting to thicken up nicely.
4. Transfer the rabri to serving bowls. Sprinkle generously with chopped nuts.
5. Pop the bowls into the refrigerator for at least an hour to chill completely. Trust me, it’s worth the wait!
6. Serve chilled, and enjoy! It’s amazing on its own, or even better with malpua or gulab jamun.

Expert Tips

A few little secrets to help you nail this recipe:

Microwave Power Adjustments

If your microwave isn’t 800W, you might need to adjust the cooking time. Keep a close eye on it and cook in 1-minute intervals, stirring in between, until it reaches the desired consistency.

Preventing Rabri from Sticking

Stirring halfway through is crucial to prevent sticking. You can also lightly grease the bowl with ghee before adding the ingredients.

Achieving the Perfect Texture

The rabri should be thick and creamy, but still pourable. If it’s too thick, add a splash of milk. If it’s too thin, microwave for another minute or two.

Variations

Want to switch things up? Here are a few ideas:

Vegan Rabri (Using Plant-Based Milk & Alternatives)

My friend, who’s vegan, makes a fantastic version using full-fat coconut milk and cashew cream instead of dairy. It’s surprisingly delicious!

Gluten-Free Rabri (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free, so everyone can enjoy it.

Spice Level – Adjusting Cardamom Intensity

If you really love cardamom, feel free to add a little more. But remember, a little goes a long way!

Festival Adaptations – Janmashtami & Diwali Specials

During Janmashtami, I love to serve this with shrikhand. For Diwali, it’s a perfect ending to a festive meal.

Serving Suggestions

This Paneer Rabri is wonderful on its own, but here are a few ideas to take it to the next level:

• Serve with Malpua (sweet pancakes)
• Pair with Gulab Jamun (fried milk balls in syrup)
• Enjoy as a simple dessert after a spicy Indian meal
• Garnish with extra nuts and saffron for a more elegant presentation

Storage Instructions

Leftover rabri can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit, so just add a splash of milk and stir before serving.

FAQs

Got questions? I’ve got answers!

What is the difference between Rabri and Rasmalai?

Rabri is a thickened milk dessert, while Rasmalai consists of cheese patties soaked in thickened, sweetened milk. Rabri is the base for Rasmalai!

Can I make Rabri on the stovetop instead of in the microwave?

Absolutely! Cook the mixture in a heavy-bottomed pan over medium-low heat, stirring constantly, until it thickens. It will take longer, but the result will be the same.

How do I know when the Rabri is cooked properly?

The rabri should be thick enough to coat the back of a spoon. When you run your finger across the coated spoon, the line should remain visible.

What can I do if my Rabri becomes grainy?

Graininess usually happens if the milk is overcooked. Unfortunately, there’s not much you can do to fix it. Next time, be sure to stir frequently and cook on low heat.

Can I add other flavors to Rabri, like mango or pistachio?

Definitely! Mango puree or pistachio paste would be delicious additions. Add them during the last few minutes of cooking.

Enjoy making this delicious Paneer Rabri! Let me know how it turns out in the comments below. Happy cooking!