Rabdi Cake Recipe – Cardamom Saffron Indian Milk Dessert

Last Updated on 4 months by Neha Deshmukh

Rabdi Cake Recipe – Cardamom Saffron Indian Milk Dessert

Okay, let’s be real. If you’ve grown up with Indian sweets, you know the magic of rabdi. That creamy, dreamy, slightly caramelized milk… it’s just pure comfort. I’m so excited to share my take on it – Rabdi Cake! It’s a little different, a little special, and honestly, it’s become a huge hit whenever I make it for family. It’s a beautiful blend of textures and flavors, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This Rabdi Cake isn’t your typical baked cake. It’s more like a melt-in-your-mouth milk cake, infused with the delicate flavors of cardamom and saffron, and soaked in luscious rabdi. It’s a delightful twist on traditional Indian desserts, offering a unique and satisfying experience. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker! It’s perfect for festive occasions or just a cozy treat with your evening chai.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 4 cups full-cream milk (approximately 960ml)
• 0.5 tsp cardamom powder
• A few saffron threads
• 0.25 cup sugar (approximately 50g)
• 2 tbsp chopped dry fruits (almonds, pistachios, cashews work beautifully!)
• 1 cup milk powder (approximately 120g)
• 2 tbsp powdered sugar (approximately 20g)
• 0.25 cup milk (approximately 60ml)
• 0.5 tsp ghee

Ingredient Notes

Let’s talk ingredients, because quality really matters here!

• Full-Cream Milk: Seriously, don’t skimp on this. The richness of full-cream milk is essential for that perfect rabdi texture. I usually use Amul or a similar brand.
• Saffron Threads: Good quality saffron makes all the difference. Look for deep red threads – they have a stronger flavor and aroma. I like to get mine from Kashmir if possible, but any reputable source will do.
• Type of Dry Fruits: Feel free to get creative! I love a mix of almonds, pistachios, and cashews, but you can use whatever you have on hand. My grandmother always added a little bit of chopped dates too, which is lovely.
• Ghee – Homemade vs. Store-Bought: Homemade ghee is always best, if you have the time. But a good quality store-bought ghee will work just fine. I often use Patanjali ghee when I’m short on time.
• Milk Powder: I prefer using a full-cream milk powder for a richer flavor. Nestle Everyday is a reliable choice, but feel free to experiment with different brands.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the rabdi. In a heavy-bottomed pan, bring the 4 cups of full-cream milk to a boil. Once boiling, reduce the heat to low and let it simmer.
2. Now, add the cardamom powder, saffron threads, and sugar. Keep stirring occasionally, and very importantly, scrape the cream that forms on the sides of the pan back into the milk. This is where all the flavor and richness comes from!
3. Continue to simmer for about 5 minutes, or until the rabdi has thickened slightly. Stir in the chopped dry fruits and simmer for another couple of minutes. Set the rabdi aside to cool.
4. While the rabdi is cooling, let’s make the cake. In a kadai (or a deep, non-stick pan), combine the milk powder, powdered sugar, and 0.25 cup of milk.
5. Place the kadai on low heat and start stirring constantly. This is important to prevent the mixture from sticking and burning. Keep stirring until the mixture comes together and forms a smooth, lump-free dough-like consistency.
6. Add the ghee and continue to cook for another minute or two, until the mixture is well combined and slightly glossy.
7. Grease your hands with a little ghee. Take a portion of the mixture and shape it into a flattened disc. Repeat with the remaining mixture.
8. Now for the best part! Gently place the flattened discs into the warm rabdi and let them soften for at least 30 minutes. This allows the cakes to soak up all that delicious rabdi goodness.

Expert Tips

• Don’t rush the rabdi! Slow and steady simmering is key to developing that rich, caramelized flavor.
• Stir, stir, stir! Seriously, constant stirring is crucial when making the milk powder mixture.
• If the mixture becomes too dry, add a tiny splash of milk.
• Don’t overcrowd the pan when soaking the cakes in rabdi. Work in batches if necessary.

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or soy milk) and vegan ghee alternatives. It won’t be exactly the same, but still incredibly delicious!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: If you love a stronger cardamom flavor, feel free to add a little more. A pinch of nutmeg also works beautifully.
• Festival Adaptations: During Holi, you can add a tiny bit of edible green color to the rabdi for a festive touch. For Diwali, a sprinkle of silver vark (edible silver leaf) adds a touch of elegance.

Serving Suggestions

Serve the Rabdi Cake chilled, garnished with a few extra chopped dry fruits and a sprinkle of saffron. It’s wonderful on its own, or with a side of fresh fruit. A cup of masala chai is the perfect accompaniment!

Storage Instructions

Store leftover Rabdi Cake in an airtight container in the refrigerator for up to 3 days. The cakes will continue to soften as they sit in the rabdi, so they might be even more delicious the next day!

FAQs

1. What type of milk is best for making Rabdi Cake?

Full-cream milk is essential for the best flavor and texture. Don’t substitute with low-fat or skim milk!

2. Can I make the Rabdi ahead of time? How long will it keep?

Yes, you can! Rabdi can be made a day or two in advance and stored in an airtight container in the refrigerator.

3. What is the best way to prevent the milk powder mixture from sticking to the kadai?

Constant stirring is the key! Also, make sure you’re using a non-stick kadai and keeping the heat on low.

4. Can I use different types of dry fruits in this recipe?

Absolutely! Feel free to experiment with your favorites. Dates, figs, and raisins are all great options.

5. How do I know when the Rabdi has reached the right consistency?

The rabdi should be slightly thickened and coat the back of a spoon. It will thicken further as it cools.

6. Is it necessary to soak the cakes in Rabdi, or can they be served separately?

Soaking the cakes in rabdi is what makes this dessert so special! It allows them to absorb all that delicious flavor and become incredibly soft and moist. While you could serve them separately, it just won’t be the same.