Shahi Rabri is a rich, creamy, thickened, sweetened milk dessert, popular in North India. Learn how to make this classic Indian dessert the easy way out with no cooking involved!
Ideally making rabdi is quite a tedious task, as is the case with a lot of Indian dairy-based desserts. Traditionally, rabri is made by the continuous simmering and reducing of milk in a wide thick bottomed pan, whilst collecting the layers of cream, known as lachha malai which form at the sides of the pan. Hence, it is also known as lachhedar rabri.
Now, this process can take at least 2 hours, depending on the quantity of milk, which is quite laborious.
In today’s fast-paced life, who doesn’t like instant stuff? I generally love to make things from scratch, whether it is a pizza base, dinner rolls , marinara sauce or even a pie crust. Today I made an exception!!
This Indian sweet rabri recipe is so simple to make that even a kid can put together.
- So how to make this instant shahi rabri recipe?
- YOU MAY ALSO ENJOY THESE INDIAN SWEETS
- Step by step instructions to Rabri
- HOW TO MAKE RABRI (NO-COOK)?
- Rabri | Rabri Recipe | Instant Shahi Rabri (Rabdi)
So how to make thisinstant shahi rabri recipe?
Simply mix ricotta cheese and sweetened condensed milk in a bowl, add saffron infused milk, cardamom powder, and nuts.
Mix and refrigerate, that’s it!
Rabri made this way will not have the creamy layers, but the ricotta cheese adds a nice grainy texture to this recipe. This rabdi is just as delicious as the one made traditionally.
There is also another way of making instant rabri using milk powder, but that method still requires some cooking.
I made this instant rabri for a party once, and my guests totally loved it! Do try out this recipe, I’m sure you will enjoy it too 🙂
YOU MAY ALSO ENJOY THESE INDIAN SWEETS
- Instant shahi rabri
- Kalakand
- Instant Mango Shrikhand
- Kesar peda
- Chocolate peda
- Badam pista barfi
- Gulab jamun
- Rasmalai
- Rava laddu
- Mango burfi
- No-cook kaju katli
Step by step instructions to Rabri
1.Mix the saffron strands in warm milk and keep aside.
2.In a mixing bowl, combine ricotta cheese, sweetened condensed milk, assorted nuts, milk along with saffron, cardamom powder, and mix well.
3.Refrigerate until its ready to be served.
NOTES
1.On refrigeration, this rabri tends to thicken further, dilute with a little milk before serving as per desired consistency, and adjust the sweetness by adding powdered sugar, since the sweetness will decrease on the addition of milk.
2.You may also use vanilla extract, rose essence or kewra essence.
3.You can enjoy this rabdi as it is, or use it as a topping for jalebis, gulab jamun’s, shahi tukda etc.
HOW TO MAKE RABRI (NO-COOK)?
Rabri | Rabri Recipe | Instant Shahi Rabri (Rabdi)
Ingredients1x2x3x
- 16 oz Ricotta cheese
- 10-14 oz of sweetened condensed milk, as per desired sweetness
- 1 tbsp whole milk
- 1/2 cup assorted nuts
- 1 tsp green cardamom powder
- few strands of saffron
- 1/3 cup almonds/pistachios for garnishing
Instructions
- Mix the saffron strands in warm milk and keep aside.
- In a mixing bowl, combine ricotta cheese, sweetened condensed milk, assorted nuts, milk along with saffron, cardamom powder, and mix well.
- Refrigerate until its ready to be served.
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Regards,
Freda
Adapted from Poonam’s Kitchen
Rabri | Rabri Recipe | Instant Shahi Rabri (Rabdi)
Ingredients
- 16 oz Ricotta cheese
- 10-14 oz of sweetened condensed milk, as per desired sweetness
- 1 tbsp whole milk
- 1/2 cup assorted nuts
- 1 tsp green cardamom powder
- few strands of saffron
- 1/3 cup almonds/pistachios for garnishing
Instructions
- Mix the saffron strands in warm milk and keep aside.
- In a mixing bowl, combine ricotta cheese, sweetened condensed milk, assorted nuts, milk along with saffron, cardamom powder, and mix well.
- Refrigerate until its ready to be served.
Notes
These vegetarian stuffed mushrooms are delicious and simple to put together. It is packed with flavors and makes for one crowd pleaser vegetarian appetizer!
If you are looking for some easy vegetarian mushroom recipes or mushroom appetizers, then you ought to try this easy baked stuffed mushroom recipe | Vegetarian stuffed mushrooms.
Mushrooms are low in calories and are an excellent source of fiber and protein. They are packed with nutritional value and provide important vitamins. You should definitely try and include mushrooms in your diet.
I love incorporating mushrooms in various dishes! Be it a simple omelette with mushrooms, to a rice pilaf like this vegan mushroom pilaf , or curry, or soup, pasta/noodles or a simple sauté. So many options!
Stuffed mushrooms are one of my favorite ways of preparing mushrooms, especially during a party! Again there are endless options to stuff mushrooms, they can be vegan, vegetarian, seafood or meat!
This stuffed mushroom filling is so easy and delicious and easily adaptable to whatever ingredients you have at hand.
- How to make easy stuffed mushrooms?
- How to cook stuffed mushroom in the oven | How long do you bake stuffed mushrooms?
- Can you make stuffed mushrooms ahead of time?
- If you like this vegetarian stuffed mushrooms, you may also enjoy these delicious vegetarian snacks/appetizers
- Step by step instructions to make vegetarian stuffed mushrooms
- How to make vegetarian stuffed mushrooms?
- Vegetarian Stuffed Mushrooms | Simple Stuffed Mushroom Recipe
How to make easy stuffed mushrooms?
You start off by cleaning the mushrooms first. I prefer to rinse the mushrooms under running water and then pat dry with a clean kitchen napkin. I somehow do not feel comfortable just wiping them off with a napkin without rinsing. But in case you do rinse the mushrooms, remember to use them right away.
Never wash mushrooms, and store them in the refrigerator. Mushrooms soak up liquid like a sponge, so keep that in mind. Other than that, there is no harm in washing mushrooms.
Once you are done with that, gently break off the stems. Scoop out the gills with the help of a spoon. This is optional, but I feel it just gives more room for the stuffing.
Chop up the stems finely and set aside. Sauté some onions, garlic, and chopped mushroom stems. Then add bell peppers, and spinach leaves. Transfer it to a bowl and add breadcrumbs, parsley, some salt, and pepper. That’s about it. Your easy stuffing is ready.
How to cook stuffed mushroom in the oven | How long do you bake stuffed mushrooms?
Next, simply stuff the mushrooms, transfer to a baking tray lined with aluminum foil. Drizzle a little oil, and bake in a preheated oven at 375 degrees F for 20 – 25 minutes until the mushrooms are tender and the top is golden.
Can you make stuffed mushrooms ahead of time?
Yes, you definitely can. Simply follow the recipe until step 8, till stuffing the mushrooms. Place them in a plate, cover with a cling wrap and refrigerate it until you are ready to bake them. They will keep well for up to 2 days.
Also, avoid washing the mushrooms if you intend making these ahead of time. Simply wipe it off with a clean and damp kitchen napkin.
These vegetarian stuffed mushrooms are so amazing, the filling gets a little crunchy on baking, and the mushrooms are tender and moist.
That little bit of chili flakes lend a subtle kick that is not very overpowering or add a dash of hot sauce, feel free to skip it if you do not like it. I hope you will try out these mouthwatering, quick and easy stuffed mushroom recipe.
If you like this vegetarian stuffed mushrooms, you may also enjoy these delicious vegetarian snacks/appetizers
- Sweet corn and paneer kebabs
- Cream cheese sandwich bites
- Dahi ke kebabs
Step by step instructions to make vegetarian stuffed mushrooms
1.Rinse the mushrooms and pat dry with a clean kitchen towel, remove the stems (chop finely and reserve), discard the brown gills gently by scooping it out with the help of a spoon. Coat the mushroom caps with oil and set aside.
2.Heat oil plus butter over medium heat, add garlic, red chilli flakes, and chopped onions, saute over medium heat until the garlic is aromatic.
3.Add the chopped mushroom stems, sprinkle a little salt, sauté until most of the moisture is lost from the mushrooms.
4.Add the chopped bell peppers, and sauté for another half a minute.
5.Add the chopped spinach leaves, cook until the leaves wilt.
6.Transfer the mixture to a bowl, let it cool down. Add chopped parsley, breadcrumbs, and parmesan cheese, pepper, and salt, to taste. Mix well. The stuffing is ready.
7.Preheat oven to 375 degrees. Place the mushroom caps on a baking tray lined with aluminum foil/parchment paper greased with oil. Season the caps with salt, stuff enough mixture into each cap, place it on the baking tray cavity side up.
8.Drizzle some more olive oil over the stuffed mushrooms, bake for about 20-25 minutes until mushrooms are tender and golden on top.
NOTE
1.Feel free to experiment with different flavors, you could use your creativity, add different herbs, veggies to suit your palate.
2.Recipe updated with new pictures.
How to make vegetarian stuffed mushrooms?
Vegetarian Stuffed Mushrooms | Simple Stuffed Mushroom Recipe
Ingredients1x2x3x
- 1.5 lbs about 20-22 baby bella mushrooms
- 1/3 cup finely chopped onions
- 1/2 tsp red chilli flakes, optional
- 1/4 cup finely chopped colored bell peppers
- 2 cups spinach leaves, roughly chopped
- 2 garlic cloves, finely minced
- 3/4 cup Panko or regular breadcrumbs
- 3/4 cup Parmesan cheese
- 2 tbsp finely chopped parsley or any other fresh herbs
- 1/2 tbsp Olive oil + more to drizzle
- 1 tbsp butter
- Black pepper, to season
- Salt, to taste
Instructions
- Rinse the mushrooms and pat dry with a clean kitchen towel, remove the stems (chop finely and reserve), discard the brown gills gently by scooping it out with the help of a spoon. Coat the mushroom caps with oil and set aside.
- Heat 1/2 tbsp oil plus butter over medium heat, add garlic, red chilli flakes, and chopped onions, sauté over medium heat until the garlic is aromatic.
- Add the chopped mushroom stems, sprinkle a little salt, sauté until most of the moisture is lost from the mushrooms.
- Add the chopped bell peppers, and saute for another half a minute.
- Add the chopped spinach leaves, cook until the leaves wilt.
- Transfer the mixture to a bowl, add chopped parsley, breadcrumbs, and parmesan cheese, pepper and salt of required. Mix well. The stuffing is ready.
- Preheat oven to 375 degrees. Place the mushroom caps on a baking tray lined with aluminum foil/parchment paper greased with oil. Season the caps with salt, stuff enough mixture into each cap, place it on the baking tray cavity side up.
- Drizzle some more olive oil over the stuffed mushrooms, bake for about 20-25 minutes until mushrooms are tender and golden on top.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Regards,
Freda
