Kesar Rabdi | How to make Kesar Rabdi

By Prabhkeen Kaur  |  21st Aug 2016  |  
5 from 1 review Rate It!
  • Kesar Rabdi, How to make Kesar Rabdi
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About Kesar Rabdi Recipe

A delicious lucknowi recipe rich in flavours of saffron rose water and goodness of chenna.

Kesar Rabdi is one dish which makes its accompaniments tastier. With the right mix of flavours, Kesar Rabdi has always been everyone's favourite. This recipe by Prabhkeen Kaur is the perfect one to try at home for your family. The Kesar Rabdi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Kesar Rabdi is 20 minutes and the time taken for cooking is 45 minutes. This is recipe of Kesar Rabdi is perfect to serve 3 people. Kesar Rabdi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Kesar Rabdi. So do try it next time and share your experience of cooking Kesar Rabdi by commenting on this page below!

Kesar Rabdi

Ingredients to make Kesar Rabdi

  • Full fat milk - 1 litre
  • Chenna - 1 1/2 cup
  • almonds (coarsely chopped) - 1/4 cup
  • cardamom 4-5 pods
  • kesar - Few strands soaked in 4 tbsp warm milk
  • sugar - 3/4 cup (you can add more according to your taste buds)
  • Rose water (optional) - 1 tsp
  • Custard powder - 2 tbsp
  • Yellow food colour (optional) - a pinch

How to make Kesar Rabdi

  1. In a heavy bottom pan take milk and add chenna to it and keep it on a high flame till it begins to boil.
  2. As soon as the milk starts boiling put it on simmer, add coarsely chopped almonds to it.
  3. Then add sugar to the milk mixture and allow it to dissolve completely in a mortar pestle take the cardamom pods and crush them nicely.
  4. Add these crushed cardamom pods with the seeds to the milk mixture
  5. Add the kesar mixture (kesar strands soaked in warm milk) to the rabdi mixture and allow it to cook. In order to get beautiful yellow colour you can also add a pinch of yellow food colouring.
  6. As soon as the milk reduces to about 3/4 litre add custard powder (mix custard powder in milk before adding it otherwise it will make lumps in the rabdi) to it so that the mixture gets thickened.
  7. Finally bring the mixture to a boil. Turn off the flame. Allow it to cool for a while. Then add 1 tsp rose water to it. You can serve them in earthen katoris.
  8. Keep it in fridge for 3-4 hours or till it is absolutely chilled. Serve and enjoy.

Reviews for Kesar Rabdi (1)

Shiva Pande2 years ago

Looks really yummy...

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