Chenna Kesar Rabdi | How to make Chenna Kesar Rabdi

By Bijal Parikh  |  12th Mar 2017  |  
4 from 1 review Rate It!
  • Chenna Kesar Rabdi, How to make Chenna Kesar Rabdi
Chenna Kesar Rabdiby Bijal Parikh
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About Chenna Kesar Rabdi Recipe

Chenna kesar Rabdi is dessert made by reducing milk, saffron and chenna

Chenna Kesar Rabdi is delicious and authentic dish. Chenna Kesar Rabdi by Bijal Parikh is a great option when you want something interesting to eat at home. Restaurant style Chenna Kesar Rabdi is liked by most people . The preparation time of this recipe is 120 minutes and it takes 40 minutes to cook it properly. Chenna Kesar Rabdi is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Chenna Kesar Rabdi. Chenna Kesar Rabdi is an amazing dish which is perfectly appropriate for any occasion. Chenna Kesar Rabdi is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Chenna Kesar Rabdi at your home.

Chenna Kesar Rabdi

Ingredients to make Chenna Kesar Rabdi

  • 2 litres milk
  • 2 tbsp cornflour
  • 2 tbsp lemon juice
  • 15/20 saffron strands
  • 150 Gm sugar
  • Few cashewnuts, almonds and pistachios for garnishing.

How to make Chenna Kesar Rabdi

  1. Bring 1 litre milk to a boil once
  2. Add 2 tbsp lemon juice to it .
  3. Milk will start curdling , switch off the flame .
  4. Drain it through strainer , paneer(chenna ) will remain at the top and whey will drain away.
  5. Take paneer portion in cotton or Muslin cloth and tie with thread and hang up to 2 hours .
  6. Keep in a refrigerator for 1 hour, so your chenna(paneer) is ready.
  7. Add 2 tbsp cornflour in 3 tbsp milk and mix well and keep aside.
  8. Heat a broad pan,add remaining milk to it , add sugar and bring boil on medium flame for 30 minutes.
  9. Once milk is boiled add cornflour added milk to it .
  10. Stir it continuously till it reduces half in quantity.
  11. Add saffron in luke warm milk , stir it and add it to the milk, that is boiling .
  12. Keep it boiling up to 5 minutes more , mix well so that no lumps remain.
  13. Switch off the flame, when Rabdi is a little warm grate chenna(paneer) to it, so that it mixes well.
  14. Refrigerate for two hours garnish with almond, pistachios and cashewnuts.
  15. Serve

Reviews for Chenna Kesar Rabdi (1)

Shashi Bhargava2 years ago


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