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Chenna Kesar Rabdi

Bijal Parikh
120 minutes
Prep Time
40 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Chenna Kesar Rabdi RECIPE

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

Recipe Tags

  • Medium
  • Boiling
  • Dessert

Ingredients Serving: 4

  1. 2 litres milk
  2. 2 tbsp cornflour
  3. 2 tbsp lemon juice
  4. 15/20 saffron strands
  5. 150 Gm sugar
  6. Few cashewnuts, almonds and pistachios for garnishing.


  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

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Shashi Bhargava
Shashi Bhargava   Mar-22-2017


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