2 litres of full fat milk

6 cups of water

2 cups of sugar

5-6 cardamom

Chopped almonds and pistachios

Saffron strands

¾ tbsp lemon juice or vinegar

Few ice cubes



To make rabdi

  • In a heavy bottomed vessel add 1 liter of milk. In a low flame allow it boil for some time and reduce it to half i.e. ½ liter (it took half an hour for me)
  • Add 1 cup of sugar and cardamom to it. Let the sugar dissolve completely. Mix occasionally with a whisk. Keep aside.


To make sugar syrup

  • In a heavy pan add water, allow it to boil and add another 1 cup of sugar to it.
  • Once the sugar dissolves add few crushed cardamom to it. Keep in mind to increase the flame to high. Don’t let the sugar syrup to be very thick. If it is thick again dilute it in some water and boil for some more time


To make soft cheese balls

  • In a heavy pan add 1 liter of milk and allow it to boil. Once it is done simmer the stove and add lemon juice or vinegar to it. This will make the milk to curdle.
  • As soon as the milk gets curdle add few ice cubes to stop the curdling process.
  • Take a clean muslin cloth; drain the curdled milk on to it. Tie it nicely and hang it for some more time to drain the whey completely.
  • After 20-30 mins take it and rub it with a clean towel. This makes the cheese to be very soft.
  • Once it is done, make it into small patties and put it in the boiling sugar syrup for 5mins. Cook it with the closed lid.
  • The small patties will fluff in the sugar syrup. Take out and put it in warm water. Keep aside.


How to serve

  • In a serving bowl keep the small fluffed patties and pour some rabdi on it.
  • Decorate it with chopped pistachios and almond.
  • Keep refrigerated and serve chill
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