Instant Rabri from Ricotta Cheese/Instant Rabri In oven

An easy dump,stir and bake recipe of Rabri using Ricotta cheese. Ricotta cheese provides the granular/daanedaar texture to the Rabri. Its hands free cooking as the Rabri pretty much cooks by itself in the oven.

This recipe was shared by my friend and food enthusiast Anu Mallick Tatini. My blog brought us together as she loves to try new recipes and has often shared her feedback of my recipes with pictures. She has been kind enough to share many of her tried and tested recipes with me, including this Rabri recipe which she said was a huge hit with her friends.

I am always looking for quick,easy, hassle free recipes and this Rabri recipe seemed to fit the bill. Its hands free cooking and requires no babysitting like the traditional method which requires hours on the stovetop and the constant fear of milk burning or spilling all over the stove. I have an easy microwave recipe of Instant Rabri which requires only 4 ingredients and 4 minutes. Many of my readers had asked for an Instant non microwave version of the Rabri recipe. This recipe is easy,has only 3 ingredients, right amount of sweetness and texture and is made easily in an oven. All it requires if a few stirs every 10-15 minutes!

For more quick and easy Indian desserts please check out-

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Gulab Jamun and Rabri Shots

Collection of Easy and Quick Laddoo Recipes

No Chashni Shakkarpare

Here is the written recipe followed by the step by step pictorial one-

Nutrition

Calories

41 cal

Fat

3 g

Carbs

2 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 5 cups

Serves 15

Instant Rabri from Ricotta Cheese/Instant Rabri In oven

An easy dump,stir and bake recipe of Rabri using Ricotta cheese. Ricotta cheese provides the granular/daanedaar texture to the Rabri. Its hands free cooking as the Rabri pretty much cooks by itself in the oven.

2 minPrep Time

35 minCook Time

37 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 15 oz/425 gms container of Ricotta Cheese,Full fat
  • 1 14 oz/396 gms can condensed Milk
  • 1 pint/16 oz/473 ml Half and Half,divided
  • Few drops Rose essence or 1 tsp Rose water,optional
  • few strands saffron
  • 1/2 to 3/4 cup milk if needed

Instructions

  1. Preheat oven to 350F
  2. In a 2.2 quart rectangular glass/pyrex/oven safe dish, mix Ricotta cheese, condensed milk,half of the Half and Half(8 oz/225 gms) till smooth. If you are using Rose essence, add that as well. I used Rose water which I added in the end
  3. Bake for 15 minutes, stir and bake again for 10 minutes, stir and bake again for 10 minutes
  4. At this point it should start looking like Rabri with few solid pieces. Bake for few more minutes if needed, ovens vary.
  5. During the last 15 minutes of baking, warm the rest of the half and half(8 oz/225 gms) in microwave for 1-2 minutes and add saffron and set aside
  6. Once we get the baking dish out of the oven, in about 35-45 minutes stir the Rabri mixture and add the rest of the half and half(with saffron) and rose water.Let it cool
  7. Rabri will thicken a bit after cooling.If you feel its too thick or if you prefer it a bit on the thin side, add some cold milk
  8. Serve topped with nuts and saffron

Notes

Ovens vary, so after 30 minutes start checking on the rabri. The original recipe by my friend requires it to be baked for 45 minutes with the last 15 minutes being covered by foil. She leaves the foil uncovered from one side for venting. For my oven, it was done in 35 minutes.After 30 minutes, check every 5 minutes. Do not overcook. I don't even take the dish out of the oven, Pull the oven rack out and stir and put it back in the oven.

7.8.1.2
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Here is the step by step pictorial recipe-

Ingredients

Preheat oven to 350F
Mix Ricotta cheese, condensed milk,half of the Half and Half(8 oz/225 gms) till smooth.

If you are using Rose essence, add that as well. I used Rose water which I added in the end

After 15 minutes in the oven, stir

The below picture is after 30 minutes, stir again

If you must bake more than 30-35 minutes, cover with a foil and keep open from one side to vent

For me 35 minutes was enough to get the right amount of texture. The edge of the dish should be light brown.

Only cook further if needed

During the last 15 minutes, warm the rest of the half and half(8 oz/225 gms) in microwave for 1-2 minutes and add saffron and set aside

Take out Rabri from oven, add the saffron infused remaining Half and Half

Add rose water

Mix well and cool. Once cool place in the refrigerator to chill

You can need add some cold milk to make Rabri thinner, as per preference

Garnish with nuts, saffron and rose petals

 

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Disclaimer: The nutritional information shared here is approximate. Variations may exist due to ingredients and brands used. Please refer to a Registered Dietitian

or Nutritionist if you have any health issues or questions.

 

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2 Responses

  1. Vibha Singh
    Easy recipe, elegant presentation and yummy taste. Winnner all along !!!! It was so easy to make, the step-by-step pictures were really helpful. Great Job Aanchal, thanks for sharing the recipie
    • Aanchal Gupta
      Thanks Vibha for sharing your feedback. Happy to hear that you found the recipe easy to make and the taste yummy. I do try to include step by step pictures and am glad to know it was helpful. Thanks again for trying out the recipe.

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