Blogging Marathon #139 Week 4, Day 2
Theme : Diwali Sweets
I have been making some or the other version of ricotta cheese rabdi for a few years now. Sometimes I just blend ricotta and condensed milk and add nuts to it. Sometimes I have cooked it in stovetop or just mixed with a whisk but now that I have found this recipe, I am not going to try anything else.
I came across this recipe in Madhu’s Everyday Indian and changed the quantity according to what I had at home then. I didn’t want to end up with bits of leftover cheese and condensed milk, so I used up whatever I had and the recipe below reflects that. I loved how this came out and this is going to be my go to recipe now onwards.
The rabdi thickens once it’s refrigerated so keep that in mind too. I really loved how delicious this turned out to be. I am planning to serve with gulab jamun the next time I make it. It would be great with double ka meetha/ shahi tukda too!
Read on for the recipe.
- 1 cup ricotta cheese
- 14oz can condensed milk
- 2 cup milk
- 1/4 teaspoon ground cardamom
- 1/4 cup chopped pistachios and cashews
- Add ricotta cheese, condensed milk and milk to a pot. Add 1 cup water to the inner pot of instant pot and keep the trivet inside. Add the pot with condensed milk mix inside. Pressure cook for 5 minutes. Let the pressure release naturally.
- Open the instant pot and mix the rabdi. Don’t worry if it looks curdled. Add chopped nuts and ground cardamom. Mix well. Refrigerate once it’s cooled down. Serve as such or with gulab Jamun or malpua or double ka meetha.