Kesariya Rabdi Board — rich and decadent but coming together in just 20 minutes, this is the easiest Diwali dessert to impress with! Paired with mini gulab jamun, jalebi, fresh fruits to cut the sweetness, or even roasted nuts, your friends and family are going to love this!
WATCH HOW TO MAKE KESARIYA RABDI BOARD – SAFFRON RABRI PLATTER:
For our instant rabdi, we will start by heating up milk until it comes up to a simmer. For that perfect texture and velvety richness, I’ve added roasted and ground makhana, almonds, pistachios, and cashews. This will add a really nice bite to the rabdi.
Let this simmer and add in your sugar. Once properly thickened and at your desired consistency, we’ll add elaichi and kesar for that classic aroma. Trust me, this rabdi turns out so decadent, no one will believe it comes together so fast!
You can serve this kesariya rabdi hot like I have on a sigdi or cold. Pair it with mini gulab jamunm jalebi, fresh fruits to cut the sweetness, and even roasted nuts.
Truly, Diwali desserts have never looked this pretty! Happy entertaining!
If you like this, please try my other recipes:
- Rainbow Rasgulla
- Apple Crisp Baked Gur Sandesh
- Pineapple Coconut Cake Jars
- Chocolate Besan Barfi Cake
Kesariya Rabdi Platter — rich and decadent but coming together in just 20 minutes, this is the easiest Diwali dessert to impress with! Paired with mini gulab jamun, jalebi, fresh fruits to cut the sweetness, or even roasted nuts, your friends and family are going to love this!
- 2 tbsp phool makhana (puffed lotus seeds) , roasted
- 2 tbsp cashews , roasted
- 2 tbsp almonds , roasted
- 2 tbsp pistachio , roasted
- 2 tsp ghee , for roasting
- 3 cups whole milk
- 1/3 cup sugar , I used cane sugar
- 1/2 tsp cardamom powder
- 8-10 strands saffron , soaked in 2 tsp cold water
- gulab jamun
- jalebi
- mixed fruits
- mixed nuts
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Roast your makhana with 1 tsp ghee for 5-6 minutes until crispy. Roast your cashews, almonds, and pistachios for 2-3 minutes until the color changes. Then grind them together in a blender to a coarse powder. Keep this powder aside for later.
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In a heavy-bottomed saucepan on high flame, add in the milk and simmer for 5 minutes. Once boiling, turn the flame to medium and gradually add in your makhana and mixed nut powder.
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Let it simmer for 10-15 minutes and once it thickens up to your desired consistenc, add in your sugar. Cook for 2-3 minutes until the water from sugar evaporates and then add in cardamom powder and saffron. Stir gently and switch off the flame. The rabdi should be relatively thick. You can serve the rabdi warm or cool it, whichever you prefer.
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To assemble the platter, on the serving dish of your choice, arrange your rabdi, jalebi, gulab jamun and mixe fruits. Garnish with mixed nuts and enjoy, your Kesariya Rabdi Platter is ready!
Recipe Video
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The post was very good, I appreciate how you explain it, Keep the posts coming! Very good talent.”
Thank you so much for your love and appreciation! ❤️❤️
Amazing recipe! Will try this Diwali! Can you tell me where I can find the server/ warmer for rabri
Amazing recipe! Will try this Diwali! Can you tell me where I can find the server/ warmer for rabri
Thanks, got those during one of my India trips.
incredibly creative, talented, amazing recipes!
Thank you so much!
Made Sitaphal phirni in. Motichoor cups for my house warming party. Everyone loved it. It was delicious. Thanks a lot. Also made chili garlic peanuts . Thanks for the wonderful presentation.
I’m so happy that everyone loved them! ❤️❤️ Thank you so much for trying!