Apple Rabdi is sweet, creamy, thickened milk, full of grated apples, and flavored with saffron, cardamom, and chopped nuts. It is a creamy, decadent, luscious, and delicious Indian dessert!
Rabdi is an Indian dessert primarily popular in North India. There are various types of Rabdi, and one of them is Apple Rabdi! The pair of sweet apples and thickened milk makes a fantastic dessert for any festive occasion or a special celebration!
About Apple Rabdi
Rabdi or Rabri is a classic North Indian dessert enjoyed on several festive occasions or celebrations! Rabdi comes in different varieties and flavors.
In this recipe, I am sharing a delicious twist to traditional Rabdi with the addition of apples. This fruity Rabdi is incredibly easy to make with pantry staple ingredients. But the procedure is lengthy and needs the patients as it requires boiling the milk until it reduces to half. However, if you plan to make it with your other cooking chores, it can easily be made on the side with regular stirring.
Apple Rabdi consists of milk, grated apples, sugar, saffron, cardamom, and nuts. However, you can omit saffron and add the nuts of your choice to this Rabdi. It makes a great dessert post-dinner or with lunch for a complete feast.
I have made it a traditional way by using milk and sugar. But if you wish to use condensed milk, you can easily use it instead of sugar.
Grated apples blend very well with the reduced milk, and cooking them for a few minutes with milk makes them soft. And even if you do not like apples, you should try this recipe as you will taste only deliciousness and not the apples.
Why You Will Love Apple Rabdi
- Easy but Excellent Recipe
- Requires Only a Few Ingredients
- A Delicious Twist to Traditional Rabdi
- Creamy, Rich, Luscious, and Decadent
- Full of Apples
Ingredients
- Milk: It is essential to use full-fat or whole milk for a thick, creamy, and luscious Apple Rabdi. I live in Canada, and we have whole milk with 3.25% fat here. So, I always add some heavy or half-and-half cream to my milk-based dessert to make it creamy and rich.
- Cream: Using cream is optional for this recipe. And if you use full-fat milk with 5-6% fat, you do not need to add cream. However, as I mentioned above, I added cream to my recipe because, where I live, whole milk comes with 3.25% fat. So, in this case, use cream or half-and-half cream to make this dessert thicker and creamier.
- Saffron: I would love to add saffron to Rabdi for its bright color and flavor. However, to keep it white or off-white, skip adding saffron.
- Sugar: Use a cane or white sugar to retain the color of Apple Rabdi. Also, add less or more sugar according to your sweet preferences.
- Apples: Use a sweet but firm variety of apples. I have used Gala apples to make this Rabdi; the other suggestion is to use Honeycrisp or Red Delicious apples. Grate the apples before adding them to the milk to prevent them from browning. Also, when you grate the apples, you might get some juice from them. But make sure not to add the juice and add only grated apples.
- Ground Cardamom: This spice provides a warm and pleasant flavor to this decadent Indian dessert. You can add a pinch of ground nutmeg with cardamom if you like.
- Nuts: I have added chopped pistachios to Rabdi. And then also garnished it with a few more chopped pistachios.
How To Make Apple Rabdi Step-by-Step
- Take the milk and cream (if using) into a wide and thick-bottomed pan or pot. Add saffron strands.
- On medium heat, bring milk to a boil. Keep stirring the milk regularly to prevent it from sticking to the bottom.
- Once the milk starts boiling, let it simmer on low-medium heat until it reduces to almost half.
- Make sure to keep stirring at regular intervals, and don’t let the cream (Malai) layer form on top of the milk.
- Also, keep scraping the sides of the pan and stir any milk solids back into the milk.
- When milk is reduced to almost half the original quantity, peel and grate the apples.
- Add grated apples and sugar to the reduced milk.
Tip: While grating the apples, you may get some juice released from the apples. But do not add this juice to the milk; it may curdle the milk and thinner the milk.
- Mix gently, taste, and adjust the sugar if you need to.
- Continue cooking, bring the milk to a boil again, and let it simmer for 4-5 minutes.
- Add the cardamom powder and pistachios and mix well.
- Turn off the heat, remove the pan, and transfer the Rabdi into a serving bowl.
- If you like hot or warm Apple Rabdi, you can serve it now. Or let it cool down to room temperature and then place it in the fridge and let it chill for at least 2-3 hours.
- Garnish the chilled Apple Rabdi with more chopped pistachios and serve.
How To Serve and Store Apple Rabdi
- Having warm or chilled Apple Rabdi is absolutely a personal preference! We love chilled Rabdi, and if you do as well, let it chill for at least 2-4 hours before serving.
- You can serve Apple Rabdi on its own after a meal or in a feast Thali.
- You can also consume this Rabdi during the fasting days like Navratri.
- Apple Rabdi keeps well in the refrigerator for 2 days. Do not store it for longer as it contains apples.
- Once it is cooled completely, store it in an airtight container and place it in the fridge.
Helpful Tips
- Milk: Use only full-fat or whole milk to make creamy and rich Apple Rabdi.
- Cream: If you use milk with 5-6% fat, skip adding cream. Here in Canada, whole milk comes with 3.25% fat, so I like to add either half and half cream or heavy cream to make the Rabdi thick, creamier, and luscious.
- Apples: I have used firm but sweet Gala apples. So other than that, you can use other varieties such as Honeycrisp or Red Delicious apples. Also, grate the apples right before the time of adding them to the reduced milk.
- Sugar: Add sugar as per your sweet preference. Initially, add 6 tablespoon of sugar, taste, and add more sugar if necessary.
- Cooking: Use a heavy-bottomed and wide pan or pot for cooking milk. That way, there will be less chance of sticking milk to the bottom. Once the milk comes to a boil, gently simmer the milk on low-medium heat for the best Rabdi texture. While cooking the milk, keep stirring regularly, and don’t let the cream layer form on top of the milk. Also, scrape the cream that sticks to the sides of the pan and mix it back into the milk.
- Spices: I highly recommend adding ground cardamom. However, if you want, you can skip adding saffron. You can add a pinch of nutmeg powder other than cardamom if you like.
- Nuts: I have added chopped pistachios, but you can add your choice of nuts.
- Scaling: This recipe can easily be halved or doubled as per the requirements.
Frequently Asked Questions
What is Difference Between Basundi and Rabdi (Rabri)?
The ingredients for Basundi and Rabri are almost the same, but the cooking method, texture, and consistency are different. Basundi is widespread in western parts of India, while Rabri is more famous in northern parts of India. While Rabri is very thick and pudding-like, Basundi is thinner with a smooth consistency.
Which Variety of Apple Should I Use?
It is essential to use sweet apples as we are adding them to the milk. Sour apples may curdle the milk, and even if not then still the Rabdi will not taste pleasant. Also, do not add mushy or very soft apples. Because while grating soft apples, they will release a lot of juice, and we can not add the juice to the milk. So, use a sweet and firm variety of apples. Use Gala, Honeycrisp, or Red Delicious apples.
Will The Milk Curdle After Adding Apples?
Not at all! But for that, you will have to take care of a few things. Do not use sour apples, and use only sweet varieties. Also, when you grate the apples, some juice will be released from the apples. But make sure not to add juice to the milk because juice may curdle the milk and also make the Rabdi thinner. After adding apples, mix them gently with the milk.
Can I Use Condensed Milk Instead of Sugar?
Yes! If you like to add condensed milk, you can do that. Add condensed milk to the milk, and then bring it to a boil and simmer until you get the right consistency. Then add grated apples, followed by ground cardamom and nuts. You may need to add 8-10 tablespoon of sweetened condensed milk. So initially add 6 tablespoon of condensed milk and then taste and add more as required.
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Recipe Card
Apple Rabdi
Ingredients
- 1½ liters (6 cups) whole milk or full-fat milk
- 250 ml (1 cup) heavy cream or half-and-half cream (optional / see notes)
- A few saffron strands
- 6-8 tablespoon cane or white sugar (add to taste)
- 500 g apples (about 3 medium apples)
- ½ teaspoon ground cardamom
- 2 tablespoon finely chopped pistachios or almonds (plus more for garnishing)
Instructions
- Take the milk and cream (if using) into a wide and thick-bottomed pan or pot. Add saffron strands.
- On medium heat, bring milk to a boil. Keep stirring the milk regularly to prevent it from sticking to the bottom.
- Once the milk starts boiling, let it simmer on low-medium heat until it reduces to almost half.
- Make sure to keep stirring at regular intervals, and don’t let the cream (Malai) layer form on top of the milk. Also, keep scraping the sides of the pan, and stir any milk solids back into the milk.
- Peel and grate the apples when the milk is reduced to almost half the original quantity.
- Add grated apples and sugar to the reduced milk. While grating the apples, if some juice is released, do not add it to the milk.
- Mix gently, taste, and adjust the sugar if you need to. Continue cooking, bring the milk to a boil again, and let it simmer for 4-5 minutes.
- Add the cardamom powder and pistachios and mix well.
- Turn off the heat, remove the pan and transfer the Rabdi into a serving bowl.
- If you like hot or warm Apple Rabdi, you can serve it now. Or let it cool down to room temperature and then place it in the fridge and let it chill for at least 2-3 hours.
- Garnish the chilled Apple Rabdi with more chopped pistachios and serve.
Serving and Storing Suggestions
- Having warm or chilled Apple Rabdi is absolutely a personal preference! However, we love chilled Rabdi, and if you do as well, let it chill for at least 2-4 hours before serving.
- You can serve Apple Rabdi on its own after a meal or in a feast Thali.
- You can also consume this Rabdi during the fasting days like Navratri.
- Apple Rabdi keeps well in the refrigerator for two days. However, do not store it for longer as it contains apples. Once it is cooled completely, store it in an airtight container and place it in the fridge.
Notes
- Milk: Use only full-fat or whole milk to make creamy and rich Apple Rabdi.
- Cream: If you use milk with 5-6% fat, skip adding cream. Here in Canada, whole milk comes with 3.25% fat, so I like to add either half and half cream or heavy cream to make the Rabdi thick, creamier, and luscious.
- Apples: I have used firm but sweet Gala apples. So other than that, you can use different varieties such as Honeycrisp or Red Delicious apples. Also, grate the apples right before adding them to the reduced milk.
- Sugar: Add sugar as per your sweet preference. Initially, add 6 tablespoon of sugar, taste, and add more if necessary.
- Cooking: Use a heavy-bottomed and wide pan or pot for cooking milk. That way, there will be less chance of sticking milk to the bottom. Once the milk comes to a boil, gently simmer the milk on low-medium heat for the best Rabdi texture. While cooking the milk, keep stirring regularly, and don’t let the cream layer form on top of the milk. Also, scrape the cream stick to the sides of the pan and mix it back into the milk.
- Spices: I highly recommend adding ground cardamom. However, if you want, you can skip adding saffron. You can add a pinch of nutmeg powder other than cardamom if you like.
- Nuts: I have chopped pistachios, but you can add nuts of your choice.
- Scaling: This recipe can easily be halved or doubled as per the requirements.
Nutrition (Approximate Values)
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