Vanilla Rabdi

Birthdays are special to everybody. Where ever you are and whatever state you are in everybody wants to celebrate ones birthday in the possible way. I am absolutely no exception to this. Yesterday was my birthday and of course I enjoyed it. Enjoyment and cooking – I can not keep these two words separately, so had to cook something. The festival season and also for my blog event in mind it was an unanimous decision to prepare something sweet.

Serves 4


Milk (Dudh): 1 litre

Caster Sugar (Guro Chini): 50 gms

Eggs (Dim): 4, yolks taken out

Milk powder (Guro Dudh): 4 tablespoons

Vanilla essence: ½ teaspoon

Dry fruits of choice preferably almonds, cashew and raisins


  • Boil the milk in low flame till it becomes almost half the original volume.
  • Take the egg whites in a bowl and milk powder to it. Beat the egg vigorously so that the milk powder doesn’t form any lumps.
  • Once the egg is properly beaten add vanilla essence to it.
  • With a tablespoon add the beaten egg to the milk and as it forms a lump take it out. Do it repeatedly till the egg is exhausted.
  • If extra milk is left out then simmer and lessen the volume.
  • Add dry fruits to the rabid and pour in the left out milk over it.

Alternately, if you don’t want to work so much then just pour in the beaten egg in the milk and boil till the milk forms a lump.

Chill and serve garnished with dry fruits.

vanilla rabdi

Among all these festivities I share this recipe with Pallavi for her new blog event Yummy Festival Feast- Diwali

Happy Cooking and Happy Eating

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