Apple Rabdi is a luxurious yet easy-to-make sweet dish that combines the richness of traditional rabdi with the natural freshness of apples. The bread helps thicken the milk quickly, making it a time-saving alternative to the slow-reduced version, while condensed milk lends an extra creamy sweetness. Chilled and garnished with slivers of almonds and pistachios, this dessert offers a perfect balance between creamy indulgence and fruity freshness—ideal for festive occasions or a special after-meal treat.
The addition of grated apples just before serving ensures they stay crisp and flavorful, avoiding any oxidation or sogginess.
Prepare the Bread Powder
Trim the sides of the bread slices.
Break into small pieces and grind to a fine powder using a grinder.
Make the Rabdi Base
Heat milk in Triply Saucepan over medium heat until it comes to a boil.
Add the powdered bread and condensed milk. Stir well to avoid lumps.
Simmer for 15–20 minutes, stirring occasionally, until the mixture thickens.
Add cardamom powder and mix well.
Chill the Rabdi
Remove from heat and allow it to cool to room temperature.
Refrigerate for at least 2 hours until well chilled.
Add Apples & Serve
Just before serving, peel and grate the apples using the medium holes of a box grater.
Mix the grated apples into the chilled rabdi.
Garnish with almond and pistachio slivers.
Serve immediately.
Tips and Tricks
Prevent Apple Browning: Grate apples just before mixing to avoid oxidation.
Extra Richness: Replace sugar with more condensed milk if you like a creamier rabdi.
Nut-Free Version: Skip nuts or replace with dried cranberries for a fruity crunch.
Make Ahead: Prepare the rabdi a day in advance and mix in apples right before serving.
Spiced Twist: Add a pinch of saffron while boiling milk for a festive aroma.
Frequently Asked Questions
Yes, but you’ll need to simmer the milk for much longer to thicken naturally.
Consume within 24 hours after adding apples, as they release moisture and lose freshness.
Yes, green apples add a pleasant tartness that balances the sweetness of the rabdi.
