Instant Rabdi

Ingredients:

Ghee - 1 tsp
Green Cardamom - 1 pod
Milk - 500 ml
Saffron - 6-7 strands
Paneer / Chhena (Homemade) - 1.5 cup
Condensed milk - 1/2 cup
Sogar (optional) - 2 tbsp
Rose essence (optional) - 1/8 tsp

Method:

1. Heat ghee in a pan on medium flame

2. Add crushed cardamom pod once the ghee is slightly hot

3. Turn the flame to low and fry the cardamom for 30 seconds

4. Add milk and bring to a simmer

5. Add saffron in a bowl   

6. Add 2 tbsp of hot milk from the pan in the saffron bowl

7. give it a nice mix and add it to the pan with milk

8. Continue to cook the milk for about 15-20 minutes on low flame or until the milk is reduced to half  

9. Gently stir to incorporate the cream (malai) on the top, back into the milk

10. Repeat this as and when the cream forms

11. Remember to stir and scrape the bottom frequently so the milk doesn't scorch the bottom

12. Once the milk has reduced by almost half, add grated paneer and condensed milk

13. Stir to combine and use a spatula to press the paneer against the walls of the pan

14. Cook this mix on a low heat until the desired thickness has reached

15. Taste sweetness, if required add sugar

16. Turn off the flame, add rose essence, cover and let it cool down to room temperature

17. Transfer to refrigerator and chill for 2-3 hours

18. Serve chilled. 

19. You can accompany it with hot jalebis, Malpua or gulab jamuns