Rabri

Rabri

Rabri

Veg

Thickened reduced milk — whole milk simmered for hours on a wide pan, repeatedly folded as it reduces into layers of cream, sweetened with sugar and perfumed with cardamom and saffron. Served over malpua or jalebi.

Cuisines

Rajasthani Awadhi Banarasi Delhi

Best for

Dinner Snacks

Recipe

Prep: 10 min Cook: 90 min Total: 100 min 2-3 servings

Ingredients

Milk 1 liter Milk , full-fat
sugar 4 tablespoons Sugar
cardamom 1/4 teaspoon Cardamom , powder
Almond 10-12 pieces Almond , blanched and slivered
Pistachio 10-12 pieces Pistachio , slivered
rose water 1 tablespoon Rose water
Saffron 5-6 strands Saffron , strands

Instructions

  1. 1 Pour the milk into a wide, heavy-bottomed pan and bring it to a boil over medium heat.
  2. 2 Once the milk starts boiling, reduce the heat to low and let it simmer.
  3. 3 As a layer of cream forms on the surface, gently push it towards the sides of the pan with a spatula.
  4. 4 Continue simmering the milk, repeating the process of moving the cream to the sides, until the milk reduces to about one-third of its original volume.
  5. 5 Add sugar and cardamom powder to the reduced milk and stir gently.
  6. 6 Let it simmer for another 5-7 minutes, allowing the sugar to dissolve completely.
  7. 7 Add the slivered almonds and pistachios, reserving a few for garnish.
  8. 8 Stir in the rose water and saffron strands, then remove the pan from heat.
  9. 9 Allow the rabri to cool to room temperature, then refrigerate it for a couple of hours.
  10. 10 Serve chilled, garnished with the reserved almonds and pistachios.

Tips

For a richer flavor, use a combination of milk and condensed milk. Stir gently to maintain the texture of the cream layers.