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
| 1 liter | full-fat milk |
| 4 tablespoons | sugar |
| 1/4 teaspoon | cardamom powder |
| 10-12 pieces | almonds, blanched and slivered |
| 10-12 pieces | pistachios, slivered |
| 1 tablespoon | rose water |
| 5-6 strands | saffron |
Instructions
- 1 Pour the milk into a wide, heavy-bottomed pan and bring it to a boil over medium heat.
- 2 Once the milk starts boiling, reduce the heat to low and let it simmer.
- 3 As a layer of cream forms on the surface, gently push it towards the sides of the pan with a spatula.
- 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 Add sugar and cardamom powder to the reduced milk and stir gently.
- 6 Let it simmer for another 5-7 minutes, allowing the sugar to dissolve completely.
- 7 Add the slivered almonds and pistachios, reserving a few for garnish.
- 8 Stir in the rose water and saffron strands, then remove the pan from heat.
- 9 Allow the rabri to cool to room temperature, then refrigerate it for a couple of hours.
- 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.