Rabri
Veg
Reduced sweetened thickened milk — whole milk simmered in a wide, heavy pan for hours, the skin that forms on the surface folded back into the milk repeatedly until the volume reduces to one-third and the texture becomes thick, coarsely layered, and creamy. Sweetened with sugar and perfumed with cardamom, rose water, and saffron, garnished with pistachios and almonds. Eaten poured over jalebi (the defining pairing), malpua, or gulab jamun, or served chilled on its own in clay cups at Old Delhi sweet shops.
Cuisines
Rajasthani
Awadhi
Banarasi
Bihari
Mughlai
Delhi
Marwari
Best for
Snacks
Dinner
Recipe
Prep: 10 min
Cook: 90 min
Total: 100 min
2-3 servings
Ingredients
| 1 liter | full-fat milk |
| 1/4 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 10-12 | saffron strands |
| 1 tablespoon | chopped almonds |
| 1 tablespoon | chopped pistachios |
| 1 tablespoon | rose water |
Instructions
- 1 Pour the milk into a wide, heavy-bottomed pan and bring it to a boil over medium heat.
- 2 Reduce the heat to low and simmer the milk, stirring occasionally to prevent it from sticking to the bottom.
- 3 As a layer of cream forms on the surface, gently move it to the side of the pan.
- 4 Continue this process until the milk reduces to about one-third of its original volume.
- 5 Add the sugar, cardamom powder, and saffron strands to the reduced milk and mix well.
- 6 Allow the rabri to simmer for another 5-10 minutes, stirring occasionally.
- 7 Remove the pan from the heat and let the rabri cool to room temperature.
- 8 Once cooled, add the rose water and mix gently.
- 9 Garnish with chopped almonds and pistachios before serving.
Tips
For a richer flavor, use fresh, high-quality milk and let the rabri chill in the refrigerator before serving.