Rabri is an Indian dessert which is simple to make. It is a creamy delicacy. You will find it served at many weddings. Rabdi falooda,jalebi rabdi or gulab jamun with rabri is a fantastic combination.
It also forms a basis of sweets like Shahi Tukda and ice creams like Kulfi. You can also use it as a base for mawa based mithai.I reduce milk to make rabdi instead of buying mawa from outside. This can then be used to make kalakand, bhuggal mawa. Learn to make this easy recipe whenever you have full cream milk at home.
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How to make Rabri? (Traditional method)
We boil of milk on low flame and let it go on for few hours in a heavy bottom pan, stirring in between. This method is great especially when you are cooking lunch. Side by side, your sweet dish is ready. Later, we mix dry fruits, saffron once done for a flavorful delight. Just keep stirring to avoid it from getting burnt.
How to make Rabdi ? (Instant version)
You can also make rabri recipe with condensed milk or with milk powder. Some people also make rabdi recipe with khoya.
Equipment
- Saucepan / heavy bottom pan
- Spatula
- Bowl
- Knife + chopping board
Variation
Nowadays, people also add some fruit pulp like mango, rose, custard apple. Originally, it has a pinkish/creamy shade. It has a shade of a light fruity mixture in case of fusion.
Substitution
Some people also add condensed milk to reduce the cook time. However, you cannot control sugar in it when you add the market based condensed milk.
Storage
Store it in refrigerator for 3-4 days. Lasts around 3 months in freezer.
Food safety
Always heat your left overs.
Related links
Rabri recipe |Rabdi recipe
Equipment
- saucepan
- Knife + chopping board
- bowl
- spatula
Ingredients
- 1 litre full fat milk
- 2-3 tablespoon white sugar/castor sugar
- 5-6 saffron strands soak in 2 tablespoon warm milk 2-3 hours prior to cooking(optional)
- 1 tablespoon almonds diced
- 1 tablespoon pistachios diced
- 1 tablespoon cardamom powder
- Pinch of cinnamon powder optional
Instructions
- Boil the milk on high flame.Let it simmer on a low flame.
- Keep on scraping the bottom.
- Add optional flavorings like cardamom/saffron.
- Once it has been reduced to ⅓ of original quantity,add sugar as per taste.
- Add the diced pistachios and almonds
- Turn off the hear,this will thicken as it cools off.
- Serve hot or chilled depending on the weather.
Notes
Do not use non-stick pan for this recipe.
If your pan is not a thick bottom.milk mixture will stick at the bottom and burn.
FAQ
It was created in Mathura and perfected in Benaras.
Please share your inputs..