Rabdi (Rabri) Recipe (Updated)

Rabdi (Rabri) Recipe

Rabdi or Rabri, is a north Indian dessert prepared with simmering full-fat cream milk on a low flame for a long time until it has reached a thick and creamy consistency. The creamy thick milk is then flavored with cardamom, saffron, and people sometimes add rose water and nuts.

Rabri is very delicious and has a creamy texture. It is usually made during festivals or at weddings in India. It can be served hot or chilled. People also call it Rabdi Kheer or Rabdi Sweet.

The actual people have Rabdi, to drizzle chilled on top of hot malpua, gulab jamun, or Jalebi, and trust me, consuming it this way makes it delicious and a mouth-watering dessert. Falooda, a commonly loved dessert in India, is incomplete without Rabri.

The recipe is easy to prepare with just a few ingredients readily available at home, but it consumes plenty of time. I must say; that this recipe needs monitoring and patience, but trust me, the final result (output) is worth the effort. So, today, let us see how to make Rabdi recipe at home.

The Rabdi, is usually prepared in a thick layer bottom and a larger surface (area) pan or a kadai. A thick layer bottom pan or a kadai prevents the milk from burning from the bottom. And a larger surface area pan or kadai will accelerate the evaporation of the milk. 

I would suggest taking full-cream milk or full-fat milk to prepare Cow milk or skimmed milk will not give the desired result. Also, another suggestion, while working in the kitchen, you can keep the milk for boiling on the other gas and do both tasks can be achieved at the same time.

You can prepare Rabri in two ways. The first method involves boiling milk on a very low flame so the layers of cream or malai form on the top of the pan. These layers of cream or malai are collected at regular intervals and set aside on the sides of the pan. This process of collecting cream this way makes this process a tedious and time-consuming task. You have to be very attentive at all times. This version of the recipe is called Lachha Rabri. 

The second option is much quicker, the milk boils on a low or medium flame, and the cream accumulates on the sides of the pan. The cream is then scraped off and added back to the milk. The layers of the cream or malai are less in the second method as compared to the first. The only difference is the technique of collecting the cream. But both are the right ways of doing it, with no compromise with the taste. 

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Rabdi (Rabri) Recipe (Updated)

Rabdi or Rabri, is a north Indian dessert prepared with simmering full-fat cream milk on a low flame for a long time until it has reached a thick and creamy consistency. The creamy thick milk is then flavored with cardamom, saffron, and people sometimes add rose water and nuts.

It is very delicious and has a creamy texture. It is usually made during festivals or at weddings in India. It can be served hot or chilled. The recipe is easy to prepare with just a few ingredients readily available at home, but it consumes plenty of time. I must say; that this recipe needs monitoring and patience, but trust me, the final result (output) is worth the effort.

Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: Indian

Keyword: How to make Rabri, Rabdi, Rabdi Recipe, rabdi sweet, rabri, Rabri Recipe

Servings: 4 servings

Ingredients

• 1 tsp Ghee
• 1 litre Full Cream Milk
• ½ cup Evaporated Milk
• ¼ cup + 2 tbsp Sugar
• ½ tsp Cardamom powder
• Sliced almonds and pistachios garnish

Instructions

• In a thick bottom Kadai or a non-stick pan, grease all sides of the Kadai with 1 tsp ghee. This process will prevent the milk from burning from the bottom of the pan.
• Pour 1 litre of milk and stir it well. Allow the milk to boil on a medium flame.
• After the first boil, Stir the milk well.
• Now reduce the flame to low. Stir occasionally and cook till the milk reduces to half the quantity.
• Occasionally scrape the cream from the sides of the pan and add it to the

  milk.
• Add ½ cup evaporated milk to the reduced milk. Stir it well and cook for a few more minutes.
• Add ¼ cup plus 2 tbsp sugar to the milk.
• Now at this stage, don't leave the milk unattended. Keep stirring and cook till the sugar dissolves completely in the thick milk.
• Add ½ tsp cardamom powder and stir well.
• The consistency of the rabri should be medium thick. Once it cools, it will thicken further. 
• The Rabri is ready. If any cream is stuck on the sides of the pan, scrape it and add it back to the pan.
• Add sliced almonds and pistachios and enjoy with your family and friends.

Notes

1. Use full-fat cream milk for this recipe.
2. At regular intervals, keep stirring the milk and scrape the cream from the sides of the pan.
3. Always reduce the milk on a low flame. You can cook on a high flame but do not leave the pan unattended. Also, the color of the Rabri will be slightly whitish instead of pale yellow.
4. Always better to add sugar at the end. After adding sugar, you have to stir it continuously else the milk may burn from the bottom of the pan.
5. Add saffron or rose water as per your choice.

 

How to make Rabri at Home Step by Step Instructions

1. In a thick bottom Kadai or a non-stick pan, grease all sides of the Kadai with 1 tsp Ghee. This process will prevent the milk from burning from the bottom of the pan.
   
2. Pour 1 litre of milk and stir it well. Allow the milk to boil on a medium flame.
   
3. After the first boil, Stir the milk well.
   
4. Now reduce the flame to low. Stir occasionally and cook till the milk reduces to half the quantity.
   
5. Occasionally scrape the cream from the sides of the pan and add it to the milk.
   
6. Add ½ cup evaporated milk to the reduced milk. Stir it well and cook for a few more minutes.
   
7. Add ¼ cup plus 2 tbsp sugar to the milk.
   
8. Now at this stage, don’t leave the milk unattended. Keep stirring and cook till the sugar dissolves completely in the thick milk.
   
9. Add ½ tsp cardamom powder and stir well.
   
10. The consistency of the rabri should be medium thick. Once it cools, it will thicken further. 
    
11. The Rabri is ready. If any cream is stuck on the sides of the pan, scrape it and add it back to the pan.
    
12. Add sliced almonds and pistachios and enjoy with your family and friends.
    

Notes

1. Use full-fat cream milk for this recipe.
2. At regular intervals, keep stirring the milk and scrape the cream from the sides of the pan.
3. Always reduce the milk on a low flame. You can cook on a high flame but do not leave the pan unattended. Also, the color of the Rabri will be slightly whitish instead of pale yellow.
4. Always better to add sugar at the end. After adding sugar, you have to stir it continuously else the milk may burn from the bottom of the pan.
5. Add saffron or rose water as per your choice.

FAQs

Conclusion

In this recipe, we have shared how to make rabri at home with all the tips and tricks. We have also explained the difference between lachha Rabri and the normal rabri and the desserts along which you can eat this delicious, creamy, rich rabri and enjoy. Do try it at home. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.