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 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: Indian
Keyword: How to make Rabri, Rabdi, Rabdi Recipe, rabdi sweet, rabri, Rabri Recipe
Servings: 4servings
Ingredients
1tspGhee
1litreFull Cream Milk
½cupEvaporated Milk
¼ cup + 2 tbspSugar
½tspCardamom 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
Use full-fat cream milk for this recipe.
At regular intervals, keep stirring the milk and scrape the cream from the sides of the pan.
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.
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.