Rabri is milk based, delicious Indian dessert made on festivals and special occasions in Indian homes. It is a simple Indian dessert made with milk, cardamom and nuts. Rabri is basically a thick, creamy residue, which is left behind after milk is evaporated.
This easy to make Rabri recipe goes well with almost all sweet delights. In fact, it can be relished just like that. Rabri tastes exceptionally well both hot and cold. This easy dessert recipe uses minimum ingredients.
If you want to enjoy the dish without feeling guilty, then you can prepare this dish by replacing the sugar with sugar-free or stevia or maple syrup.
This easy rabri recipe can be your favourite dessert to prepare for dinner parties at home. Try out this amazing Indian dessert recipe and surprise your family and friends.
Ingredients of Rabri
5 Cups full fat milk
A pinch of saffron (optional)
½ cup sugar
4 – 5 green cardamoms (powdered)
Almonds, blanched and chopped
Pistachios, blanched and chopped
How to Make Rabri
1. Boil the milk in a wide, heavy-based pan. You must take full fat milk for this recipe as it is richer.
2. Add the sugar and cardamom powder and simmer over low heat.
3. Do not stir too often, as a layer of cream should form over it.
4. After the layer is formed, push it away from the sides towards the centre; stir the milk below it gently to avoid scorching. You must keep the flame low and you should stir the milk as the milk has a tendency to stick at the bottom and there are chances of its getting burnt. This not only spoils the taste of this dessert recipe but also makes it look unappetizing with black burnt milk surfacing on top.
5. Repeat the process till one-third of the volume of milk is left. Dissolve saffron in one tablespoon of milk and pour into the rabri. Adjust the sweetness, if required.
6. When done, the colour changes to a beige-cream, and the cream that was pushed aside, collects in layers.
7. Remove from heat. When cool, transfer to a serving bowl.
8. Garnish with chopped nuts and pistachios.
You can enjoy rabri either hot or chilled, as per your preference, with piping hot jalebis or malpuas or with gulab jamun.