Rabri

Ingredients

• 2 liters full-fat milk
• ½ cup sugar
• ¼ teaspoon cardamom powder
• Few saffron strands
• 2 tablespoons chopped almonds
• 2 tablespoons chopped pistachios
• 1 teaspoon rose water (optional)

Instructions

Step 1: Boil the Milk

Pour the milk into a wide, heavy-bottomed pan and bring it to a gentle boil over medium heat.

Step 2: Simmer Slowly

Reduce the heat and let the milk simmer. As cream forms on the sides of the pan, gently collect it and keep it attached to the sides.

Step 3: Reduce the Milk

Continue simmering and stirring occasionally until the milk reduces to about one-third of its original quantity.

Step 4: Add Flavorings

Add sugar, saffron strands, and cardamom powder. Stir well until the sugar dissolves completely.

Step 5: Mix the Malai Layers

Scrape the collected cream (malai) from the sides of the pan and mix it into the thickened milk.

Step 6: Add Nuts

Add chopped almonds and pistachios. Mix gently.

Step 7: Cool and Serve

Allow the Rabri to cool. Refrigerate for 2–3 hours for the best flavor and texture.

Chef’s Tips

• Use full-fat milk for a rich and creamy Rabri.
• Simmer on low heat for authentic texture.
• Add saffron soaked in warm milk for enhanced color and flavor.
• Chill before serving for the best taste.

Nutrition Information (Approximate Per Serving)

Serving Suggestions

• Serve chilled as a standalone dessert.
• Pair with Jalebi for the classic Rabri-Jalebi combination.
• Enjoy with Malpua during festivals.
• Garnish with extra saffron and nuts before serving.