Rabri is sweet thickened milk with layers of cream or malai. Rabri or Rabdi is usually topped up with nuts, flavored with rose essence, cardamom powder and saffron. Rabri is made by simmering milk until it is reduced and thick, and layers of malai form which is later mix back into the milk. This makes the texture very unique, thick but still smooth, full of cream and flavor.
Rabri or Rabdi is one of the most rich and creamy Indian dessert that people love to have on special days. Rabri is usually topped with nuts and served chill, sometimes even with malpua, jalebi or gulab jamun. It is a dessert that feel festive but still very simple, as it is just milk cooked patiently till it turns into this lovely creamy delicious sweet.
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About Rabri
Rabri is a classic North Indian sweet prepared with only few ingredients like milk, sugar, saffron, cardamom powder, rose essence and nuts. The process is to slowly boil milk and keep collecting the cream (malai) forming on top and along the sides. All this is then scraped and mixed into thickened milk, which gives rabri its famous grainy yet soft texture.
The dish has origin in many parts of North India but is popular all over country now. In sweet shops, rabri is often served on its own or as topping to other sweets like Gulab Jamun, Jalebi or Malpua.
Rabri is ivory or light yellow in color with streaks of saffron and nuts as topping, making it look so rich and tempting. The richness comes completely from milk and cream, no extra thickener is needed.
There are also small variations of rabri in different states. Some use cardamom instead of rose water, some add more nuts like cashew, and few add little condensed milk for shortcut version. But the traditional way of making rabri is by slow cooking milk until it naturally thickens. It takes some patience but the taste is worth it.
I usually prepare rabri at home for festivals or family get together. It feels special and everyone enjoy it chill after a meal. Sometimes I even use rabri as topping for shahi tukda or serve it with hot jalebis or malpua, the combination is heavenly, all of us at home love it.
Rabdi Video
Rabri Ingredients
- Milk - I have added full fat milk. This is the main base for rabri and using full cream is recommended for this recipe.
- Saffron - I have added few strands of saffron. It gives a golden hue and royal flavor. Saffron really lifts the taste of the dessert.
- Rose essence - I have used few drops rose essence for aroma. Just 2 drops is enough to give nice fragrance.
- Cardamom powder - Cardamom powders adds more flavor and aroma to this dish.
- Sugar - I have added white sugar after the milk thickens a bit. It blends well and gives right sweetness. You can adjust sugar as per your taste.
- Almonds , Pistachios - I have used almonds along with pistachios. It gives crunch and bite.
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Why This Recipe Works
- This rabri recipe uses very simple ingredients but still tastes so rich and festive.
- Slow cooking brings natural creamy texture without adding any thickener.
- You can flavor it with saffron, rose water or also cardamom.
- This recipe can be enjoyed plain or with sweet like jalebi, malpua or gulab jamun.
- It keeps well in fridge for 2-3 days so you can prepare ahead for function.
How to make Rabri Step by Step
1.Take 1 liter milk in a wide thick bottomed kadai. Let it come to a boil then slowly using a fork take the malai and bring to the sides of the kadai.
2.Keep flame in medium and repeat this process. Stir on and off to avoid burning at the bottom.
3.If you boil for few minutes malai or cream will start forming on top, carefully bring it to the sides of the kadai like this.
4.This is after 1 hour, milk has reduced to ⅓ rd.
5.Now add ¼ cup sugar.
6.Add few strands saffron around 8-10 strands.
7.Give a quick mix.
8.Now scrape the sides and bring the malai from the sides in the boiling milk.
9.Boil for few more minutes or until thick.
10.Add 4 drops rose essence.
11.Add ¼ teaspoon cardamom powder and chopped nuts. I added very little at this stage and reserved the rest for garnish.
12.Give a quick mix and switch off.
Refrigerate for 1 hour minimum in fridge and serve chilled!
Expert Tips
- Milk type - I always use full cream milk. It makes rabri creamy and reduces faster. If you use toned milk it will take more time.
- Simmering - I keep in medium flame and simmer patiently. I have seen that quick boiling never gives the same taste as slow cooking.
- Scraping malai - I usually scrape the sides often and push malai into the milk. This gives texture and layers which makes rabri unique.
- Flavors - I have used saffron, rose and cardamom powder. You can skip cardamom if you don't like the flavor.
- Serving - I prefer chilling rabri before serving. It thickens as it cools and taste more rich when cold.
Serving and Storage
Serve Rabri chill in small cups top with saffron strands and chopped nuts. It also tastes great when pairing with Indian sweet like malpua, jalebi, gulab jamun or shahi tukda. Sometime I even serve along with fruits like mango slice during summer.
Rabri keeps well for about 2-3 days in refrigerator. Store it in clean airtight container. Do not leave it outside long as it may spoil quickly since it is milk based.
FAQS
1.Can I make rabri with toned milk?
Yes you can, but it will take more time to reduce and will not be as creamy as full fat milk.
2.Can I add condensed milk instead of sugar?
Yes you can add, it makes rabri richer and also reduces cooking time. You can slash down cooking time by more than half if you use condensed milk.
3.Why is my rabri not thick?
Maybe you stopped cooking too early. Simmer more time and keep scraping malai until it thickens.
4.Can I serve rabri hot?
Yes you can, but it taste best when chilled. Hot rabri sometimes feels too heavy.
5.Can I freeze rabri?
No I don't recommend freezing. Milk based desserts change texture after thawing, so better to refrigerate and finish in 2-3 days.
If you have any more questions about this Rabri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Rabri Recipe | Rabdi Recipe
Ingredients
- 1 liter milk
- ¼ cup sugar
- 8 to 10 strands saffron
- 4 drops rose essence
- ¼ teaspoon cardamom powder
- 2-3 tablespoon almonds, pistachios
Instructions
- Take 1 liter milk in a wide thick bottomed kadai. Let it come to a boil then slowly using a fork take the malai and bring to the sides of the kadai.
- Keep flame in medium and repeat this process. Stir on and off to avoid burning at the bottom.
- If you boil for few minutes malai or cream will start forming on top, carefully bring it to the sides of the kadai like this.
- This is after 1 hour, milk has reduce to ⅓ rd.
- Now add ¼ cup sugar.
- Add few strands saffron around 5-8 small strands.
- Give a quick mix.
- Now scrape the sides and bring the malai from the sides in the boiling milk.
- Boil for few more minutes or until thick.
- Add ¼ teaspoon cardamom powder and chopped nuts. I added very little at this stage and reserved the rest for garnish.
- Give a quick mix and switch off.
- Refrigerate for 1 hour minimum in fridge and serve chilled!
Video
Notes
- Milk type - I always use full cream milk. It makes rabri creamy and reduces faster. If you use toned milk it will take more time.
- Simmering - I keep in medium flame and simmer patiently. I have seen that quick boiling never gives the same taste as slow cooking.
- Scraping malai - I usually scrape the sides often and push malai into the milk. This gives texture and layers which makes rabri unique.
- Flavors - I have used saffron, rose and cardamom powder. You can skip cardamom if you don't like the flavor.
- Serving - I prefer chilling rabri before serving. It thickens as it cools and taste more rich when cold.
Hmh
Superb!! Jus tried it....taste is similar to basundhi...am I only one feeling so...
Durga Karthik.
I like rabdi like that in the picture only.:-P
Aruna Sivakumar
hi sharmi,
what is the other sweet shown with rabdi? it looks deliciouis too...
Sharmilee J
Its malpua