Rabri Recipe | Rabdi Recipe

Rabri is sweet thickened milk with layers of cream or malai. Rabri or Rabdi is usually topped up with nuts and flavored with rose essence and saffron.

Rabri can be prepared easily at home but little more effort of stirring often to get the rich and creamy dessert.It tastes great as such or even as sides for malpua,jalebi,gulab jamun etc.I made this rabdi to accompany malpua so clicked it for a separate post too.I love chilled rabri, how do you like your rabdi to be? Now lets get on to rabdi recipe.Diwali recipes collection

Check out other rabri based desserts :

• Rasmalai
• Easy Rasmalai
• Bread Rasmalai
• Malpua

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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Rabri Recipe | Rabdi Recipe

Rabri is sweet thickened milk with layers of cream or malai. Rabri or Rabdi is usually topped up with nuts and flavored with rose essence and saffron.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 2 cups milk
• few strands saffron
• 2 drops rose water
• 1 tablespoon pistachios
• 1 tablespoon almonds
• 1/4 cup sugar

Instructions

• Add milk to sauce pan. Boil milk then simmer stirring occasionally.
• Scrap the sides and keep mixing the malai. Add sugar and simmer for few mins, thick malai will start to form. Scrap the sides, the color will change to ivory after simmering with sugar.
• Now add saffron strands and cook for few more mins until its thick and creamy.
• Add pistachios (reserve some for garnish), then add rose essence.
• Finally add chopped almonds, mix well and switch off. The rabri will thicken when it cools down, so switch off accordingly. Chill it for an hour or so.
• Serve Rabri chilled!

Notes

• I used cows milk.
• If you use full fat milk,it will get thicken soon.
• Use thick bottomed pan and keep stirring to avoid burning at the bottom.I used my steel thick bottomed sauce pan.
• You can even add dry fruits of your choice.
• You can even fry the nuts in ghee and add it.

Nutrition Facts

Rabri Recipe | Rabdi Recipe

Amount Per Serving (75 g)

Calories 293 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 29mg10%

Sodium 93mg4%

Potassium 442mg13%

Carbohydrates 38g13%

Fiber 1g4%

Sugar 37g41%

Protein 10g20%

Vitamin A 411IU8%

Vitamin C 0.2mg0%

Calcium 318mg32%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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Rabri Recipe Step by Step

1. Add milk to sauce pan.Boil milk then simmer stirring occasionally.
2. Scrap the sides and keep mixing the malai.Add sugar and simmer for few mins, thick malai will start to form.Scrap the sides,the color will change to ivory after simmering with sugar.
   
3. Now add saffron strands and cook for few more mins until its thick and creamy.
4. Add pistachios(reserve some for garnish),then add rose essence.
   
5. Finally add chopped almonds, mix well and switch off.The rabri will thicken when it cools down, so switch off accordingly.Chill it for an hour or so.

Serve chilled!

Expert Tips

• I used cows milk.
• If you use full fat milk,it will get thicken soon.
• Use thick bottomed pan and keep stirring to avoid burning at the bottom.I used my steel thick bottomed sauce pan.
• You can even add dry fruits of your choice.
• You can even fry the nuts in ghee and add it.