Rose Rabri is thickened milk with nuts and dry fruits sweetned with sugar and falvour with rose essence. Let us learn to make Rose Rabri Recipe with step by step pictures and video.
Rose rabri recipe with step by step pictures and video.
Rose rabri using my new gas stove range Elgi Ultra 4 burner gas stove, Ultra 4GF Optiflame.I always have a sentiment to start anything new with a sweet and this gas stove is no exception 🙂
We can make a easy rabri version by taking a shortcut of using condensed milk but traditionally rabri is made by simmering milk for a long time,thickening it by collecting the milk solids along with saffron flavour and garnished with nuts.Mittu is fond of rabri and rose flavour is additional bonus for her.
Meet my new Ultra 4GF optiflame gas stove range
As I had 4 burners in my new stove range, by the time the milk was simmered to get thickened my other cooking works got over in parallel, Cool right?!Fast cooking so spent less time in the kitchen and enjoyed my extra me time.
Alternatively , you can use rose syrup too(check my notes for measures & variations)
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📖 Recipe
Rose Rabri Recipe
Ingredients
- 3/4 litre milk
- 1/3 cup sugar
- 8 to 10 strands saffron
- 1/2 tsp raw beets juice
- 1/4 tsp rose essence
- 1 tbsp almonds chopped
- 1 tbsp pista chopped
Instructions
- Boil milk in a heavy bottomed pan, let it simmer until its almost half of the original quantity. Scrap the sides to get the malai and add into the boiling milk, keep doing this until milk is thick.
- This takes at least 20 mins. Keep scraping and collecting the malai into the milk. Then add saffron.
- Add sugar along with it and mix well using a whisk. Simmer for 5 mins then add raw beetroot juice. I wanted to ignore food color so used beets juice for it.
- Mix well. Simmer for another 5 mins until its nicely thick and creamy. Add nuts, rose essence and switch off. It gets thick after cooling so switch it off accordingly.
- Serve Rose Rabri warm or chilled with nuts garnished!
Notes
- Additionally you can add rose petals for garnish.
- You can even skip saffron and 1 tbsp gulkand if you like that flavour.
- I am trying to avoid food color as much as possible so used beets juice for color.
- If you want you can add rose syrup too, in that case skip rose essence and reduce sugar a bit.
How to make Rose Rabri
- Boil milk in a heavy bottomed pan, let it simmer until its almost half of the original quantity.Scrap the sides to get the malai and add into the boiling milk, keep doing this until milk is thick.
- This takes atleast 20 mins.Keep scraping and collecting the malai into the milk.Then add saffron.
- Add sugar along with it and mix well using a whisk.Simmer for 5 mins then add raw beetroot juice.I wanted to ignore food color so used beets juice for it.
- Mix well.Simmer for another 5 mins until its nicely thick and creamy.Add nuts, rose essence and switch off.It gets thick after cooling so switch it off accordingly.
Serve warm or chilled!
Creamy and thick Rose Rabri ready!!
Expert Tips
- Additionally you can add rose petals for garnish.
- You can even skip saffron and 1 tbsp gulkand if you like that flavour.
- I am trying to avoid food color as much as possible so used beets juice for color.
- If you want you can add rose syrup too, in that case skip rose essence and reduce sugar a bit.
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