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)

Rose syrup using beets

Rose milk syrup recipe

Rose rabri recipe video

Rose rabri recipe

Author: Sharmilee J

Rose rabri recipe with step by step pictures and video

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 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 with nuts garnished!

Recipe 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 recipe:

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.