Rabri Recipe | Rabdi Recipe
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.
Servings2
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.
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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