Rabdi recipe| Rabri recipe at home with step by step photos and video. Rabri | Rabdi is a traditional Indian dessert made with full fat whole milk flavoured with rose water and cardamom powder and garnished with nuts.
About this recipe
Basically rabri is dense creamy layered sweetened milk . Made by boiling milk on low heat for a long time when milk reduces and thickens , its finally flavored with powdered cardamoms saffron, rose water and slivered almonds and pistachios.
The preparation of rabdi is easy but its time consuming. Milk is continuously boiled and simmered until it becomes dense and changes its colour to off-white or pale yellow with lots of cream. Later sugar, spices, and nuts are added to give its flavor , chilled and served as dessert.
Checkout Rabri video !
There are 2 version of rabri , one is Lachha rabri and other one is plain rabri. In Lachha rabri , there will be layers of cream in the dessert and in plain rabri , you can seed chunks of cream in it .
Both version tastes amazingly good.
In lachha rabri , layers of cream is collected and finally added back to condensed milk. Whereas in plain rabri , all cream is scraped from the edges and dropped back into boiling milk , it desired consistency is reached.
Rabri is usually prepared in broad shape kadai or shallow pan , which makes evaporation of the milk faster. As I didn't had broad shaped kadai , I used my sauce pan to make rabri.
The pan or kadai has to be thick bottomed or else the milk gets scorched or burnt from the base. To avoid milk getting scorched from the base, I add ½ teaspoon of ghe/clarified butter prior to boiling milk.
As ghee greased pan prevents milk from scorching from base. Take care to stir milk from bottom for every 8-10 minutes to prevent scorching of milk from base.
Difference between Rabdi and Basundi?
Both rabri and basundi are made by reducing the milk. The only difference is in the consistency of these desserts.
Basundi is slightly thinner whereas rabdi has thicker consistency with chunks of cream / malai in it.
You can eat rabdi as such but it pairs fabulously with Gulab Jamun, Shahi Tukda, Jalebi or Malpua.
Tips and Variations :
- Making Rabri is a time consuming process. Hence it’s advisable to make it while you are already in the kitchen doing something else. Just once in every 8-10 minutes , stir milk and allow to thicken.
- You can easily double or reduce the measurements in recipe as per your requirements.
- Rabdi freezes well, You can make a big batch and freeze. Use whenever you want to pair it with something or eat on its own.
- You can make variations of rabdi like Sitafal Rabdi, Mango Rabdi , Anjeer Rabdi etc by adding fruits purees to the finished rabdi.
Step by step directions
Take a saucepan or kadai, add ½ teaspoon of ghee and swirl so that ghee /clarified butter coats saucepan. This avoids scorching of milk from bottom.
Add 1litre of full fat whole milk boil the milk, when milk starts to froth and rises on stop. Regulate the flame to low.
Take 2 tablespoon of boiled milk and soak 12-15 strands of saffron in it, set aside.
Now continue to boil milk on low flame, stirring milk for every 6-8 minutes from bottom.
Milk froths often and forms a layer of cream on top.
Scrape the edges of saucepan/ kadai and add cream back to boiling milk.
Around 1 to 1.5 hours, milk reduces to ⅓ quantity.
Add sugar, saffron soaked in milk, rose water and cardamom powder.
Cook for another 2-3 minutes.
Garnish with almond , pistachio slivers and dry rose petals.
Pour the rabri in earthen pots for more flavours.
Chill in refrigerator for a few hours before serving.
Rabri Recipe | Best Homemade Rabdi Recipe
- ½ teaspoon ghee / clarified butter
- 1 litre full fat whole milk
- 2.5 to 3 tablespoon sugar or add as required
- 12 to 15 saffron strands
- ½ teaspoon cardamom powder
- 1 teaspoon rose water or kewra water or 1-2 drops of rose essence
- 2 tablespoon almonds slivered
- 2 tablespoon pistachios slivered
- 1 tablespoon dry rose petals
- Take a saucepan or kadai, add ½ teaspoon of ghee and swirl so that ghee /clarified butter coats saucepan. This is done to avoid scorching of milk from bottom.
- Add 1litre of full fat whole milk boil the milk, when milk starts to froth and rises on stop. Regulate the flame to low.
- Take 2 tablespoon of boiled milk and soak 12-15 strands of saffron in it, set aside.
- Now continue to boil milk on low flame, stirring milk for every 6-8 minutes from bottom.
- Milk froths often and forms a layer of cream on top.
- Scrape the edges of saucepan/ kadai and add cream back to boiling milk.
- Around 1 to 1.5 hours, milk reduces to ⅓ quantity.
- Add sugar, saffron soaked in milk, rose water and cardamom powder.
- Cook for another 3-4 minutes.
- Garnish with almond and pistachio slivers.
- Pour the rabri in earthen pots for more flavours.
- Chill in refrigerator for a few hours before serving.
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