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rabri recipe
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5 from 2 votes

Rabri Recipe | Best Homemade Rabdi Recipe

Rabri or rabdi is a traditional Indian sweet of creamy , sweetened , thick milk flavoured with rose water, saffron , cardamom and garnished with slivered nuts.
Course Dessert
Cuisine Indian, North Indian
Keyword Desserts, Diwali, Holi, Sweets, Vegetarian
Prep Time 5 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 4 people
Calories 204kcal
Author Muktha H S


  • 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.



Calories: 204kcal