Rabri recipe with video & step by step photos – Rabri also known as rabdi is a traditional North Indian Sweet dish made by condensing full fat milk and sugar until the milk is reduced to 1/3 of the original quantity. During the process of simmering layers of milk cream forms which is added back to the pot thus allowing the milk to reach a thick consistency. It is then optionally flavored with saffron and cardamom powder, garnished with blanched nuts. It is served on its own chilled or with Malpua, gulab jamun, jalebi, falooda and puri.
The process of making rabri is similar to Basundi, however rabri is more thicker and condensed more than it is done for basundi. There are 2 different ways of making rabri, one is just simmering the milk by consistently stirring and the other is to stick up the layers of cream to the sides of the pot. Once the milk is half done, then scrape off the sides and add the cream back to the pot.
I prefer the second method, since the milk fats don’t get scorched at the bottom as the fats are separated and kept aside on the sides of the pot. I made this during Diwali to serve with Malpuas.
Rabri recipe card
Ingredients (1 cup = 240ml )
- 4 cups full fat milk
- 3 tbsps sugar
- ¼ tsp elaichi or cardamom powder
- 6 to 8 strands saffron or kesar (optional)
- 2 to 3 tbsps almonds blanched and chopped or 1/4 cup
- 2 pistachios blanched and chopped or 1/4 cup.
How to make the recipe
- Bring milk to a boil in a heavy bottom pot. Lower the flame to medium to low flame.
- While the milk boils, bring 1 cup of water to a boil and add the nuts. Switch off and rest for sometime. Then peel off the skins and chop them.
- Soak saffron in a small cup with some hot milk.
- After a while, a layer of milk forms on top, gently move that to the sides and stick up. You can also add that back to the milk.
- Stir once to prevent the milk from getting scorched.
- Continue to boil the milk again, sliding the cream to the sides of the pot every time it forms and sticking it up to the side. Stir again once.
- This process of sliding and sticking to the sides should happen every time a layer of cream forms until the milk reduces to half the original quantity. I.e 2 cups in this case.
- Do not forget to stir at the bottom every time you slide the cream.
- When the milk comes down to half, add sugar and then scrape off the layers of cream from the sides of the pot.
- Add it back to the milk and stir often. Boil until the quantity comes up to 1 1/2 cups.
- Add nuts and stir. Cook further for 2 mins.
- Switch off.
- Chill rabri and garnish with nuts just before you serve. It can be served with gulab jamun, malpuas, jalebi.
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
How to make rabdi at home – step by step photos
1. I prefer to make rabri in a greased wide pot. Greasing it helps a bit in preventing the fats from getting scorched at the bottom. A wide pot quickens the process of condensing the milk.
2. When the milk turned hot, I soaked the saffron in little hot milk. You can also add it directly to the pot.
3. When you see a layer of cream being formed, gently stick it to the sides of the pot.
4. Stir the milk at the bottom to prevent the fats getting scorched. This 2 step process of sticking the layers of cream to the sides of the pot and then stirring milk at the bottom should continue to happen till the milk reduces to half the original quantity.
5. While the milk gets simmered, bring 1 to 2 cups of water to a boil. Switch off the stove and add nuts. Leave them in the water for 10 minutes and peel of the skin. Chop the nuts as desired.
6. After simmering the milk for about 30 minutes 4 cups of milk reduced to 2 cups. The timing may vary depending on the kind of utensil used and the stove or the intensity of heat.
7. Add sugar, cardamom powder and saffron.
8. Begin to scrape the sides with the help of a wooden spoon. If the cream has dried up, pour some hot milk over the cream so that it softens and comes off quickly.
9. Continue to simmer stirring until the milk reduces to 1/3 of the original quantity or until it thickens a bit more. At this stage you can also see the color of the milk changes and a nice aroma begins to waft.
10. Add nuts and switch off.
Chill rabri, garnish with nuts and serve. It can be served with malpua, gulab jamun or jalebi.