All my fellow foodies with a sweet tooth must be already salivating. Well, I don’t blame you at all. After all, can Indian dessert lovers even resist drooling over something so indulgent as rabri? For the unversed, rabri is a North Indian milk-based product made by reducing milk to half and then flavouring it with dry fruits, nuts and aromatics like cardamom and rose water. Although making rabri seems easier as compared to other Indian desserts, but that is only until you start making it yourself. Here, we have some easy tips and tricks to help you make the perfectly fragrant and thick rabri at home.
- Quality of milk
The quality and freshness of milk are major factors in the flavour and texture of rabri. It is always advised to use fresh, good quality and full cream milk while making rabri at home. - Utensil
A big and heavy-bottomed pan is most suitable for making rabri. It speeds the evaporation process and also prevents the milk from overflowing and getting burnt in the bottom. - Careful Stirring
It is important to simmer the milk on low heat. Do not stir the milk when you just begin to see a layer of cream forming on the top. Stirring will break this layer and will affect the texture of rabri. When the layer is fully formed, bring the layer of cream to the side of the pan and stir the milk a few times to prevent it from burning in the bottom. - Cooldown is important
If you are planning to store the rabri and use it later, make sure it has cooled down properly and is at room temperature before storing it in the fridge. - Flavouring
To bring the same flavours to your homemade rabri as the halwai, add a few drops of rose water or kewra water to it.
We hope these tips will help you relish a delicious bowl of rabri at home. Here’s a detailed recipe for you.