Rabri: How To Make The Ultimate Condensed Milk Dessert Of India

In India, there is no dearth of desserts that will make you lick the plates clean. We love to have them in any season and anytime we want. Rabri or Rabdi is one of those sweet charms that always make us go weak in our knees. Even if we are fully stuffed, we will always have a little room for this sweet delight. Rabri is a milky concoction of thickened milk, sugar and dry fruits with delicate layers of creamy malai in it. This wholesome treat is a delicious dessert that is a hit across all ages in the subcontinent. Mostly, rabri is served in kulhad which gives an enhanced, rustic flavour to the dessert. Additionally, the dainty earthen pot also helps regulate temperature of the dessert. Rabri can be enjoyed in both the forms, whether piping hot or chilled. Both of the versions have a unique touch to it.  Rabri is also savoured as a topping over hot and crispy jalebis, sugary malpuas, melt-in-mouth shahi tukdas and delightful kulfis. This condensed milk is garnished with a host of aromatic spices like cardamom, saffron and nuts like pistachios and almonds, giving it a rich layer of flavours. You can also make this sweet treat in your home with a fistful of ingredients. We know this might take time to prepare from scratch but believe us the result is worth it. So, here’s the recipe for creamy, luscious rabdi.

Ingredients:

  • 6 cups full cream milk
  • 1 cup sugar
  • 5-6 green cardamoms
  • 12-15 almonds, blanched and shredded
  • 3 tbsp pistachios blanched and shredded
  • 1 tsp rose water (optional)

Preparations:

1. Boil milk in a thick bottom pan over medium heat.

2. Then lower the flame and add sugar with cardamom. Let it boil for a couple of minutes and make sure to stir it.

3. Do not over stir it as we need the layer of cream for rich depth.

4. Then scrape off the cream from the sides of the pan and mix it with the boiling milk. You can take the hot milk from the pan itself and pour it to all sides to fasten the process of scraping the cream.

5. Repeat this process of stirring and scraping till the milk is reduced to one-third of its original quantity.

6. When the colour of the milk changes to slight yellowish, add the almonds, pistachios and rose water.

7. Stir it for a while, then turn off the flame.

Your delightful rabri is ready. Enjoy it hot or chilled, whichever way you like.