By Yash Lakhan
April 26, 2024
Rabri is one of the quintessential Indian desserts along with Gulab Jamun, Kaju Katli, Ladoos, and more. It is often enjoyed on its own or served along with other sweets such as Malpua or Jalebi to make the affair even more decadent. This version of the rabri uses shakarkandi or sweet potatoes to lend the dessert a more delectable flavour and creamier texture.
2 medium sweet potatoes 1 liter full-fat milk 1/2 cup sugar 1/4 tsp cardamom powder Pinch of saffron threads Chopped nuts (almonds, pistachios)
Boil the grated sweet potatoes until they are soft. Drain and set aside. In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir occasionally to prevent sticking.
Once the milk starts boiling, reduce the heat to low and simmer, stirring frequently, until it reduces to about half its original quantity (about 30-40 minutes).
Add the boiled sweet potatoes to the reduced milk and mix well. Cook for another 10-15 minutes on low heat, stirring occasionally.
Add sugar, cardamom powder, and saffron threads to the mixture. Stir until the sugar dissolves completely. Continue to cook the rabri mixture until it thickens and the sweet potatoes are well incorporated.
Turn off the heat and let the rabri cool down to room temperature. Refrigerate the rabri for a few hours.
Before serving, garnish with chopped nuts. Enjoy.