Rabdi

4.38 from 8 votes

Rabdi Recipe or Rabri Recipe - Its rich, delicate, creamy and extremely delicious. A classic sweetened thickened milk made carefully by simmering milk for long duration. Flavour the rabri with saffron, garnish it with nuts of choice and enjoy chilled

Prep Time5

Cook Time1

Total Time1 5

Course: Dessert

Cuisine: Indian

Servings:

Calories: 172kcal

Author: Farrukh Aziz

Ingredients

1 litre Full Fat Milk
2-3 tbsp Sugar
Few strands of saffron

For Garnish

Slivered almonds and pistachios
Few edible rose petals and saffron strands

Instructions

In a wide heavy bottom pan or kadhai, and bring the milk to a boil
When milk starts boiling, simmer it on low flame.
Layer of malai (cream) will form on the top, with the help of the spatula keep collecting the malai on the sides of the pan
Stir the milk in between to avoid the burning.
Keep simmering the milk and collecting the malai on the sides of the pan.
When the milk reduces to more than half of it original quantity, then add saffron into it.
Keep stirring at intervals to avoid scorching
Now, once the milk reduced to its ⅓ quantity, then add sugar
Scrape all the malai from the sides of the pan and put it back into the rabri.
Let it simmer for another 10 minutes on low flame or until its reduced to ¼ th quantity
Take it off the stove, cool it.
Garnish with rose petals, saffron, slivered almonds and pistachios and silver paper. Refrigerate for few hours before serving

Nutrition