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Close up shot of kesar Rabdi or sweetened condensed milk served in earthen pot.
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4.29 from 7 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 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 172kcal
Author: Farrukh Aziz


  • 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


  • 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


Calories: 172kcal | Carbohydrates: 17g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 104mg | Potassium: 322mg | Sugar: 18g | Vitamin A: 395IU | Calcium: 276mg | Iron: 0.1mg