Rabdi (रबड़ी) or Rabri is a popular north Indian dessert made out of milk. It does not require a long list of ingredients to make Rabri, but it simply tastes divine and out of this world. I have sweet memories of this sweet, as its one of my favourite sweet. I have grown seeing my mum make rabdi at home numerous times, and this was one popular dessert at our home anytime a guest used to come for a meal.
So the question arises “How to make Rabdi?”
Good thing about preparing Rabdi is that it is an easy recipe, but problem lies in the attention to detail and there is no shortcut. Recipe as I said is simple, which primarily comprises of evaporating milk in a wide mouth pan / kadai and collecting the fat till the milk reduces to one fifth of original quantity.
As rabdi is thickened sweet milk with layers of cream or milk, it is also referred sometimes as “Lacchedar Rabdi”. It can be flavoured with Cadamom powder, Saffron, Kevda Water as well as dry fruits like pistachio and cashews can be added too.
You can have Rabri as hot or chilled cold, I prefer it cold. If you want to try out Rabdi Falooda (an amazing dessert), you need to make Rabdi for that first.
Let me now give a detailed account on how to make Rabri easily at home.
Next time you have a guest coming, impress them by this traditional Rabri. It is a no fail recipe and surely your guests will love it.