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. Sharing today this rabdi rabri recipe. My mum used to make rabdi very so often at home. Anytime a guest would come for dinner, we would have rabdi as dessert.
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WHAT IS RABDI OR RABRI
Rabdi is sweetened thick milk with layers for cream or malai. It is made by slow heating milk and letting the layers of malai or cream form.
As rabdi has layers of cream or milk, it is also referred sometimes as “Lacchedar Rabdi”. You can flavour rabdi with cadamom powder, saffron, kevda water. Yon can top up rabdi with dry fruits like pistachio and cashews.
How to make Rabdi / rabri
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. Its recipe is very 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.
Method
Take a wide mouth pan or kadai. Add milk to the pan and let it cook on low heat. This will form layers of malai on milk. Keep collecting the malai on side of the pan. Make sure you are constantly stirring the milk. Reduce milk to one fourth by repeating the process. Add sugar, cardamom powder and kewra water to it and mix well. Switch off the heat and add chopped pistachios
Tips for making rabdi
Rabdi making takes time and you can not fasten this process by increasing the heat. Use a wide mouthed pan for making rabdi. To effciently utilise time, I will recommend that you make rabdi when you doing something else in kitchen.
Serving suggestion of rabdi
You can have Rabri as hot or chilled cold. I personally prefer it cold. If you want to try out Rabdi Falooda (an amazing dessert), you need to make Rabdi for that first. You can pair rabdi with gulab jamun and jalebi too.
To make rasmalai, you will need to make rabdi too.
Variations
You can make other variations of rabri by adding fruit puree to the finished rabdi. Some the examples are mango rabdi, strawberry rabdi, fig rabdi, etc.
Let me now give a detailed recipe of how to make delicious Rabdi easily at home.
Recipe Card
Rabri | Rabdi Recipe
Ingredients
- 1.5 Litre Full Fat Milk
- 6 Tablespoon Sugar
- 1/3 Teaspoon Cardamom Powder
- 1 Tablespoon Kewda Water
Instructions
- Take a heavy bottom pan Kadhai and heat on medium heat.
- Add milk to it and let it boil. Once the first boil comes, start collecting the top layer cream(malai) on sides of pan with the help of fork.
- Repeat the above process until milk reduces to 1/4th. Scrape all the malai from sides into the reduced milk in centre.
- Add sugar, cardamom powder and kewra water to it and mix well. Switch off the heat and add chopped pistachios.
- Cool it in fridge and serve cold. Enjoy..
Notes
- You can skip using sugar and can add condensed milk.
- You can adjust the further cooking depending upon the desired consistency.
Nutrition
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.
Lovely recipe…looks so delicious ☺
Thank you Anshu.