Rabdi Recipe (Rabri)
Rabri also known as rabdi is a sweet thickened milk which is made by simmering full-fat milk for hours until it reduces and thickens, forming layers of malai. These malai are mixed back into the milk, which is then lightly sweetened and flavored with cardamom, saffron, or rose water. Thick Rabri is paired with classic sweets like jalebi, malpua, gulab jamun, or shahi tukda.
Equipment
Cooking pot
Ingredients
- 2 litre Full Fat Milk
- ½ cup Sugar
- ½ cup Sweetened Condensed Milk
- ¼ cup Nuts Pistachios, cashews, almonds finely chopped
- ⅓ teaspoon Ground Cardamom
- ⅛ teaspoon Saffron
- ¼ teaspoon Rose Extract
Instructions
- Take milk in a heavy bottom pan. Bring it to full boil. Mix it well. Boil the milk while scraping the sides of the pan to remove the milk solids formed when boiling milk. Add the milk solids back into the milk and boil longer. Keep simmering on low heat and scrape the sides as the cream forms. Reduce it to ⅓rd.
- Once the milk is reduced. Add in sugar and condensed milk and boil until the milk starts to thicken even more. It will get thick and creamy faster as soon as you add the sugar and condensed milk. Once it gets creamy and thick. Turn off the heat.
- Now add in cardamom, saffron, rose extract, and chopped nuts and mix well. Rabri will get even thick as it cools. Once the mixture is cool, you can store it in fridge.
- Serve warm or cold.
Nutrition
Nutrition Facts
Rabdi Recipe (Rabri)
Serving Size
1 servings
Amount per Serving
Calories
291
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
37
mg
12
%
Sodium
123
mg
5
%
Potassium
486
mg
14
%
Carbohydrates
36
g
12
%
Fiber
0.4
g
2
%
Sugar
35
g
39
%
Protein
11
g
22
%
Vitamin A
469
IU
9
%
Vitamin C
1
mg
1
%
Calcium
375
mg
38
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.