Rabdi or Rabri

Rabdi or Rabri Recipe – A classic North Indian dessert recipe made with traditional method. This is made with very minimal ingredients but the taste is out of the world.

The main ingredient is Milk (Whole milk or full fat milk) which is thickened slowly on low flame till it is very thick. During the simmering process, the cream layer is formed on top. That is collected by sticking to the sides of the pan. At the end that collected cream is added back to the thickened milk. This adds the long, rich lachha malai (layers of cream) in the rabri. And this is the BEST part of this dessert. Hence it is called lachhedar rabri malai too.

Making rabri at home is little time consuming, but not hard or complicated at all. This traditional method takes around 1.5 hours. There are many other instant methods you may find, but the true texture (lachhedar malai) will be missing in that.

Ingredients-

1) 8 to 10 almonds

2) 8 to 10 pistachios

3) 2 liters full cream milk

4) 200g sugar

5) 30ml gulab jal (rose water)

Method: 

Making rabri or rabdi recipe:

• Take milk in a wide, heavy bottom pan on medium heat. Once it starts boiling lower the heat to medium-low.
• As soon as the cream layer is formed on top, collect with spatula and stick to the side of the pan. Keep collecting and sticking the cream layers till it reaches ⅓ of its original volume. It took me 1 hour and 10 minutes total.
• You have to stir it occasionally to make sure that it is not sticking to the bottom. But do not stir that often or quickly otherwise the cream layer will not form on top rather it will disintegrate into the milk.
• Once the milk is thick and ⅓ of the quantity, add sugar.
• Again cool and keep collecting the cream for 5-7 minutes.
• Then scrap off all the cream from the sides of the pan and gently mix, simmer for 2 minutes.
• Lastly add sliced nuts and turn off the stove.
• Serve it warm or chilled.