Rabri Recipe | Rabdi Recipe
Finally, the day has arrived! This will be the first time I will be celebrating Diwali away from home but at the same time, celebrating for the first time with my DH! I know it will be special for us and decided to celebrate the occasion with “Rabdi”.
Rabri (Rābaḍī ) is an Indian, milk based dessert, prepared by reducing milk on low heat for a long time, until it becomes dense. This is the traditional way of preparing the dish, though a lot of people use condensed milk to hasten the process. I decided to take the long route .
4 cups / 1 ltr Whole milk/ Full – fat milk
2.5 tbsp. Sugar (or to taste)
1/8 tsp Cardamom Powder ( or to taste )
1 tbsp. Almonds ( blanched ) Slivered / Chopped
1 tbsp. Pistachios, soaked, skin removed, Slivered/chopped
5-6 Saffron strands (optional)
1. Boil milk in a heavy bottomed, wide- mouthed vessel on medium high heat.
2. Once the milk comes to a boil, reduce the heat to low and simmer. You will now see a thin layer of cream forming on top on the milk. Using a spatula / spoon, drag this top cream layer to the side of the vessel. Make sure not to stir the milk in the process. Be very gentle.
3. Repeat the process of shifting the cream, until milk is reduced to almost half. A new layer will form in about every 2-3 minutes. Keep collecting the cream on the sides.
4. By now, the frequency of the cream/layer formation will increase and the color of the milk would have changed. Add nuts and stir gently without disturbing the layers of cream on the sides. Cook for a few minutes, add the cardamom powder and mix gently. Lastly add sugar.
5. Turn off the heat and with the help of a spoon / fork, scrape the cream from the sides and add it gently to the balance milk. Do not stir too much.
6. Rabri is now ready to be served. Garnish with chopped nuts and saffron strands. You may also add saffron with the cardamom powder for added color. Serve warm or chilled.
1) A heavy – bottomed vessel is a must for this dish as we will be cooking for a long time.
2) Do not stir the milk vigorously. Stir enough, only to make sure it doesn’t stick to the bottom and burn.
3) The cooking time will vary depending on the type of vessel and the quantity of milk. It took me 1 hour 15 minutes for the above mentioned quantity.
4) Rabri can be stored for 2-3 days in the refrigerator.
Love & Light! Happy Diwali 🙂
©Foodbound, 2014-2015. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.