A rich North Indian dessert made by slowly reducing milk until thick and creamy, with layers of malai (cream). Flavored with cardamom, saffron, and nuts.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Boil milk in a wide heavy-bottomed pan on medium heat.
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2
As malai (cream layer) forms, push it to the side of the pan with a spatula.
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3
Continue this process repeatedly as milk reduces to 1/3 of original volume.
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4
Add sugar, cardamom, and saffron. Stir gently to incorporate the cream layers.
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5
Garnish with sliced nuts and rose water. Serve chilled with jalebi or malpua.
Did You Know?
Traditional rabri takes 3-4 hours of continuous stirring and milk reduction, making it one of the most labor-intensive Indian desserts.
Chef's Notes
Equipment Tips
- wide heavy pan
- spatula
The Story Behind Rabri
Rabri has been a beloved dessert across North India for centuries, particularly associated with the cities of Varanasi, Mathura, and Lucknow.
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