📝 About This Recipe
Rabri is a quintessential North Indian milk-based delicacy that represents the pinnacle of slow-cooking artistry. By simmering full-fat milk until it reduces to a fraction of its volume, we create a thick, creamy dessert characterized by 'lacchas' or delicate layers of cream skin. Infused with aromatic cardamom, precious saffron strands, and crunchy nuts, this dish is a celebration of patience and pure dairy indulgence.
🥗 Ingredients
The Milk Base
- 2 liters Full-fat Whole Milk (Buffalo milk is preferred for higher fat content)
- 1/4 cup Heavy Cream (Optional, for extra richness)
Sweetener and Aromatics
- 1/4 cup Granulated Sugar (Adjust to taste)
- 1/2 teaspoon Green Cardamom Powder (Freshly ground for best aroma)
- 15-20 pieces Saffron Strands (Soaked in 2 tbsp warm milk)
- 1/2 teaspoon Rose Water (Culinary grade)
Nuts and Garnish
- 1 tablespoon Almonds (Blanched and slivered)
- 1 tablespoon Pistachios (Slivered)
- 1 teaspoon Dried Rose Petals (For decoration)
- 1 sheet Silver Leaf (Chandi ka Vark) (Optional for a royal look)
👨🍳 Instructions
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1
Rinse a heavy-bottomed wide pan (kadai) with a little water before adding the milk; this creates a moisture barrier that prevents the milk from scorching at the bottom.
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2
Pour the 2 liters of full-fat milk into the pan and bring it to a boil over medium-high heat, stirring occasionally to ensure it doesn't stick.
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3
Once the milk reaches a boil, reduce the heat to low-medium. This slow simmer is crucial for developing the characteristic texture.
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4
As the milk simmers, a layer of cream (malai) will form on the surface. Use a spatula to gently push this layer towards the sides of the pan, sticking it to the rim.
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5
Repeat this process every few minutes. Let the cream form, then move it to the sides. This builds up the 'lacchas' or flakes that give Rabri its unique bite.
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6
Stir the center of the milk occasionally to prevent burning, but be careful not to disturb the cream layers building up on the sides.
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7
Continue this process until the milk has reduced to about 1/3 of its original volume (roughly 600-700ml). The milk will appear thick and pale yellow.
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8
Add the soaked saffron milk and the cardamom powder. Stir the center gently to incorporate the colors and flavors.
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9
Add the sugar and stir until completely dissolved. The sugar will thin the milk slightly, so simmer for another 5 minutes.
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10
Now, use your spatula to gently scrape all the cream layers (lacchas) from the sides of the pan back into the thickened milk.
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11
Add half of the slivered almonds and pistachios. Stir in the rose water and turn off the heat immediately.
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12
Allow the Rabri to cool to room temperature. It will thicken significantly as it cools. For the best experience, refrigerate for at least 2 hours before serving.
💡 Chef's Tips
Use a wide, shallow heavy-bottomed pan to increase the surface area for faster cream formation. Always use full-fat milk; skim or low-fat milk will not produce the necessary cream layers. Do not leave the milk unattended for long periods, as it can boil over or burn at the bottom instantly. Adjust the sugar only at the end, as the natural sweetness of the milk intensifies as it reduces. If you prefer a smoother Rabri, you can whisk the reduced milk, but you will lose the traditional 'laccha' texture.
🍽️ Serving Suggestions
Serve chilled in clay pots (purva) for an authentic earthy aroma. Pair warm Rabri with hot, crispy Jalebis for the ultimate Indian dessert experience. Use it as a topping for Shahi Tukda (fried bread pudding) or Malpua (sweet pancakes). Serve alongside Gulab Jamun to balance the syrup's sweetness with creamy texture. Garnish with extra nuts and edible silver leaf for festive occasions.