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Rabdi recipe | Rabri recipe | How to make Rabdi recipe

Rabdi is a traditional and most popular North Indian sweet dish made by condensing full-fat milk. In simple terms, Rabri is sweetened thick milk having multiple layers of malai which is formed by simmering milk on low flame.

Preparing Rabri is very easy but yes it is time-consuming. During the simmering process, multiple layers of milk cream or malai are formed and are securely moved at the corner of the wok or kadhai. It is done until the milk reaches a semi-thick consistency. It can be flavoured with cardamom powder and also with saffron strands.

There are two ways of making Rabri. First, you can simmer the milk on low flame by continuously stirring it till the milk reduces and becomes semi-thick consistency. Second, simmer the milk without stirring it and sticking up the layers of milk cream or malai on the sides of the kadhai or pan. When the milk reaches 1/3 of its quantity, off the flame and add cardamom powder for flavour. Scrape off the cream layers from the sides and put it in the milk. This is called Lacchha Rabri.

Rabri should be made in kadhai as it makes the milk evaporate faster and also its thick and broad bottom prevents milk from burning from the bottom. You can serve Rabri with other sweets like Gulab jamun, Jalebi or Falooda. Rabdi tastes good warm or chilled.

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If you are looking for more Dessert recipes for fasting, then do check the below recipes: 

• Kalakand
• Gulab Jamun
• Besan ke Ladoo
• Rabdi
• Lauki ka halwa 

Please let me know how this recipe turns out for you in the comments. I love to hear from you.

If you enjoy this hearty recipe, be sure to check out my Blog for more!

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5 from 4 votes

Rabdi recipe

Rabdi is a traditional and most popular North Indian sweet dish made by condensing full-fat milk, sweetened and garnished with chopped dry fruits.

Prep Time2 mins

Active Time1 hr

Total Time1 hr 2 mins

Course: Dessert, Sweets

Cuisine: North Indian

Keyword: milk recipe, Rabri

Yield: 2 people

Calories: 474kcal

Materials

• 1 litre of full-fat milk
• 2 tbsp sugar or as per taste
• 1⁄2 tsp cardamom powder small green cardamom pods
• 2 tbsp chopped dry fruits
• Few saffron strands optional

Instructions

• Place thick bottom wide kadhai or pan on the gas stove and pour full-fat milk in the kadhai.
• Boil the milk on medium flame, till the milk starts to froth or a layer of milk cream or malai appears on the top.
  
• When the cream layer appears on the top, lower the flame and with the help of spatula stick the cream layer on the sides of the pan.
  
• Simmer the milk continuously on low flame and stir it occasionally to prevent burning from the bottom.
  
• Meanwhile, soak the almonds and pistachios in hot water for about 20 to 30 minutes. Then peel off the skin.
  
• Make sure to stir the milk occasionally and to stick the cream layers on the sides of the pan.
  
• Now, chop or slice the soaked almonds and pistachios. Here, I have used almonds without soaking in hot water.
  
• This is the continuous process of simmering the milk on low flame and sticking the cream layer on sides.
  
• Now, when the milk is reduced to its half quantity add sugar in the pan and stir till the sugar melts.
  
• If you are using saffron strands, you can put it in the milk at this time. After adding saffron, the colour will gradually change to yellow as the milk reduces.
  
• When the milk reduces to 1/3rd of its original quantity, turn off the flame and add cardamom powder into the milk.
  
• Leave the milk for a few minutes, and then start scratching the cream layer from the sides and put it in the semi-thick milk in the pan.
  
• Scrape off the entire cream layer from the sides of the pan and add it to the thickened milk in the pan.
  
• Gently mix the creamy layers with the thickened milk and add in chopped dry fruits.
  
• Remove the prepared lacchha Rabri or creamy thickened milk into the serving bowl or glass. Place it in the refrigerator to serve chill Rabri.
  
• Garnish it with a pinch of cardamom powder and decorate it with chopped almonds while serving Rabri warm or chilled.
  

Step by step instructions:

For making Rabdi:

1. Place thick bottom wide kadhai or pan on the gas stove and pour full-fat milk in the kadhai.
2. Boil the milk on medium flame, till the milk starts to froth or a layer of milk cream or malai appears on the top.
3. When the cream layer appears on the top, lower the flame and with the help of spatula stick the cream layer on the sides of the pan.
4. Simmer the milk continuously on low flame and stir it occasionally to prevent burning from the bottom.
5. Meanwhile, soak the almonds and pistachios in hot water for about 20 to 30 minutes. Then peel off the skin.
6. Make sure to stir the milk occasionally and to stick the cream layers on the sides of the pan.
7. Now, chop or slice the soaked almonds and pistachios. Here, I have used almonds without soaking in hot water.

8. This is the continuous process of simmering the milk on low flame and sticking the cream layer on sides. 

9. Now, when the milk is reduced to its half quantity add sugar in the pan and stir till the sugar melts.
10. If you are using saffron strands, you can put it in the milk at this time. After adding saffron, the colour will gradually change to yellow as the milk reduces.
11. When the milk reduces to 1/3rd of its original quantity, turn off the flame and add cardamom powder into the milk.
12. Leave the milk for a few minutes, and then start scratching the cream layer from the sides and put it in the semi-thick milk in the pan.
13. Scrape off the entire cream layer from the sides of the pan and add it to the thickened milk in the pan.
14. Gently mix the creamy layers with the thickened milk and add in chopped dry fruits.
15. At this stage, you can add saffron milk and stir for 2 mins and then serve. Remove the prepared lacchha Rabri or creamy thickened milk into the serving bowl or glass. Place it in the refrigerator to serve chill Rabri. 
16. Garnish it with a pinch of cardamom powder and decorate it with chopped almonds while serving Rabri warm or chilled.

Finally, I would like to share my other Indian sweets recipe like Gulab jamun, lauki ka halwa, besan ke ladoo, Rabdi, Sabudana halwa, etc. Explore our Snacks recipes from my blog. This includes Aloo matar kachori recipe, litti chokha recipe, matar ke chole recipe, nimki recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe. 

In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc. 

Did you try this recipe? 

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #fop.flavoursonplate.

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