Rabri Recipe – Rich & Creamy Indian Dessert Using Full Cream Milk
Rabri is a classic North Indian dessert made by slow-cooking full-fat milk until thickened and infused with natural sweetness. It’s rich, creamy, and often served chilled with sweets like jalebi or malpua. A traditional favorite during festivals and special occasions, Rabri captures the essence of old-school Indian cooking.
Ingredients
- 1 litre full cream milk (preferably whole milk)
- 3 to 4 tablespoons sugar (adjust to taste)
- 1/4 teaspoon cardamom powder (optional)
- A few saffron strands (optional)
- 1 tablespoon chopped pistachios or almonds (optional, for garnish)
Instructions
- Pour 1 litre of full cream milk into a heavy-bottomed or non-stick pan.
- Bring the milk to a boil over medium heat, then reduce to low heat.
- Allow the milk to simmer. Stir occasionally, especially the bottom and sides, to prevent burning.
- As a thick cream (malai) forms on top, gently push it to the sides of the pan.
- Continue simmering and collecting the malai on the edges. Repeat this until the milk reduces to 1/4th of its original volume.
- Add sugar and stir until completely dissolved. You may also add cardamom powder and saffron at this stage for extra flavor.
- Scrape down the collected malai from the sides and mix it into the thickened milk.
- Turn off the heat. Let the Rabri cool to room temperature and then refrigerate.
- Garnish with chopped nuts before serving chilled.
Chef’s Tips
- Flavor Boost: Add rose water or kewra essence for a floral note.
- Richer Texture: Use a combination of full cream milk and evaporated milk.
- Saffron Rabri: Soak saffron in warm milk and add it while simmering.
- Nutty Rabri: Add chopped cashews, almonds, and pistachios for crunch.