Rabri is a traditional Indian dessert made by reducing and thickening milk, typically flavored with cardamom and garnished with nuts. Here’s a detailed recipe for Rabri:
⦁ 1 liter full-fat milk
⦁ 1/2 cup sugar (adjust to taste)
⦁ 1/2 teaspoon cardamom powder
⦁ A pinch of saffron strands (optional)
⦁ 1 tablespoon chopped nuts (almonds, pistachios)
⦁ 1 tablespoon charoli seeds (optional)
⦁ 1/2 teaspoon rose water (optional)
⦁ Prepare the Milk: Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat. Once it comes to a boil, reduce the heat to low and let it simmer. Stir occasionally to prevent the milk from sticking to the bottom.
⦁ Collect the Cream (Malai): As the milk simmers, a layer of cream (malai) will form on top. Gently collect this cream and push it to the sides of the pan. Repeat this process throughout the cooking time.
⦁ Reduce the Milk: Continue simmering the milk on low heat until it reduces to about half its original quantity. This process can take 1 to 1.5 hours. The longer you simmer, the richer and thicker the Rabri will be.
⦁ Add Sugar: Once the milk has thickened, add sugar and continue to simmer. Stir frequently to dissolve the sugar. The sugar addition will make the mixture slightly runny again, but it will thicken as it continues to cook.
⦁ Flavor with Cardamom and Saffron: Add cardamom powder and saffron strands to the Rabri. Stir well to incorporate the flavors. You can crush saffron strands before adding to release more color and flavor.
⦁ Add Nuts and Seeds: Mix in chopped nuts (almonds, pistachios) and charoli seeds. Keep a few for garnishing.
⦁ Finish with Rose Water (Optional): If using, add a few drops of rose water to enhance the aroma. Be cautious not to add too much, as it can overpower the dish.
⦁ Cool and Garnish: Let the Rabri cool to room temperature. It will thicken further as it cools. Garnish with reserved nuts and charoli seeds.
⦁ Serve: Serve Rabri chilled or at room temperature. It can be enjoyed on its own or as a delightful accompaniment to Indian sweets like jalebi or malpua.
Rabri is a labor of love, and the slow cooking process results in a rich and flavorful dessert.
Enjoy this decadent treat as a sweet ending to your meals.