How To Make Rabri At Home
Rabri is a popular North Indian Sweet made from Milk.Basically Rabri is thickened sweetend milk having layers of Malai or Crem init. It is flavoured with Saforon with addition of dryfruits like almonds and pistachios.
Preprtion of Rabri is easy but it takes a long time because milk is continiously simmered and reduced on low flame till it reaces a semi thick consistency.
Rabri is usually prepared in a deep broad pan (Kadahi) because it helps in evaporation of the milk faster. You can also use a shallow broad pan instead thee pan or Kadahi. Kadahi or Pan has to be thick bottomed or else the milk get scorched or burnt from the base.
Preparing Rabri is eaasy but you have to give more attention while preparing it. There are no shortcut methods to this Rabri recipe. So I do suggest you to prepare this dish when you are working in kitchen or cooking something else too but remember not to get absent minded while making rabri.
Rabri can be served warm or chilled. You can also serve Rabri with Shahi Tukda, Gulab Jamun, Jalebi or Emarti, Mallpua and Falooda. And yes Rabri tastes good with parantha or pooris too.
- Prepration Time – 5 min
- Cook Time – 1 Hrs 40 Min
- Total Time – 1 Hrs 45 Min
- Course – Dessert, Sweets
- Cusine – North Indian
- Servings: 10 to 15
- Author: Deep Sagar
Ingreidents For Rabri
- Full Fat Whole Milk – 1.5 Litres
- Sugar – 18 Full Spoon or 250 gms
- Cardamoms (Choti Elaichi) – 1 Tea Spoon
- Brown Bread – Half Packet without sides
- Saffron Stands (Kesar) – 12-15 Stands
- Rose Water or Kewra Water (Pandanus Extract) – 1 Tea Spoon
- Cashew, Pistachios, Almonds and nuts – 250 gms
Making of Rabri
- Take 1.5 Litres of Full Fat whole Milk in a thick bottomed kadhai or pan & begun to heat the milk on a low to medium flame, till the milk starts to froth or form a layer of cream/malaion top.
- When you will see cream floating on the top, then with the help of Spatula gently move the cream layer and bring it towards the side of the pan and stick it to the pan.
- Keep on simmering the milk like this & collecting the cream layer on the sides of the pan.
- Meanwhile soak almonds and pistachios in warm water for about 30 minutes then remove their peels and slice or chop them and keep aside.
- Do check on the simmering milk in between when soaking as well as slicing the almonds.
- This process of collecting the cream layer has to be done many times. Continious simmering of the milk will bring the cream on the top and you have to bring and stick it to sides. In between also stir the milk gently, so the milk doesnt get burnt from the bottom. If you do too much stirring and if quickly, then you wont get the layers of creaam in Rabri. You can also just scrape the milk solids from the sides but in this case you wont get the layers or cream or malai in the Rabri but bot the version tastes good.
- Once milk reduces to half, then add 18 spoon or 250 gms sugar (You can add sugar as per your taste)
- When sugar get properly mixed with milk then add brown bread pices in it.
- Then add a 12-15 stands of crushed saffron (Kesar) and 1 teaspoon of cardamaom powder (Elaichi).
- After adding the saffron, the colour will change gradually to a yellow colour as the milk keeps on reducing.
- When the milk get reduced and bread and milk form a proper paste of its original quantity, then switch off the flame. It took me about 1 hours 45 minutes on alow flame initially and medium flame towards the later stage.
- The Cream layer will be collected on the sides, scrap off the entire cream layer as well as dried milk solids and to in the thikened milk.
- Stir gently then add slices almonds & pistachios and 1 teaspoon of rose water or kewra water. Stir gently again
- Garnish with some sliced almonds and serve rabri hot or warm or chilled.
Video & Article Source: Deepsagar Srivastava