Name: Delhi's Famous Rabdi Paratha Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 500 ml Milk (whole milk recommended for richer flavor); 1/2 cup Sugar (adjust to your sweetness preference); 1 tsp Cardamom Powder (elaichi; freshly ground for best flavor); 2 cup Whole Wheat Flour (atta, whole); 3/4 - 1 cup Water (add gradually until a soft, pliable dough forms); 1 tbsp Oil (vegetable oil or ghee for kneading); 2 cup Ghee (clarified butter; desi ghee preferred for authentic flavor)

Delhi’s Famous Rabdi Paratha Recipe

Neeru Gupta

UpdatedJuly, 2025

40 minutes

886 reads

4.34 from 3 votes

Indian

About Delhi's Famous Rabdi Paratha Recipe

Indulge in the rich, decadent flavors of Rabdi Paratha, a cherished street food delicacy from Delhi's iconic Paratha Wali Gali. This recipe recreates the magic of this sweet and savory treat, featuring soft, flaky whole wheat parathas filled with a luscious, cardamom-infused rabdi.

Imagine the delightful contrast of the warm, buttery paratha embracing the creamy, subtly sweet rabdi – a truly unforgettable culinary experience. Perfect for a special breakfast, brunch, or even a unique dessert, this Rabdi Paratha is guaranteed to impress.

This recipe is a personal favorite, and I'm thrilled to share the method to bring a taste of Delhi's street food culture to your kitchen. Get ready for a flavor explosion that will leave you craving more!

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Recipe Time & More

Prep30

Cook10

Total40

Calories995 kcal

Serves

Served AsBreakfast Brunch

Recipe TasteSavoury Sweet

Ingredients

For the Rabdi Filling:

▢ 500 ml Milk whole milk recommended for richer flavor
▢ 1/2 cup Sugar adjust to your sweetness preference
▢ 1 tsp Cardamom Powder elaichi; freshly ground for best flavor

For the Paratha Dough:

▢ 2 cup Whole Wheat Flour atta, whole
▢ 3/4 - 1 cup Water add gradually until a soft, pliable dough forms
▢ 1 tbsp Oil vegetable oil or ghee for kneading

For Frying:

▢ 2 cup Ghee clarified butter; desi ghee preferred for authentic flavor

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Instructions

Prepare the Rabdi Filling

In a heavy-bottomed pan, heat the milk over medium heat. Stir continuously until it reduces to half its original volume and thickens significantly, this will take around 20-30 minutes.
Stir in the sugar and cardamom powder. Mix well and continue to cook for another 5 minutes, or until the rabdi reaches your desired consistency. Remove from heat and let cool completely.

Make the Dough

In a large bowl, combine the whole wheat flour and oil. Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let the dough rest for at least 15 minutes.

Assemble and Fry the Parathas

Divide the dough into small balls. Roll each ball into a thin circle (approximately 6 inches in diameter).
Spread a spoonful of the cooled rabdi onto one half of the circle. Fold the other half over the filling to form a half-moon shape. Press the edges firmly to seal.
Heat the ghee in a large skillet or tawa over medium heat.
Carefully place the parathas in the hot ghee and fry, flipping occasionally, until they are golden brown and cooked through, about 2-3 minutes per side.
Remove the parathas from the ghee and drain on paper towels. Serve warm.

Recipe Notes

Expert Tips for Perfect Rabdi Parathas

For extra-flaky parathas, let the dough rest for at least 30 minutes. The longer rest allows gluten development, resulting in a more tender and layered final product.
Don't overcrowd the pan when frying the parathas. This will lower the ghee temperature and result in oily parathas instead of golden-brown and crispy ones.
If your rabdi becomes too thick, you can thin it out with a little warm milk before filling the parathas.
For a richer flavor, add a pinch of saffron strands to the rabdi while it simmers.