Rich & Creamy Rabri, Done Two Ways!

Rich & Creamy Rabri, Done Two Ways! - Plattershare - Recipes, food stories and food lovers
Though Rabri is wildly popular across India, it s actually believed to be originated from a city called Varanasi in Uttar-Pradesh. It is a popular Indian dessert, made of sweet thickened milk, that is usually flavored with saffron and dried-fruit like almonds and pistachios. Rabri is best served chilled on its own or as a fantastic accompaniment to other desserts like Jalebis. Today, I am sharing two versions of Rabri- 'Kesar pista Rabri' and the fragrant Strawberry Rabri.
4.30 from 4 votes
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Served As: Desserts
Recipe Cuisine Type: Desserts, Indian, North Indian
Recipe Taste: Sweet
Servings 2


  • 1 ltr Milk full fat
  • 1/4 cup Sugar
  • 1/2 tsp Cardamom Powder
  • 4-5 strands Saffron
  • 6-7 Pistachios chopped
  • 6-7 Almonds chopped
  • 2 tsp Strawberry Puree fresh or store-bought
  • 1-2 drops Strawberry optional, or essence essence
  • 1-2 drops Kewra Water optional


  • Firstly, blanch your pistachios and almonds by soaking them in hot water for around 8-10 minutes. Once blanched, chop and keep aside.
  • Next, in a large non-stick pan, put your milk to heat. Stir occasionally and bring to boil.
  • Once you see a layer of thick cream formed on the top of the milk, stick it to sides of vessel with your spatula. Lower the heat to low and keep stirring your milk occasionally.
  • Repeat the process of the gathering of cream to sides of pan till your milk reduces to about one-third of its initial quantity. This should take about 20-30 minutes.
  • Do not stir your milk continuously or the cream will not gather on the top at all. Stir at regular intervals and keep gathering the cream on the sides of the pan.
  • In a small bowl, take out 2-3 tsp of hot milk from the pan and put your saffron strands in it. Mix and keep aside.
  • To your thick and reduced milk, add your sugar and the cardamom powder.
  • Scrape off the collected milk solids from the sides of the pan and mix into the simmering milk. Stir well.
  • Now, divide the Rabri into two pans. Put each on low flame.
  • To one pan, add your saffron milk and boil for further 2-3 minutes. You can also add a couple drops of Kewra water if you have it handy. Switch off the flame and set to cool. This is your flavorsome Kesar-pista Rabri!
  • To another pan, add your Strawberry puree and strawberry essence. Mix well and boil for further 2-3 minutes. Switch off and set to cool. This is your beautiful and fragrant Strawberry Rabri!
  • Pour the Rabri into separate containers and garnish each with chopped and blanched almonds and pistachios.
  • Refrigerate and serve chilled! Enjoy!
    Rich & Creamy Rabri, Done Two Ways! - Plattershare - Recipes, food stories and food lovers

Recipe Notes

  • You can substitute the Strawberry puree with other fruit purees like Mango puree, Peach puree and Orange puree to try out other Rabri flavors.
  • Making Rabri is a slow and long process. If you want to speed it up a little, mix half teaspoon of cornflour in cold milk and mix to your boiling milk, while stirring it continuously, when you are halfway through the whole process. This will thicken the milk up considerably quicker.

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4.30 from 4 votes

Mallika Chaudhary
Mallika Chaudhary

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