Rich & Creamy Rabri, Done Two Ways!
40 minutes
836 reads
About Rich & Creamy Rabri, Done Two Ways!
Though Rabri is beloved across India, its origins can be traced back to the vibrant city of Varanasi in Uttar Pradesh. This iconic dessert is crafted from sweet, thickened milk, delicately infused with saffron and adorned with an assortment of dried fruits like almonds and pistachios, creating a truly luxurious treat.
Perfect when served chilled, Rabri stands splendidly on its own or as a decadent pairing with other sweets like Jalebis. In this recipe, I’m excited to share two irresistible versions: the classic Kesar Pista Rabri and a fragrant, fruity twist with Strawberry Rabri. Both bring their own unique charm to your dessert table, making them a must-try for any occasion.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
- 1 ltr Milk full fat
- 1/4 cup Sugar
- 1/2 tsp Cardamom Powder elaichi
- 4.5 strands Saffron Strands
- 6.5 Pistachios chopped
- 6.5 Almonds chopped
- 2 tsp Strawberry Puree fresh or store-bought
- 1.5 drops Strawberry optional, or essence essence
- 1.5 drops Kewra Water optional
Instructions
- 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!
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.
Additional Tips
- For an ultra-creamy texture in your classic Rabri, gently scrape down the layers of malai (milk solids) that form on the sides of the pan every 5-7 minutes and fold them back into the simmering milk—this creates authentic, luxurious "lachchas" (layers).
- If making the strawberry version, fold in the strawberry puree only after the Rabri has cooled to room temperature to preserve the fresh fruity flavor and prevent curdling.
- For a festive presentation, serve Rabri in traditional earthenware 'matka' cups and garnish with a few edible rose petals along with the nuts for a fragrant and visually appealing touch.
- To make Rabri ahead, store it in an airtight glass container in the fridge for up to 3 days; just give it a gentle stir before serving, as some separation may occur.
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Recipe Nutrition
Calories: 1969kcalCarbohydrates: 109gProtein: 68gFat: 153gPolyunsaturated Fat: 45.9gMonounsaturated Fat: 91.8gCholesterol: 2mgFiber: 36gSugar: 47g
Mallika Chaudhary
Articles: 5
4 Comments
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This is a fantastic recipe! Thanks for sharing.
This looks so appetizing! Thank you.
Very well explained recipe.
I’m excited to try this recipe!