Rabdi Recipe | Rabri
Rabdi (Rabri) is a traditional Indian dessert recipe in which milk is simmered on low heat until it reduces to a thick and creamy consistency. It is flavored with saffron, cardamom, and nuts. This rabdi dessert can be served alone or with gulab jamun, jalebi, shahi tukda, malpua, rasgulla, or even poori.
Servings: 2 cups
Calories: 477kcal
Equipment
- Pan or Pot
Ingredients
- 4 tablespoon Sugar
- 3 to 4 Cardamom pods
- 20 Cashews
- 15 to 20 Saffron strands kesar
- 4 cups Milk divided 1 litre
Instructions
How to make rabri?
- Add cardamom and sugar in a mixie jar or blender and blend to smooth powder.4 tablespoon Sugar, 3 to 4 Cardamom pods
- To this, add cashews, saffron, and 4 tablespoon milk and blend it to a smooth paste.20 Cashews, 15 to 20 Saffron strands kesar
- Add the remaining milk and cashew paste and mix well in a pot or pan on a medium flame.4 cups Milk divided
- Simmer and let it reduce to half or one-third for a thicker rabdi. Keep stirring and, scrape the sides, and put it back into the mixture. This will make your rabdi more creamy and thick.
- The total process may take about 30 to 35 minutes. Switch off the flame.
- Serve this warm, garnished with nuts, or let it cool completely and then refrigerate. Serve chilled.
Video
Notes
- Instead of cashews, you can use soaked and peeled almonds, condensed milk, or heavy cream.
- For best results, use whole milk or full-fat milk.
- To avoid burnt flavor, keep stirring and scraping the sides during the process, which will create a creamy layer.
Nutrition
Calories: 477kcal | Carbohydrates: 53g | Protein: 19g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 188mg | Potassium: 865mg | Fiber: 1g | Sugar: 48g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 618mg | Iron: 1mg