Rabdi Recipe | Rabri Recipe

Rabri also known as rabdi is a sweet thickened milk which is made by simmering full-fat milk for hours until it reduces and thickens, forming layers of malai. These malai are mixed back into the milk, which is then lightly sweetened and flavored with cardamom, saffron, or rose water. Thick Rabri is paired with classic sweets like jalebi, malpua, gulab jamun, or shahi tukda. 

Rabdi Recipe (Rabri)

Rabdi is my husband’s absolute favorite dessert. If there’s one sweet he always asks me to make, it’s this. I prepare it often just to surprise him, and once it’s ready, I store it in the fridge and serve him a small bowl every day. He lovingly calls it basundi, but it’s actually rabdi and I never correct him because it makes me smile.

For every love anniversary and on his birthday, rabdi is a must in our home. There’s something deeply satisfying about watching him relish it, spoon by spoon, with pure happiness. Moments like these remind me that love is sometimes as simple as slow-cooked milk, patience, and a dessert made from the heart.

About Rabdi (Rabri)

Rabri also known as rabdi is a sweet thickened milk which is made by simmering full-fat milk for hours until it reduces and thickens, forming layers of malai. These malai are mixed back into the milk, which is then lightly sweetened and flavored with cardamom, saffron, or rose water. Thick Rabri is paired with classic sweets like Jalebi, Bread Malpua, gulab jamun, or Shahi Tukda. 

It is one of the most time consuming sweet but definitely worth it. Gallons of milk is cooked until it is reduced to thick and creamy texture with added sugar and condensed milk. Lots of chopped nuts is added to create a wonderful mouth feel.

Flavourings such as cardamom, saffron is added. The end Rabri is thick, creamy and so rich. You can serve Rabri not only with fried bread but also with Malpua, gulab jamun, jalebi. 

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Rasgulla

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Bread Malpua

Shahi Tukda

Jalebi

Ingredients

Milk – use full fat milk for making Rabri which makes the process fast and easy.

Sugar, sweetened condensed milk – some recipe uses only sugar to make rabri but I like to add condensed milk to make the process fast and also achieve creamy texture. 

Flavourings – cardamom and saffron are the flavourings which I used. But you can use kewra or rose water as wel.

Nuts – use a combination of almonds, pistachios, cashews in the Rabri for best taste. 

Step by Step Pictures

1)Start by making Rabri. Take milk in a heavy bottom pan.

2)Bring it to full boil. Mix it well.

3)Boil the milk while scraping the sides of the pan to remove the milk solids formed when boiling milk.

4)Add the milk solids back into the milk and boil longer. 

5)Keep simmering on low heat and scrape the sides as the cream forms. Reduce it to ⅓rd. 

6)Once the milk is reduced. Add in sugar.

7)and condensed milk and boil until the milk starts to thicken even more.

8)It will get thick and creamy faster as soon as you add the sugar and condensed milk. Once it gets creamy and thick. Turn off the heat. 

9)Now add in cardamom, saffron.

10)and chopped nuts and mix well.

11)Rabri will get even thick as it cools. Once the mixture is cool, you can store it in fridge. 

📖 Recipe Card

Rabdi Recipe (Rabri)

Rabri also known as rabdi is a sweet thickened milk which is made by simmering full-fat milk for hours until it reduces and thickens, forming layers of malai. These malai are mixed back into the milk, which is then lightly sweetened and flavored with cardamom, saffron, or rose water. Thick Rabri is paired with classic sweets like jalebi, malpua, gulab jamun, or shahi tukda. 

Prep Time 10 minutes mins

Cook Time 1 hour hr

0 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine North Indian

Servings 8 servings

Calories 291 kcal

Ingredients  

1x2x3x

• 2 litre Full Fat Milk
• ½ cup Sugar
• ½ cup Sweetened Condensed Milk
• ¼ cup Nuts Pistachios, cashews, almonds finely chopped
• ⅓ teaspoon Ground Cardamom
• ⅛ teaspoon Saffron
• ¼ teaspoon Rose Extract

Instructions 

• Take milk in a heavy bottom pan. Bring it to full boil. Mix it well. Boil the milk while scraping the sides of the pan to remove the milk solids formed when boiling milk. Add the milk solids back into the milk and boil longer. Keep simmering on low heat and scrape the sides as the cream forms. Reduce it to ⅓rd.

• Once the milk is reduced. Add in sugar and condensed milk and boil until the milk starts to thicken even more. It will get thick and creamy faster as soon as you add the sugar and condensed milk. Once it gets creamy and thick. Turn off the heat.

• Now add in cardamom, saffron, rose extract, and chopped nuts and mix well. Rabri will get even thick as it cools. Once the mixture is cool, you can store it in fridge.

• Serve warm or cold.

Nutrition

Serving: 1servingsCalories: 291kcalCarbohydrates: 36gProtein: 11gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 37mgSodium: 123mgPotassium: 486mgFiber: 0.4gSugar: 35gVitamin A: 469IUVitamin C: 1mgCalcium: 375mgIron: 0.2mg

Keyword desserts recipe, mughlai recipes, mughlai sweets

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