Rabri Recipe – रबड़ी: Rabri is famous in North India and is made by slowly reducing full-fat milk until it thickens and becomes creamy. People love to enjoy Rabri with jalebi during winter, especially after a meal. In North India, you can also easily find Rabri served as a dessert at winter weddings. This Rabri Recipe is also used to make Shahi Tukda.

This winter, try making this Recipe for one of your family gatherings. I’m sure your family will love it. Share your experience with me in the comment box.

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Rabri

Recipe by Vipasha

0.0 from 0 votes

Course: Pudding, Dessert, SweetCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

250

kcal

Total time

hour

minutes

This North India most famous Rabri made by full cream milk. Can have alone or with other Indian sweets like Malpua, Gulab Jamun, Jalebi etc. Kids love it.

Ingredients

Milk (दूध) – 5 cups (1.25 liter)
Condensed Milk – 1/2 tin (200 gram)
Cardamom (छोटी इलायची) Powder – 1/2 tsp.
Rose Water – 1 tbsp.
Mixed Dry Fruits (सूखे मेवे) – Hand full

Directions

Chop dried fruits (सूखे मेवे). Keep aside.
In a deep heave base pan, add milk (दूध) and bring it to boil.
Simmer the gas and add condensed milk. Mix well.
Now cook it simmer. When cream (मलाई) start forming and float over the milk; with the help of spatula, gently move it towards the side of pan. Do this until milk become thick. Keep stirring milk in-between but let the cream (मलाई) remain on the side of the pan.
Now add cardamom (छोटी इलायची) powder and cook simmer. Keep stirring the whole thick milk with all cream from the side of pan until become like pudding. Make sure not stuck the bottom of pan.
When its become like pudding remove it from flame and add chopped dry fruits with rose water and mix well.
Now, cool it completely and put in a refrigerator for 30 minutes.
Serve this Rabri cool as a dessert or with Malpua, Shahi Tukda, etc.

Notes

Process of collecting cream (मलाई) has been done many times until milk start thickening.
While collecting cream (मलाई) do not stirring too much and quickly, this will not make cream (मलाई). Only see that milk not stuck in the bottom of pan.
Putting this rabdi in refrigerator is not necessary before serve but make sure its completely cool in room temperature to gave full taste.

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