Homemade Rabdi

Delicious and fun to make, this easy Rabdi or Rabri will bring back memories of your childhood years. Make this Sweet or dessert just like your favorite rabdiwala this festive season using this step by step recipe in the comfort of your home. Here is how to make Rabri Recipe.

When I think of Rabdi, plenty of childhood memories rewind through my mind.

We used to live in a small town in UP and just outside our house, there was a sweet shop.

At 5’o clock, they used to keep huge karahis outside the shop and liters of milk used to get reduced to delicious Rabri.

The rabri wala used to stand next to the huge vessel and continuously churn it with a huge wooden ladle and scrape the sides of the karahis.

After coming to Bangalore, I haven’t seen such sight anywhere and often, I crave a bowl of creamy milk rabri flavored with saffron and topped with lots of nuts.

So, one such evening,  after feeling all tempted to relish this sweet and recollect all my memories, I went to the kitchen and prepared this Easy Rabdi Recipe.

Making it is certainly a time-consuming process and it requires one to be meticulous as well but the end result is fantastic and totally worth it!

I have also used a secret ingredient which makes Kesar milk Rabri recipe finger-licking.

That secret ingredient is nothing but rose water!

Add just a teaspoon of rose water and your Rabdi Recipe will turn out brilliant.

Garnish Kesar Rabri with your choice of dry-fruits and savor this creamy delight with gratitude and joyfulness.

BTW, you could interest your family with a dessert called Thandai Rabri as well for a change.

For starters, do try this creamy dessert rabdi and re-travel in the streets of your childhood, here’s easy Rabdi recipe:

Difference between Basundi and Rabri?

Both basundi and rabri are made by reducing the milk. The only difference is in the consistency of both these desserts.

While basundi is slightly thinner, rabdi is thicker in consistency.

Basundi is creamier while rabdi has chunks of malai.

Pro Tips by Neha

Making Rabri is a time taking process. You just cannot fasten it.

So it’s advisable to make it while you are already in the kitchen doing something else.

This way, you can keep doing your regular work and the rabdi will keep thickening on the side and it will not be an extra effort for you.

You will just have to stir it after 10-12 minutes and it will be ready once you are done with your other work.

Double or reduce this recipe according to your requirements.

Serving Suggestions

You can eat rabdi as such but it pairs fabulously with Gulab Jamun, Shahi Tukda, Imarti, Jalebi or Malpua.

Storage Suggestion

You can make a big batch, eat some on its own and freeze the remaining and use whenever you want to pair it with something.

Rabdi freeze very well for up 2 months. Just transfer it in a freezer-safe container and freeze for later use.

Whenever you are ready to use, either keep it on the counter for 2-3 hours or in the refrigerator overnight.

Variations

You can make variations of rabdi like Sitafal Rabdi, Anjeer Rabdi, Angoor Rabdi, etc by adding fruits purees to the finished rabdi.

I love Mango Rabri too when mangoes are in season.

You might also like

Basundi

Kulfi

Sheer Khurma

Rice Kheer

Step by Step Recipe

Add sugar, saffron soaked in milk and rose water. Pour the rabri in earthen pots for more flavor or else just transfer in a serving bowl. Garnish with almond and pistachio slivers.