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 favourite 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 litres 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 for a bowl of creamy rabri flavoured 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 Rabri 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 savour 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.
Tips to make best Rabri
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 requirement.
You can eat rabdi as such but it’s pairs fabulously with Gulab Jamun, Shahi Tukda, Imarti, Jalebi or Malpua. You can make a big batch, eat some on it’s 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 freezer safe container and freeze for later use. When ever you are ready to use, either keep it on counter for 2-3 hours or in refrigerator overnight.
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.
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How to make Rabri Step by Step
Take a heavy bottom pan and add milk to it. Bring the milk to a boil.
Soak saffron in 2 tbsp milk.
Lower the heat to medium and keep stirring and scraping the sides of the pan. Cook the milk for 1 to 1.5 hours, till it is reduced to quarter.
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.
Easy Rabdi Recipe
Delicious and easy to make Rabdi will bring back memories of your childhood years. Make this Sweet or dessert this festive season.
- 1 liter Full Fat MIlk
- 1 pinch Saffron
- 2 tbsp Sugar
- 1/4 tsp Rose water
Take a heavy bottom pan and add milk to it.
Bring the milk to a boil.
Soak saffron in 2 tbsp milk and keep aside.
Lower the heat to medium low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
Cook the milk for 1 to 1.5 hours, till it is reduced to quarter.
Add sugar, saffron soaked in milk and rose water and cook for another 3-4 minutes.
Pour the rabri in earthen pots for more flavour or else just transfer in a serving bowl.
Garnish with almond and pistachio slivers.
Either serve hot or chill in refrigerator for a few hours before serving.
Use a heavy bottom pan to make rabri.
Keep stirring the rabdi after every 10-12 minutes while cooking to make sure it doesn't stick to the bottom of the pan.
You can adjust the amount of sugar according to your taste.
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