Rabdi Recipe (Rabri)
Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). Make it the traditional way with my easy recipe.
Servings: 4 people
Ingredients
- 1 liter whole milk (full-fat milk)
- 1 pinch saffron
- 1 tablespoon cornstarch (cornflour)
- 3 tablespoons granulated white sugar
- ¼ teaspoon rose water
Instructions
- Add milk to a broad, heavy-bottomed nonstick pan and bring it to a boil over medium-high heat, stirring frequently using a silicone spatula to prevent scorching at the bottom of the pan.
- Once the milk comes to a boil, lower the heat to medium.
- Add saffron strands to the pan and give it a mix.
- Let the milk simmer undisturbed for 1-2 minutes or until a thin layer of malai (milk fat) forms on the surface.
- Using a spatula, move the layer of malai to the side of the pan or mix it back with the milk.
- Scrape the sides of the pan at regular intervals, then keep adding the solidified milk back to the pan.
- Keep scraping the bottom of the pan at regular intervals to avoid scorching.
- Cook similarly (that is, undisturbed for 1-2 minutes, then mix the fat layer back) until the milk is reduced to more than half (30-35 minutes).
- Now mix cornstarch with 3 tablespoons of water and make a slurry.
- Add the slurry to the pan and cook until the rabdi thickens (4-5 minutes), stirring frequently.
- Add sugar and rose water, and cook for 3-4 minutes.
- Pour the ready rabri into earthen pots for more flavor, or transfer it to a regular serving bowl.
- Garnish with almond and pistachio slivers and dried rose petals. You can soak saffron strands in water for 3-4 hours and pour the saffron-soaked water over the rabdi to make it look even more indulgent. Silver or gold foil can also be used as a garnish.
- Either serve hot or chill in the refrigerator for a few hours before serving.
Video
Notes
My recipe serves 4, but you can easily double or triple it. Keep in mind that cooking time will increase when the recipe is scaled.
Making rabri is a time-consuming process. You cannot fasten it beyond a point. So, making it while you are already in the kitchen doing something else is advisable. 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.
The key tip for making rabri is to find the right balance between leaving the milk alone so the malai layer forms and stirring enough to prevent it from sticking to the bottom and burning.
Do not leave the pan unattended. The milk burns quickly, and your entire effort will be wasted.
Rabdi thickens slightly as it cools. So keep that in mind.
Chill rabdi before eating; it tastes even more delicious this way. If it becomes too thick after refrigerating, add a little chilled milk and adjust the consistency.
Nutrition
Calories: 175kcal | Carbohydrates: 18g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 107mg | Potassium: 330mg | Sugar: 18g | Vitamin A: 405IU | Calcium: 283mg | Iron: 0.1mg
