Rabri is a traditional Indian dessert which is popular all over the world. It is rich, creamy and super delicious. It is popularly served with Jalebi (another Indian dessert). If you’ve not tried rabri yet, it is worth the making
Ingredients
- 2 cups 500 ml full-fat milk
- ¼ cup 30 grams milk powder
- 10-12 saffron strands
- 15-20 almonds blanched and chopped
- 2 teaspoon 10 ml rose water
- 2-3 tablespoons 25-35 grams granular sugar (as per taste)
Instructions
- In a bowl take 200 ml of the milk. Add the milk powder to it and mix well making sure there are no lumps
- In a pan on medium heat, add the remaining 300 ml milk and boil for 2 mins. Add the milk powder mixture to the boiling milk making sure you stir continuously
- Add the saffron strands to the mixture and continue cooking the mixture on medium heat for 2 to 3 minutes
- Once you notice a layer of cream (malai) form on the top of the milk, move this layer of cream (malai) to the sides of the pan. Continue boiling the milk for 10-12 minutes allowing it to form layers of cream (malai) over the top. Keep moving the cream to the sides of the pan).
- Now, mix all the cream (malai) from the sides of the pan with the milk in the pan. Add the almonds and mix well.
- To this mixture, add rose water and sugar as per taste and cook until all the sugar has melted (takes about 2 to 3 mins)
- Switch off the gas and set aside for 15 mins. Chill the mixture in the refrigerator for 2-3 hours. You will notice that the rabri has turned thicker . Serve and enjoy!!
Recipe Notes
After the rabri has chilled for 2 to 3 hours, if you feel it is too thick, adjust it as per your liking by adding some milk to it
Always store in the fridge. Stays well for 2 to 3 days in the refrigerator
Recipe Video
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Nutrition Information
Serving: 100g | Calories: 106kcal
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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