Rabri Recipe: Basically, it’s evaporated sweet thick milk that’s been boiled for a long time on a low heat. Rabri sweet is usually served with malpua. Angoor rabdi and mango rabri are two other variations.
Rabri recipe – a step-by-step guide to making rabri the traditional way. Rabri is a popular milk-based North Indian sweet. Rabri is basically thickened sweetened milk with layers of malai or cream in it. It’s flavoured with cardamom, saffron, and dry fruits like almonds and pistachios. In Hindi, this type of rabri is known as Lachha rabri.
The preparation is simple but time-consuming. On a low flame, milk is continuously simmered and reduced until it reaches a semi-thick consistency.While there aren’t many steps involved in making rabri, it can be time consuming and monotonous. In other words, the milk must be boiled until it reduces to half its original volume and becomes thick and creamy. It is also a key ingredient in a variety of dessert recipes such as malpua, rasabali, chhena kheeri, and khira sagara.
Rabri is typically prepared in a kadai because the broad shape of the kadai aids in the faster evaporation of the milk. You could also use a shallow, wide pan instead. The pan or kadai must have a thick bottom or else the milk will scorch or burn from the bottom.
Preparing rabri is simple, but you must pay attention to it. This traditional recipe does not have a shortcut method. So I recommend preparing this recipe while you’re working in the kitchen and cooking something else. But keep in mind not to become distracted while making rabri.
While evaporating the milk, some sweetness is added to rabri milk, but I recommend adding more sugar to match the authentic taste. If you don’t like extra sugar, you can completely avoid it. It is also flavoured with cardamom powder and saffron and topped with dry fruits such as almonds and pistachios for added richness. Furthermore, the same rabri can be used to make the rasmalai dessert recipe.
While the preparation of the rabdi recipe is simple, a few important considerations must be made. To begin, always prepare this recipe in a heavy-bottomed pan or a nonstick pan. Otherwise, the milk and cream may stick to the bottom, leaving you with a burnt odour. Second, keep stirring occasionally while the milk is heating up, but don’t overdo it. Finally, you can add any fruit pulp, such as grape or mango pulp, to the angoor rabdi and mango rabri recipe. Finally, just before turning it off, add the fruit flavour.
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Rabri Recipe Card:
- 1 litre milk (full cream cows / buffalo milk)
- 1/4 cup sugar
- 1/2 tsp cardamom powder
- 2 tbsp saffron milk
- 7 pistachios (chopped)
- 5 almonds (chopped)
- 10 cashews (chopped)
- First, heat thick cow or buffalo milk in a large nonstick skillet.
- Moreover, stir occasionally and bring to a boil.
- Reduce the flame to medium as well. Once a layer of cream has formed over the milk, adhere it to the vessel's sides.
- Bring the milk back to a boil.
- And repeat the cream gathering to the sides of the kadai.
- Repeat the process at least 5 times, or until the milk has been reduced to one-third of its original volume.
- Add sugar after that.
- Add cardamom powder and saffron milk as well.
- Give it a good stir and bring the milk back to a boil.
- Scrape the cream that has accumulated on the sides as well. and give it a good shake
- Moreover, boil for one minute.
- Transfer to a bowl and allow to cool to room temperature.
- Serve garnished with chopped dry fruits or use to make rasmalai.
- Finally, serve chilled or hot rabdi / rabri.
- First, adjust the sugar to your preference.
- Add a generous amount of dry fruits to make the rabdi more rich and flavorful.
- Also, never use a thin pan to make rabdi because the milk has a high risk of burning.
- Finally, when making rabdi / rabri, do not overstir the milk because the cream will not form.
What is the composition of rabdi?
Rabri is a popular milk-based North Indian sweet. Rabri is basically thickened sweetened milk with layers of malai or cream in it. It’s flavoured with cardamom, saffron, and dry fruits like almonds and pistachios.
Is rabri beneficial to one’s health?
Rabri’s main ingredient, milk, has numerous health benefits. Many of which are well-known to everyone. It contains calcium, which is essential for strong bones and teeth. It is high in essential minerals and vitamins, including vitamin A, which is critical for immune system health.
Is Khoya and Rabri the same person?
Rabri or Rabdi is the stage just before boiled milk solidifies to form Khoya or Mawa, the semi-solid state of milk. It is sweetened with sugar and then Rabdi is ready.
What is Rabri’s name in English?
Rabri (IAST: Raba) is an Indian subcontinent sweet, condensed-milk-based dish made by boiling milk on low heat for a long time until it becomes dense and changes colour to off-white or pale yellow. To give it flavour, jaggery, spices, and nuts are added.
Is Rabri healthy for the stomach?
Rabri 20mg Tablet is a prescription medication used to treat stomach and intestinal ulcers (gastric and duodenal ulcers), reflux esophagitis, and gastroesophageal reflux disease (GERD). It works by decreasing the amount of acid produced by your stomach, thereby relieving your symptoms.
What exactly does the term malai mean?
Malai (Hindi: ) is a type of clotted cream that originated in the Indian subcontinent and is commonly used in Indian subcontinent cuisine, particularly in Indian subcontinent sweets. Similarly, malai is made by boiling and cooling cow’s milk with a milk fat content ranging from 3 to 5 percent.
What is the flavour of malai?
It’s difficult to put into words how rich, creamy, and sweet ras malai tastes on the palate. This dessert is so light and spongy, spiced with cardamon and aromatic saffron, that I am sure you won’t be able to stop at just one Rasmalai.
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