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    Home » Recipes » Sweets

    Rabri recipe, how to make rabri | Indian dessert

    October 16, 2016 by Raks Anand 5 Comments / Jump to Recipe

    Rabri is a milk based dessert served as main or along with other  indian sweets. Just 3 main ingredients – milk, sugar and nuts.

    rabri
    Rabri

    You can add flavour with cardamom, but as we keep boiling milk and reduce it, it turns slightly cream in colour and smells sweet.

    I have not tried rabri anywhere outside. Had first time when I made it for rasmalai.

    Made it with saffron, cardamom and all those things, but just with sugar, milk and nuts, it turns out great.

    A rich dessert and can be served warm or cold. I like  it always cold, but certain other sweets like Jalebi, malpua and gulab jamun goes well with warm rabri. With Diwali nearing, I am sure this will be useful for many.

    Stepwise photos

    1. Boil milk in a broad vessel. Add sugar to it and put the flame to medium or low. Keep boiling and scrap the sides and mix in the malai layer that forms on the top.
    1-add-sugar

    2. Repeat this for every 2 minutes, In between add soaked, peeled and chopped pistachios.

    2-add-pista

    3. Continue heating and repeat the same until the milk reduces and thickens. The colour of the milk will turn cream colour. As it cools down, the rabri will thicken, so switch off accordingly. Keep aside.

    3-ready

    Serve chillied as such or warm with gulab jamun, jalebi, malpua.

    rabri recipe | Rabdi
    Rabri or Rabdi
    rabri
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    Rabri recipe

    Rabri is a milk based dessert served as main or along with other  indian sweets. Just 3 main ingredients – milk, sugar and nuts.
    Course Dessert
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings 6 people
    Cup measurements

    Ingredients

    • 4 cups Milk
    • 8 Pistachios
    • 3 Sugar
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    Instructions

    • Boil milk in a broad vessel.
    • Add sugar to it and put the flame to medium or low.
    • Keep boiling and scrap the sides and mix in the malai layer that forms on the top.
    • Repeat this for every 2 minutes, In between add soaked, peeled and chopped pistachios.
    • Continue heating and repeat the same until the milk reduces and thickens.
    • The colour of the milk will turn cream colour.
    • As it cools down, the rabri will thicken, so switch off accordingly. Keep aside.

    Video

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    More Sweets

    • Pasta payasam recipe | Pasta payasam with jaggery
    • Jackfruit appam recipe | Jackfruit sweet paniyaram
    • Jackfruit payasam recipe | Palapazham payasam
    • Moong dal modak recipe | Pasi paruppu pooranam recipe

    Reader Interactions

    Comments

    1. vanitha siva

      October 19, 2016 at 5:47 am

      Very very tasty pa

      Reply
    2. Sudha Sreedhar

      February 07, 2017 at 1:24 pm

      Simple yet rich sweet. Will prepare shortly....

      Reply
    3. Sudha Sreedhar

      February 07, 2017 at 1:24 pm

      Simple yet rich sweet. Will prepare shortly....

      Reply
    4. Gokila Chandran

      March 11, 2017 at 1:48 pm

      looks very yummy..!! Can u please suggest me how much amount of milk should i use if i intend to add condensed milk..?

      Reply
    5. Raks anand

      March 11, 2017 at 2:00 pm

      U can try 2 cups milk and a tin of condensed milk. No need to add sugar.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

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