Rabri recipe, how to make rabri | Indian dessert

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

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.

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

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.

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

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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

1x2x3x

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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