Rabri recipe with authentic taste and texture

rabri

About rabri recipe

Rabri, a traditional sweet dish of North India, is made by thickening milk. This dish is prepared by combining milk, sugar, and a generous amount of dry fruits. Rabri is often enjoyed with Rajasthani sweet dishes like jalebi, ghewar, and malpua, which enhances its taste. Making rabri requires both time and effort, but the experience of its threads melting in your mouth is incredibly satisfying. Though traditionally made by reducing milk, rabri can also be prepared by using milkmaid for a quicker version.

The original taste of rabri comes from thickening the milk. While making rabri may seem easy at first glance, there are certain tips to keep in mind to prepare market-like rabri at home. Always use a non-stick pan or a heavy-bottomed vessel to make rabri. Stir the milk continuously, as the rabri can stick to the bottom of the pan and ruin the flavor if left unattended. It’s also important to use a wide-mouthed vessel, which allows the milk to evaporate properly and makes stirring easier.

Rabri can be made on any special occasion, as long as you have enough time. The seemingly simple rabri can be prepared in different textures and flavors by adding ingredients like rose water, saffron strands, rose petals, dry fruits, and cardamom powder, creating an authentic and pure version.

Along with rabri, there are many other sweet dishes that you can easily prepare at home, such as winter specials like khoraak, gajar ka halwa, moong dal halwa, vrat-special sabudana kheer, seviyan kheer, etc.

Rabri and Imarti is a unique and delightful combination that is enjoyed in many cities across India. Hot, crispy Imarti topped with rabri adorned with dry fruits, like the seven tastes (saat sukh), creates a mouthwatering experience. The desire for the melt-in-your-mouth rabri is never truly satisfied until the kulhad (clay cup) is emptied.

From a health perspective, rabri is considered beneficial as it is a great source of carbohydrates and energy, providing a good amount of fat and sugar for the body. Rabri is often paired with sweets like jalebi, as well as mixed with kulfi, ice cream  offering a unique flavor and texture combination that is absolutely irresistible.

Instant rabri can be easily made using ready-made packets from various brands available in the market. By using these, rabri can be prepared in a very short time. These packets can be purchased both offline and online. However, the unique taste of homemade rabri can only be achieved by investing time and effort. Since rabri is made from milk, it’s best to consume it fresh. It is recommended not to store rabri for more than a day. If you are using a packaged rabri mix powder, it can be stored easily for up to a year.

Rabri can be served either hot or cold, depending on your preference. So, why wait for compliments? Quickly make some rabri and treat your loved ones to this delightful dish.

Subtitle

About rabri recipe

Ingredients

How to make rabri recipe

Tips

 Ingredients

Milk – 2 liters

Sugar – 100 grams

Cardamom powder – 3-4

Dry fruits (pistachios, almonds, cashews) – 50 grams

How to make rabri recipe

To make rabri, first, heat milk in a non-stick pan. Once the milk comes to a boil, reduce the heat to low. Let the milk simmer and thicken. As the milk thickens, cream will form on top, which you should mix back into the milk. Continue cooking until the milk reduces to half its original quantity.

Next, add sugar and cardamom powder, and cook until the sugar is fully dissolved and well incorporated into the milk.

Now, add dry fruits (pistachios, almonds, cashews) and turn off the gas flame.

Your rabri is ready! Serve it hot with freshly made jalebi or malpua for a delicious treat.

Tips

To make rabri, always use full-fat milk for the best taste and consistency.

For making rabri, use a thick-bottomed vessel. In a thin-bottomed vessel, there is a risk of the milk sticking to the bottom and burning, which could spoil the rabri.

If you want to make a fully “khurchan” style rabri, you can stick the cream from the milk to the sides of the vessel.

Don’t rush while making rabri. After the milk comes to a boil, cook it on low heat until it thickens.

If you prefer sweeter dishes, you can adjust the quantity of sugar according to your taste.

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