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.
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