Rabdi | Rabri Recipe | How to make Rabri

Rabdi is a royal Indian dessert prepared with slow cooking milk. The milk thickens as it cooks leaving malai making it rich.

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Rabdi is one of the easiest and simplest Indian desserts. It is prepared with few basic ingredients yet tastes delicious. It is even beginner friendly. A Person with minimal cooking knowledge can master the art of cooking a perfect rabdi. It is that simple.

Jump to:

• What is Rabdi
• Ingredients
• How to make Rabdi
• Top Tips
• Serving Suggestion
• Storing Options
• Similar Recipes
• 📖 Recipe

What is Rabdi

Radbri or Rabdi or Rabri is a royal Indian dessert. We prepare it by slow cooking milk. Full cream milk is cooked on a low flame until it is ½ to ⅓ rd of its original quantity.

As we cook we sweeten the reduced milk with sugar. Also, we flavor it with saffron, cardamom powder, and lots of nuts.

I am making the basic version here. However, lately, we try rabdi with lots of flavors bread rabri, aam rabdi ( Mango Rabdi), angur rabdi are quite popular.

Ingredients

How to make Rabdi

In a thick bottomed pan add the full fat milk and bring it to a boil.

Once it comes to a boil simmer the flame. The milk will start forming the Malai/Cream layer.

Scrape the malai with a ladle and keep cooking. Continue collecting the Malai/Cream layer till the milk thickens and is reduced to almost ½ or ⅓rd of its original quantity. Mix well and then add Sugar.

Next, add Cardamom Powder.

Soak saffron in 3 tbsp of lukewarm milk for 30 mins. Now add the saffron along with milk to rabdi.

Simmer for another two minutes. By now the Radbi is all thickened and perfect. Garnish with sliced almonds and pistachios and switch off.

I also garnished some Rose Petals. Tasty Rabdi is now ready.

Top Tips

The most important point to consider while preparing rabdi is the type of vessel to use for cooking. As we know we are going to slow cook until milk is reduced, it is best if you use a thick-bottomed pan.

I usually use my tri-ply pan. It is sturdy and its contents don't get burnt easily.

While preparing rabdi, we need to stir occasionally once every 5 minutes. Otherwise, there is a fair chance of milk getting burnt. Using a heavy-bottomed pan reduces the risk of milk getting burnt.

As we cook scrape down the malai from the edges of the pan, Malai Rabdi makes the dessert rich.

I like to garnish with sliced Almonds and Pistachios. You can also use cashew nuts.

Serving Suggestion

Goes well as a dessert for any occasion. Rabdi is a basic dessert and it goes well with many other desserts.

You can serve rabdi with Jalebi, another crispy fried snack soaked in sugar syrup.

You can serve with Malpua.

Rabdi also goes well with Kufi. In many restaurants, I have tasted this version. A creamy malai kufi is served along with a rich rabdi.

We also serve rabdi with gulab jamun and many more

Storing Options

They taste best when served chilled or warm. You can store them in airtight container for up to 3 days.

You can freeze rabdi for up to a month. Just thaw them at room temperature before use or you can microwave for 1-2 mins and use.

Similar Recipes

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📖 Recipe

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2017. I have updated it with a new Recipe card, Pictures, and video now.