Rabri | Rabdi
Rabdi is a royal Indian dessert prepared with slow cooking milk. The milk thickens as it cooks leaving malai making it rich.
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
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Standard 1 cup measures 240 ml
- 4 cups Full Fat Milk
- ⅓ cup Granulated Sugar
- Saffron generous pinch
- 10 Almonds
- 10 Pistachios
- ½ tsp Cardamom Powder
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.
- Don’t Stir Continuously. If so the Malai Layer will not be formed. Allow the milk to stand for some time and then stir occasionally.
- But make sure the milk is not burned. Using a thick bottomed pan will be a better choice.
- The Final quantity of Rabdi will be ¼ th of the original quantity.
- Serve warm or chilled. And I prefer it chilled.
Serving: 4g | Calories: 204kcal | Carbohydrates: 31.9g | Protein: 11.2g | Fat: 4.8g | Saturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 165mg | Potassium: 28mg | Fiber: 1.2g | Sugar: 29.3g | Calcium: 319mg