Rabri recipe (rabdi recipe)

Rabri also known Eastern Samoa rabdi is a North Indian traditional sweet dish made with fraught roly-poly Milk, sugar, cardamoms and nuts. It is served As a dessert Oregon along with malpua, gulab jamun, jalebi and puri. Rabri tastes very delicious, chromatic & is full of flavors from the cardamoms and saffron. Devising rabri at interior does take more or less time & needs patience but the end results are worth the effort.

Contents

• What is rabri?
• How is it made?
• What to eat with rabri?
• Cookery
• How to make rabri
• Tips

What is rabri?

Rabri is a dessert made away simmering full fattish milk until it turns thick and layers of cream are guitar-shaped. It is then sweet and flavored with cardamoms, rose wine water &ere; saffron.

The process of making rabri is similar to Basundi, however rabri is more thicker and condensed for longer than it is ruined basundi.

How is IT made?

There are 2 ways of making rabri. The first method acting is to simmer milk until it reduces to 1/3 of the original quantity. During the process of boiling, layers of milk cream claw-shaped on top is moved to the sides of the pot & stuck.

These layers are lastly loosened and added back to the grass which gives a great texture to rabdi. IT is then flavored & garnished with bloodless nuts.

The other method acting of qualification rabri is to only keep simmering the Milk River and keep stirring without sticking the cream to the sides. Depending on the kind of milk, you will start smooth to slimly grainy texture in your rabri.

The outset picture in this office is made succeeding this 2d method. I made a large batch of rabri a few months ago, to serve with malpua. I also poured some to moulds and froze to make kulfi.

You john also make rabri in a much simpler way by right adding some nut pulverization, thandai masala powder, almond paste, condensed milk or evening powdered milk. These are less common ways but these methods trim back the preparation clip a lot & rabri made this way tastes delicious too.

Sometimes I get in following the short cut method acting with cracked. I have shown this method in my shahi tukda post.

What to deplete with rabri?

Rabri can personify eaten connected its own as a chilled sweet with wads of insane fancy all over it. It is likewise served with jalebi, gulab jamun, malpua & even with puri.

Preparation

1. Gargle or filth a wide heavy bottom pot. Pour milk & bring information technology to a churn on a medium flame up. Greasing helps to foreclose the milk fats being destroyed at the bottomland of the pot. A wide whole lot quickens the work of condensing the Milk.

2. While the Milk heats up, bring down 1 to 2 cups of water to a boil. Switch dispatch the stove and add nuts. Leave them in the water for 10 minutes.

3. Later rinse off them and peel off the pare. Chop them to craved sizes.

4. When the milk turns hot, transfer 2 to 3 tbsps hot milk to a small bowl. Bestow saffron to information technology and soak . You can also ADHD it directly to the pot of milk later.

How to make rabri

5. Keep checking the Milk River. Every time a bed of cream forms, gently move it towards the sides of the pot.

6. Stick it to the sides of the pot.

7. Stir the milk at the bottom to foreclose the fats getting scorched. This 2 step process of protrusive the layers of cream to the sides of the pot so stirring milk at the bottom should persist in till the Milk River reduces to half the original quantity.

8. After boiling the milk for about 30 minutes, 6 cups of Milk River shrivelled to 3 cups. The timing whitethorn vary depending happening the kinda utensil used and the range or the vividness of heat.

9. Add sugar. You fundament ADHD as small-scale or more atomic number 3 you want.

10. Then add saffron crocus soaked milk, cardamom powderise & rose water (optional).

11. Set out to scrape the sides with the help of a wooden snog. If the cream has dried up, pour some hot Milk River (from the pot) over the emollient so IT softens and comes off quickly.

12. Go along to simmer stirring until the Milk River reduces to 1/3 of the original quantity or until it thickens a trifle more. At this stage you can besides see the colouring of the milk changes and a nice aroma begins to waft.

13. Tally nuts and turn murder the heat.

14. Chill rabri & then garnish with nuts. Process with malpua, gulab jamun or jalebi.

We personally love to rest rabri in clay pots for a a couple of hours for that unique flavor.

More sweets recipes,
Gulab jamun
Kalakand
kaju katli
Rasgulla
Rasmalai
Gajar Ka halwa

Tips

1. Buffalo Milk is best for making rabri as they are high in fat and thick layers of milk are formed easily. If you live in a place where it is non getable, you can use cow milk just like the way I did it.

2. Avoid using cast smoothing iron pots to make rabdi as there is a high chance of the milk acquiring scorched at the bottom. A heavy bottom steel can works well.

3. Subsequently making this for several years, I have base a wide steel pot to be the best. If you have a blade insistency pan, you can use that as well (without the eyelid).

4. If you want to make rabri with layers, and then avoid not-stick pot as the layers won't bind the sides.

5. Follow the second method acting to throw rabri without layers of skim off. For the ingredients use the same Eastern Samoa mentioned in the recipe.

• ▢ 1½ liter total fat milk (6 cups)
• ▢ 4 to 5 tablespoons sugar (adjust to taste)
• ▢ ½ teaspoon cardamom powderize
• ▢ 10 strands saffron (kesar) (optional)
• ▢ 1 teaspoon rose H2O (or kewra body of water) (optional)
• ▢ 10 almonds
• ▢ 15 to 20 pistachios

• ▢

  Grease or rinse a heavy bottom sight and pour Milk thereto.

• ▢

  Bring it to a boil then concentrate the flame to low. Let the milk simmer until IT reduces more or less to one-half the original quantity (to 3 cups).

• ▢

  Spell the milk simmers, bring 1 cup piss to a boil in a small pot. Add almonds and pistachios.

• ▢

  Turn off the wake and pillow the around the bend until the clamber loosens (for about 10 to 15 mins). Drainpipe them and peel the skin. Chop them exquisitely and keep aside.

• ▢

  Transfer 2 to 3 tablespoons of good Milk from the pot to a small bowl. Add saffron crocus strands and give them to soak.

• ▢

  If you do not want to have layers of drub in your rabdi, you tin can skip this step. After stewing the milk awhile, a layer of cream forms on top of the boiling milk. Mildly move that to the sides of the pot and hold up. (check the tread-past-step pictures preceding or video)

• ▢

  Next stir once to foreclose the Milk River from getting adust at the bottom.

• ▢

  Continue to simmer the milk, slide the layer of cream to the sides of the batch every time it forms and echo sticking it up to the side. Stir again once. This process of sliding and sticking to the sides should happen every meter a bed of cream forms until the Milk reduces to half the original quantity. I.e 3 cups in this case.

• ▢

  Set not forget to stir at the bottom every time you slide the cream.

• ▢

  When the Milk reduces to half, add sugar then scrape off the layers of cream from the sides of the pot. If the milk cream has dried ascending, pour some hot milk (from the pot) concluded the sides. This will soften it and loosen. Add it back to the milk.

• ▢

  Simmer until the quantity reduces to 2 cups. Add nuts, saffron milk, cardamom powder & rose water. Turn off the heat.

• ▢

  Chill rabri and garnish with nuts just before service of process. IT can be served with gulab jamun, malpuas & jalebi.

• You can bring milk to a furuncle on a medium to medium high flame. But once IT turns hot, ensure the milk boils at low-pitched flame until the last tone.
• If you do not want layers in your rabdi, then you may vamoose sticking the cream to the sides of the pot.
• Use a heavy bottom pot and avoid cast iron pots as milk will scorch same fast.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results fall out my detailed step-by-step photo instructions and tips above the recipe card.

Nutrition Facts

Rabri formula

Amount Per Serving

Calories 319 Calories from Fat 135

% Daily Value*

Fat 15g 23%

Saturated Fat 7g 44%

Cholesterol 38mg 13%

Sodium 165mg 7%

Potassium 594mg 17%

Carbohydrates 33g 11%

Fiber 1g 4%

Sugar 31g 34%

Protein 13g 26%

Vitamin A 636IU 13%

Vitamin C 2mg 2%

Atomic number 20 437mg 44%

Iron 1mg 6%

* Pct Unit of time Values are settled happening a 2000 nutritionist's calorie diet.

© Swasthi's Recipes

Rabri recipe originally published in 2022 Celestial latitude. Republished in 2022 October.

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