Rabri is a sweet, condensed-milk-based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara.
Rabri is usually eaten at lunch. It is mostly made in north, central and western India. Flour of pearl millet (bajri) is mixed with buttermilk to make a thick sauce which is kept in the sun to ferment.
Preperation time: 2 mins
Cooking time: 1 hr
-4 cups full fat milk
-3 tbsps sugar
-¼ tsp elaichi or cardamom powder
-6 to 8 strands of saffron or kesar
-¼ cup almonds and pistachios
1. Take a heavy bottom pot. Pour milk in it and heat it up.
2. Stick the layer of cream formed over the milk on the sides of the pot.
3. Stir the milk at the bottom to prevent the fats getting scorched.
4. On the other side, while the milk simmers, blanche the nuts and chop chop them.
5. After 30 mins the 4 cup milk will be reduced to 2 cup milk.
6. Now add sugar, cardamom powder and saffron.
7. Scrape the sides with the help of a wooden spoon. Pour some hot milk over the cream so that it softens and comes off quickly.
8. Continue to simmer stirring until the milk reduces to 1/3 of the original quantity.
9. Now finally add nuts and switch off.