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Rabri recipe, How to make Rabdi or Rabri Recipe

Last Updated: November 20, 2018 By Fareeha 4 Comments

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Rabri recipe or the Rabdi recipe is an Indian dessert that is made by cooking the milk over the low flame and using the cream layer that forms on top of it. Like the Doodh Peda or the Kesar Peda, this recipe doesn’t require too many ingredients to make.

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Rabri recipe garnished with dry nuts in a glass

 

The rabri recipe or rabdi recipe, doesn’t call for many ingredients, it’s just the technique which makes the rabri recipe amazing. The rabri recipe is basically the malai or cream that we get from thickening the milk and flavored with cardamom and saffron. Make the rabri recipe in a broad pan as it will be easy and faster to collect the malai. Use a thick bottomed pan to prevent the milk from burning at the base.

Some recipes call for the use of condensed milk, but I like to make the rabri recipe from the fresh milk as the taste is entirely amazing while made from the scratch. Rabri recipe is one of the favorite Indian sweets along with phirni, sheer khurma and mango burfi in my home.

rabdi recipe garnished with nuts and served in glasses

How to make the rabri recipe or the rabdi recipe

Rabri recipe

Fareeha
Rabri recipe or the rabdi recipe is a delicious Indian dessert that is great to serve at any festivities or celebrations.
5 from 2 votes
Print Recipe Pin Recipe
Cook Time 2 hrs
Course Indian Sweets
Cuisine Indian
Servings 4 people
Calories 220 kcal

Ingredients
  

  • 2 litres of full fat milk
  • 1/2 cup sugar
  • 4-5 cardamom
  • few strands of saffron
  • chopped nuts of your choice to garnish

Instructions
 

  • Heat milk in a wide and broad pan.
  • When it comes to a boil, lower the flame.
  • Allow the top layer (malai/cream) to form and gently collect this malai and stick it to the side of the pan.
  • Keep repeating this process while stirring the milk occasionally to avoid the milk from getting burnt at the bottom.
  • After the milk has thickened considerably, scrap all the malai into the pan.
  • Add the saffron, sugar and cardamom and stir gently
  • Allow the milk to cook on low flame till it becomes thick.
  • Garnish with nuts and serve chilled.

Notes

  • Don’t overdo the stirring as the malai/cream will not form if you keep stirring frequently.
  • Use a wide pan as the milk will evaporate faster and the malai will form quickly.
Keyword indian sweet, rabri recipe

Signing off until next time,

Fareeha.

This recipe was originally published in September 2015. It has been retested and updated with reader feedback. The recipe has been made printable and checkboxes added for following the steps easily.

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Tagged With: desserts originally posted on: September 5, 2015 Last Updated: November 20, 2018 categoriesFiled Under: Desserts, Eid Special

« Mango Coconut Burfi Recipe, How to make mango burfi
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Comments

  1. Razena | Tantalisemytastebuds.com says

    September 5, 2015 at 4:55 pm

    I don’t know if I have ever eaten this but now I definitely want to. It looks very creamy and delicious.

    On my way back from the supermarket I wondered whether you ever make jelebi?

    Reply
    • Fa's Kitchen says

      September 5, 2015 at 6:37 pm

      One of the most delicious Indian Sweets.. U would find this in Bikanerwala.
      And yes I do make jalebi but occasionally.. as I get the jalebis from chatori gali, crisp and fresh.. yumm, so don’t really miss making it at home.. 😉

      Reply
  2. kushi says

    September 7, 2015 at 3:03 am

    It looks super delicious. Beautiful presentation

    Reply
    • Fa's Kitchen says

      September 7, 2015 at 7:48 am

      Thank you Kushi..

      Reply

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