Rabri

Rabri is a traditional North Indian Sweet made by thickening the full fat milk. This can be served as it is or with malpua, bread, gulab jamun, rasagulla and puri.

Preparation time: 5mins

Cook time: 30mins

Total time: 35mins

Serves: 3

Cuisine: Indian

Type: Sweet

Author:  Nivi Marshal

Ingredients:

Full fat milk – ½ litre

Sugar – 2 tbsp

Cardamom powder – ¼ tsp (optional)

Saffron strands – 4-5 strand (optional)

Almonds – 1 tbsp blanched and chopped

Pistachios - 1 tbsp blanched and chopped

Rabri

How to prepare Rabri:

• In a non-stick pan add the milk and bring to boil. Once boiled reduce the flame and keep stirring occasionally to prevent burning.
• Boil some water and add the almonds and pistachios, remove from flame and rest for sometimes. This will help to peel the skin easily, chop the nuts and keep aside.
• In a small bowl add 2 tbsp of hot milk and add the saffron strands in it.
• Every time whenever the milk forms the cream layer on top move them and stick on the side wall of the pan, also stir the bottom of the pan. Continue this process till the milk reduced to half the quantity.
• Now add the sugar, saffron milk and cardamom powder. Continue to cook till the milk reduces to 1/3th quantity.
• Finally add the chopped nuts and scarp off the cream layers stick on the side wall of the pan. Boil for 2 more mins and remove from flame. Cool down the rabri and serve.