Rabri Recipe | Rabdi Recipe | How to make Rabri in Home with step by step pictures and instructions. Rabri is one of the popular sweet recipe from North India made using milk. Milk is simmered till it reduces to 1/3rd of its volume and sugar is added. It is garnished with nuts and cardamom powder. Rabri is used in many sweets like malpua, shahi tukda, rasmalai. You can serve it warm or chilled. Process of making rabri is time consuming but doesn't require much effort like halwa. While doing other works, you can just monitor and scrap the sides.
Rabri seems similar to Basundi but texture is slightly different. Everyone will think rabri and basundi are same. Even I had the same thought until I googled to find out the difference. Rabri is more thicker than basundi and have creamy layer of milk floating because we collect the malai from the top of the milk on the sides and finally scrap the sides whereas in basundi those layers will be integrated with milk because we keep stirring. Make this delicious dessert for festivals or special occasions and everyone will love it. You can make this ahead for parties and it keep well in fridge for 4-5 days.
Do try and let me know your feedback. You can also try the below recipes
How to make Rabri with step by step pictures
Finely chop the nuts and keep it ready
Take Milk in a pan
Allow it to boil and then keep the flame in low
Allow it to form creamy layer on the top and move the creamy layer on the side.
Keep collecting the creamy layer on the sides multiple times till the milk is reduced to 1/3rd of the volume.
Keep stirring after you move the creamy layer so bottom is not burnt. But don't stir often as it will prevent the formation of creamy layer.
Entire process should be done in low flame. It took me around 40 minutes.
Once it reduces scrap the sides and put it back to milk.
Now add sugar and boil for 5 minutes till it is dissolved.
Finally garnish with nuts and cardamom powder and mix.
Rabri is ready
Serve it chill or warm.
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