What is Rabri?
Rabri = A thickened milk dessert, optionally with chopped nuts. Similar to kheer in texture, but it’s just milk (no rice, sev, etc.). Similar to kulfi in taste profile, but it’s not frozen.
Timmi’s Tips and Tricks
- Kewra water is used to add some rosiness to the mix. If you have that, add a few drops at the very end before pouring into the serving bowls. This will make it taste more professional.
- You could use milk with any fat percentage to make this, but whole milk is recommended for maximum creaminess!
- 4 cups whole milk
- 1/4 cup sugar
- 7-8 threads saffron or a small pinch
- 1/2 tsp elaichi powder cardamom powder
- chopped nuts such as almonds and pistachios, optional
- Add milk to pot and heat on high.
- Once the milk comes to a boil, reduce the heat and keep stirring. If you're able to supervise the milk through the boiling process, increase the heat to cook faster. Otherwise leave the heat on low and continue to cook down the milk. Keep stirring through the boiling process, regardless of heat.
- Once the milk is 1/3 or so in volume, add the saffron, cardamom, and sugar.
- Remove from heat and allow to come to room temp.
- If you do have kewra water (as mentioned in Timmi's Tips and Tricks above), add that in at this point.
- Stir the mixture.
- Optionally add chopped nuts into the mixture.
- Pour mixture into serving bowls.
- Optionally garnish with chopped nuts.
- Cover the bowls and refrigerate for at least 4 hours, preferably overnight.
- Enjoy cool as is or with some hot jalebi!