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Rabri or rabdi is a traditional Indian sweet of thickened sweetened milk with layers of cream. It has mixed nuts added to it and can be served on its own or along with other dishes.
This is a thick sweeten dessert made by reducing the milk to almost 1/3rd to the original quantity and garnished with nuts. The sweet has layers of cream mixed and makes a delicious sweet on its own or along with other sweet.
Rabdi is cooked over low heat for a long time until it reduces and becomes a dense and thick condensed milk. It changes colour to off white or pale yellow because of the thickening. For sweetness you can use sugar or jaggery and nuts for flavour. Rabdi is the main ingredients in dishes like rasabali, chhena kheeri, and khira sagara. It is served along with sweets like Jalebi, Shahi Tukda, or Malpua.
This thick milk sweet is served along with out traditional Indian ice cream kulfi as well! A very similar dish to Rabri is Basundi.
Many times all are confused about the difference between Basundi and Rabri. As I had written in my Basundi post, it is a sweeten milk sweet, served slightly thinner than Rabri, mostly hot in the southern states, chilled in northern states. Mostly Basundi doesn’t have malai in it.
So whats Difference between Basundi and Rabri?
Both Basundi and Rabdi are made by reducing the milk. The only difference is in the consistency of both these desserts and the process involved.
While basundi is slightly thinner, rabdi is thicker in consistency.
Basundi is creamier while rabdi has chunks of malai.
I have already shared a version Rajasthani Rabdi Malpua.
This is very much the same except reducing it further and serving it as a more creamy version.
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Storage Suggestion
If you use Rabdi frequently, you can make a large batch and freeze it for later use.
You can freeze up to two months in a freezer safe container and use for later use.
It is always best to store this in individual boxes so that you don’t have to thaw the whole batch.
When you plan to use this, you can keep it on the counter for 2-3 hours or in the refrigerator overnight.
Variations to the basic Rabdi
We can make different fruit based Rabdis as well like the Mango Rabdi, Sitafal Rabdi, Anjeer Rabdi, Angoor Rabdi, etc by adding fruit purees to the finished rabdi.
Serving Suggestions
You can eat rabdi as such but it pairs fabulously with Gulab Jamun, Shahi Tukda, Imarti, Jalebi or Malpua
- 1litre Milk
- 1/2cup Sugar add more if needed
- 1/2tsp Cardamom Powder
- 2tbsp Almonds sliced
- 2tbsp Pistachios sliced
- Few Strands Saffron
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Take the milk in a thick bottomed pan and begin to heat the milk.
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When the milk boils over, simmer to low flame and continue cooking until the milk reduces.
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While the milk is getting boiled, you will find a layer of cream getting formed on top, keep pushing it to the sides of the pan.
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Let the milk continue boiling in low heat. Keep stirring so that the bottom doesn't get burnt.
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When the milk thickens and you will have layers of cream on the sides.
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The milk has to reduce to half, add the sugar and stir well for the sugar to get mixed up well.
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Continue collecting the cream on the sides.
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Add the saffron and half of the sliced nuts to the pan.
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When you notice the milk has reduced to 1/3rd of the original quantity, scrape of the cream layer from the sides to the pan and mix well.
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The Milk now will be thick with layers of cream in it.
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Garnish with the remaining nuts and serve warm or chilled.
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Posted in: Indian Cook
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