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Rabdi recipe
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5 from 4 votes

Rabdi recipe

Rabdi is a traditional and most popular North Indian sweet dish made by condensing full-fat milk, sweetened and garnished with chopped dry fruits.
Prep Time2 mins
Active Time1 hr
Total Time1 hr 2 mins
Course: Dessert, Sweets
Cuisine: North Indian
Keyword: milk recipe, Rabri
Yield: 2 people
Calories: 474kcal

Materials

  • 1 litre of full-fat milk
  • 2 tbsp sugar or as per taste
  • 1⁄2 tsp cardamom powder small green cardamom pods
  • 2 tbsp chopped dry fruits
  • Few saffron strands optional

Instructions

  • Place thick bottom wide kadhai or pan on the gas stove and pour full-fat milk in the kadhai.
  • Boil the milk on medium flame, till the milk starts to froth or a layer of milk cream or malai appears on the top.
  • When the cream layer appears on the top, lower the flame and with the help of spatula stick the cream layer on the sides of the pan.
  • Simmer the milk continuously on low flame and stir it occasionally to prevent burning from the bottom.
  • Meanwhile, soak the almonds and pistachios in hot water for about 20 to 30 minutes. Then peel off the skin.
  • Make sure to stir the milk occasionally and to stick the cream layers on the sides of the pan.
  • Now, chop or slice the soaked almonds and pistachios. Here, I have used almonds without soaking in hot water.
  • This is the continuous process of simmering the milk on low flame and sticking the cream layer on sides.
  • Now, when the milk is reduced to its half quantity add sugar in the pan and stir till the sugar melts.
  • If you are using saffron strands, you can put it in the milk at this time. After adding saffron, the colour will gradually change to yellow as the milk reduces.
  • When the milk reduces to 1/3rd of its original quantity, turn off the flame and add cardamom powder into the milk.
  • Leave the milk for a few minutes, and then start scratching the cream layer from the sides and put it in the semi-thick milk in the pan.
  • Scrape off the entire cream layer from the sides of the pan and add it to the thickened milk in the pan.
  • Gently mix the creamy layers with the thickened milk and add in chopped dry fruits.
  • Remove the prepared lacchha Rabri or creamy thickened milk into the serving bowl or glass. Place it in the refrigerator to serve chill Rabri.
  • Garnish it with a pinch of cardamom powder and decorate it with chopped almonds while serving Rabri warm or chilled.