Jump to Recipe Pin Recipe
This is the BEST rabri recipe you’ll find on the internet. It is made with the traditional method (I know it is time-consuming, but it’s totally worth the time). The taste is out of the world.
Jump to:
What is Rabri?
Rabri (rabdi) is the classic North Indian dessert. The main ingredient is Milk (Whole milk or full-fat milk) which is thickened slowly on low flame till it is very thick. During the simmering process, the cream layer is formed on top. That is collected by sticking to the sides of the pan. In the end that collected cream is added back to the thickened milk. This adds the long, rich lachha malai (layers of cream) in the rabri. And this is the BEST part of this dessert. Hence it is called lachha rabdi malai too.
🧾 Ingredients For Rabri Recipe
Here is the pic of the ingredients used in rabri recipe (rabdi). You’ll need only 5 ingredients. This handful of ingredients make the best, creamy, rich, sweet with long strands of cream in every spoon.
Milk: It is the main thing here, so please use full-fat whole milk. Low-fat or reduced-fat won’t work here.
👩🍳 How To Make Rabri? (Pics)
Blanching The Nuts
1) Take almonds and pistachios in a bowl and add boiling hot water to it. Let it sit for 20 minutes. Then discard the water.
2) Peel the skin and slice them. Keep it aside.
Making Rabri:
1) Take milk in a wide, heavy bottom pan or kadai and turn the heat on medium.
2) Once the milk starts boiling, lower the heat to medium-low. It will start to form a thin layer of malai/cream. Now using spoon or spatula, collect that.
3) And stick it to the side of the pan. Within some time, it forms again and similarly stick it to the sides. Continue doing the same till you reach ⅓ of its original quantity.
Few things to keep in mind: You have to stir it occasionally to make sure that it is not sticking to the bottom. But do not stir that often or quickly otherwise the cream layer will not form on top rather it will disintegrate into the milk.
4) Image (4) after 30 minutes of cooking time.
5) Image (5) after 50 minutes
6) Image (6) after 1 hour 10 minutes. It reached to ⅓ quantity of original volume.
7) Now add sugar and saffron.
8) Mix and continue cooking and collecting the cream for another 5-7 minutes. Saffron will infuse its flavor and color.
9) Now start scraping the sides and add to the thickened milk.
10) Mix gently, we do not want to break the large layers (aka malai lachha) and simmer for 1-2 minutes.
11) Turn off the stove. Add sliced almonds and pistachios.
12) Mix and you can see this thick and lachha rabdi.
💭 Expert Tips For Making Rabdi
Use heavy bottom and wide mouth pan (not deep like a saucepan) for making rabri. Wide pan helps the milk to evaporate quickly and heavy bottom will prevent the milk from burning and scorching at the bottom of the pan.
Cook on medium-low heat throughout the rabri making process. Doing to slowly makes a big difference vs boiling and reducing it vigorously.
Do not stir too often otherwise, the large layers of cream will not form and you won't get signature rabri texture aka lachha rabdi.
The cooking time given is approximate. It may vary depending on the shape, size of the pan and intensity of the flame.
🥣 Storage Instructions
- In the refrigerator, rabri stays good for 3-4 days in an airtight container.
- In the freezer, rabri stays good for up to 3 months. Thaw it on the counter for few hours or in the refrigerator overnight.
- If you freeze this rabdi into kulfi mold, you’ll have creamy, rich malai kulfi ready.
🍽 Serving Ideas For Rabri
- Rabri can be served warm or chilled. If serving cold, then let it come to room temperature and then chill into the refrigerator in an airtight container.
- Rabri can be drizzled over a few sweets like malpua, gulab jamun, jalebi, shahi tukda, falooda, ghevar, etc.
FAQs
What is the difference between rabri and basundi?
The similar ingredients are used in making Gujarati sweet Basundi and this rabdi. But the method is different and that results in a very different texture. But the taste is a little similar. While making basundi, we do not collect the cream rather we just mix in with the milk. So it creates the very little specs of cream in basundi unlike here we get long layers of cream.
Check Out Other Indian Sweets
- Kalakand
- Kheer
- Kaju katli
- Besan ladoo
- Rasgulla
- Sheer khurma
PS Tried this rabri recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
Print Pin Save
Rabri Recipe (Lachha Rabdi)
4.86 from 14 votes
Tried this recipe? Leave a comment and/or give ★ ratings
This is the BEST rabri recipe you’ll find on the internet. This classic North Indian dessert is made with the traditional method.
Author: Kanan
Course: Dessert
Cuisine: North Indian
Calories: 252kcal
Servings 4
Prep Time 5 minutes minutes
Cook Time 1 hour hour 20 minutes minutes
Total Time 1 hour hour 25 minutes minutes
US measuring cups are used (1 cup = 240 ml) See details
Ingredients
- 8-10 Almonds , Blanched peeled and chopped
- 8-10 Pistachios , Blanched peeled and chopped
- 1 ½ litre or 6 ¼ cups Milk (full fat or whole milk)
- 3 tablespoons Sugar
- 3-4 strands Saffron
Instructions
Start by blanching the nuts. Take almonds and pistachios in a bowl and add boiling hot water to it. Let it sit for 20 minutes. Then discard the water. Peel the skin and slice them. Keep it aside.
Take milk in a wide, heavy bottom pan or kadai and turn the heat on medium.
Once the milk starts boiling, lower the heat to medium-low. It will start to form a thin layer of malai/cream. Now using spoon or spatula, collect that.
And stick it to the side of the pan. Within some time, it forms again and similarly stick to the sides. Continue doing the same till you reach ⅓ of its original quantity.
Few things to keep in mind: You have to stir it occasionally to make sure that it is not sticking to the bottom. But do not stir that often or quickly otherwise the cream layer will not form on top rather it will disintegrate into the milk.
Now add sugar and saffron. Mix and continue cooking and collecting the cream for another 5-7 minutes.
Now start scraping the sides and add to the thickened milk.
Mix gently, we do not want to break the large layers (aka malai lachha) and simmer for 1-2 minutes.
Turn off the stove. Add sliced almonds and pistachios. Mix and lachha rabdi (rabri) is ready.
Notes
- Use heavy bottom and wide mouth pan (not deep like a saucepan). Wide pan helps the milk to evaporate quickly and heavy bottom will prevent the milk from burning and scorching at the bottom of the pan.
- Cook on medium-low heat throughout the rabri making process. Doing to slowly makes a big difference vs boiling and reducing it vigorously.
- The cooking time given is approximate. It may vary depending on the shape, size of the pan and intensity of the flame.
Nutrition
Serving: 0.5cup | Calories: 252kcal | Carbohydrates: 28.9g | Protein: 13.5g | Fat: 10.2g | Saturated Fat: 4.9g | Cholesterol: 31mg | Sodium: 190mg | Potassium: 260mg | Fiber: 0.6g | Sugar: 26.5g | Calcium: 360mg | Iron: 0.2mg
*Nutrition information is a rough estimate for 1 serving
Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
