Rabri is a delicious dessert made by reducing sweetened milk into creamy layers, flavored with cardamom and saffron and garnished with sliced almonds. It is a great idea to transform excess milk in your fridge that will be expiring soon and you want to use up. Rabri can be eaten by itself as a dessert and it is often also used as a topping for other Indian desserts such as Jalebis or Gulab Jamuns.
Ingredients
3 tbsp Sugar
6 cups Milk (at least 2% fat and preferably whole milk)
2-3 tbsp Slivered Almonds
4-6 Green Cardamoms
Few Saffron strands (optional)
Number of Servings (approximate): 4
Preparation
If you’re starting with whole almonds, soak them in a bowl of water and microwave for about 2 minutes, let it cool and then peel the almonds and cut them into slivers. Use a sharp knife to get cleanly cut uniform slivers.
Crush the cardamom in a mortar so that the seeds are crushed into a coarse powder. Remove the cardamom skins,
Reuse tip: You can use the discarded cardamom skins to make your next cup of Masala Chai.
Cooking
Heat the milk on medium heat in a thick bottomed pot to prevent it from burning. The milk will foam at the top and a layer of cream will form.
The key to making Rabri is to extract all of this cream from the milk. As a layer of cream forms on top push it to the side of the pot. Stir the milk periodically so that it does not burn at the bottom but be sure to do that gently so that the cream continues to come up to the surface.
When the milk volume reduces to half (about 30 minutes) add all of the sugar, cardamom powder (save some for the garnish) and saffron strands and stir them in.
Continue the process until the milk has reduced to a third to a fourth of its original volume turn off the heat. Now scrape off all of the cream from the sides into the pot. Add the slivered almonds saving some for garnish and gently mix them in.
Serve the Rabri garnished with slivered almonds and a pinch of the cardamom powder.
Enjoy!
- 3 tbsp Sugar
- 6 cups Milk (at least 2% fat and preferably whole milk)
- 2-3 tbsp Slivered Almonds
- 4-6 Green Cardamoms
- Few Saffron strands (optional)
- If you’re starting with whole almonds, soak them in a bowl of water and microwave for about 2 minutes, let it cool and then peel the almonds and cut them into slivers. Use a sharp knife to get cleanly cut uniform slivers.
- Crush the cardamom in a mortar so that the seeds are crushed into a coarse powder. Remove the cardamom skins.
- Heat the milk on medium heat in a thick bottomed pot to prevent it from burning. The milk will foam at the top and a layer of cream will form.
- As a layer of cream forms on top push it to the side of the pot. Stir the milk periodically so that it does not burn at the bottom
- When the milk volume reduces to half (about 30 minutes) add all of the sugar, cardamom powder (save some for the garnish) and saffron strands and stir them in.
- Continue the process until the milk has reduced to a third to a fourth of its original volume turn off the heat. Now scrape off all of the cream from the sides into the pot. Add the slivered almonds saving some for garnish and gently mix them in.
- Serve the Rabri garnished with slivered almonds and a pinch of the cardamom powder.
The key to making Rabri is to extract all of this cream from the milk. As a layer of cream forms on top push it to the side of the pot. Stir the milk periodically so that it does not burn at the bottom but be sure to do that gently so that the cream continues to come up to the surface.
Product Recommendations
Saffron
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