Rabri

Nutrition · per serving

Steps

1. 1

   Pour the full-fat milk into a wide, heavy pan and bring it just to a boil over medium heat, stirring often so the bottom does not catch. Once it boils, lower to a steady gentle simmer.

   1.5 litres full-fat milk
2. 2

   Add the lightly crushed green cardamom pods and saffron strands. Simmer uncovered for 28-32 minutes, stirring every 2-3 minutes and gently scraping the cream solids that form on the sides of the pan back into the milk. This repeated scraping creates Rabri's characteristic flaky, layered texture. Reduce until the milk is roughly one-third of its original volume and looks thick but still pourable.

   4, lightly crushed green cardamom pods0.15 g saffron strands
3. 3

   Add the sugar and stir until fully dissolved, about 2 minutes. Continue simmering for 3-5 minutes more until the Rabri lightly coats the spoon; it will thicken further as it cools.

   70 g sugar
4. 4

   Turn off the heat, remove the cardamom pods if you prefer a smoother finish, and stir in the rose water. Let the Rabri cool for 10 minutes so the flavour settles.

   5 ml rose water
5. 5

   Transfer to serving bowls and garnish with the sliced almonds and pistachios. Serve warm, at room temperature, or chilled if you have extra time.

   15 g, thinly sliced almonds15 g, thinly sliced pistachios

Origin & History

Rabri is a classic North Indian milk sweet associated with festive meals, temple offerings, and sweet shops across regions such as Uttar Pradesh and Rajasthan. It is traditionally made by slowly reducing milk and repeatedly collecting the malai, giving the dessert its signature rich, layered texture. The dish is often served on its own or alongside sweets such as jalebi and malpua.