How To Make Rabdi at Home | Easy Rabdi Recipe

Learn how to make rabri with this simple recipe with step by step photo – The Indian culinary seems to have marveled the art of dairy based desserts, and Rabri happens to be one of the most iconic examples of it. Traditionally, it is made by thickening or condensing milk into a creamy concoction with several layers of cream floating on it. This is a luxurious traditional North Indian recipe, ideal for fine dining and party dessert.

I love sweets and desserts so can’t resist myself to offer you some like Chocolate barfi, Gulab Jamun, malai kulfi, bread rasmalai and many more dessert recipes.

While living in Kolkata, I have witnessed, a unique variant of this same recipe, it is by stacking layers of cream from the boiling milk. This technique originally derives from the sweet shops of Varanasi, and is very popular in Kolkata. The price of Rabri soars higher and higher day by day, in Kolkata, making it one of the most expensive desserts or sweet in the city. I am showing you this recipe as I have finally mastered the skill needed to make it perfectly and you can also make rabri at home easily with this recipe. Aah! i missed to mention the Jalebi and Rabdi combination. It’s Just awesome. You can find Jalebi Rabdi in the streets of Burra Bazar Kolkata. And believe me your mouth will melt.

To make rabri all you need some very basic ingredients that are easily available. Take full cream milk, otherwise the cream will not be as thick as required. There’s very less scope of customization for this dessert. Its high on calories, but you can use Sugar Free if you wish. But you can also use condensed milk to make tasty Rabri.

It is not too hard to get skilled in making Rabri, but you need to be a little patient, as it is a bit tricky nonetheless. Make sure you have the right utensils, take a heavy set pan, that must have enough space for the cream or malai layers to lie at the sides of the pan, without getting washed by in the stirring milk. A kadhai or milk pan will be ideal for this. Another thing is the spatula, ladle or spoon that you will use to take up the cream. Use a spoon or serving spoon instead food turner, and use one with a small mouth in ratio to the sphere of your wok or kadai.

Have an intuition and be careful if the milk starts to over pour, and simmer the flame instantly. Once the milk gets down, then increase the flame gradually. Do not remove it from flame. While extracting the cream, if there form a few dents in some layers that will not be a big problem, as another layer can fill up the gap. Whereas, this making rabri will need your full attention, and has no scope do to other things while leaving it on boil; this will be potential to a messy disaster in the kitchen.

How to make Rabri:

• To remove the skin of almonds put it in boiling water, soak it for 30 minutes or you can soak almonds overnite in normal water. Keep aside.
• Take 2 tbsp of warm milk and soak few strands of saffron for nice colour and flavor.

 

• Put full fat milk in a heavy bottom pan and bring it to boil on medium flame, when the milk starts boiling keep the flame on medium low and wait till the layer of cream appear on the top surface of milk. This would take 2 to 3 minutes.

 

• Once you see the layer of cream on upper surface, gently shift it with the spatula and stick it towards the side of the pan. Now again wait for few minutes till the layer of cream appears.

• After sticking the cream layer on the sides of pan, stir the milk with spatula so that it does not stick to the bottom of the pan. Do not stir the milk continuously; stir it at regular intervals of 2-3 minutes otherwise cream layer will not form on top.

• Repeat this process of stirring the milk and sticking the cream layers to the sides of pan until the milk reduces to 1/2 of its original quantity.

• When the milk reduces to half add cardamom powder, sugar and soaked saffron milk, mix it well and cook for further few minutes till the sugar gets completely dissolve.

• Continue sticking the cream layer to the sides of the pan and stir the milk after sticking the layer to the sides of the pan to avoid burning.
• Once milk reduce to 1/3 from its original quantity then scrap off the entire layers of cream from the sides of the pan and mix it well with the reduced milk. Small creamy chunks will make the rabri more delicious.

• Stir it well for 2 minutes.
• Lastly add blanched chopped almonds, chopped pistachios, mix it well and cook for a minute. Turn off the flame and let it cool down at room temperature.

•  Transfer prepared rabri in a serving bowl, garnish it with sliced almonds, pista and saffron and serve hot, warm or chill.

• You can also serve rabri with gulab jamun, malpua, shahi tukda and many other sweet recipes.

Note:

• Always use heavy bottom pan otherwise milk will stick to the bottom of the pan and get burn.
• You can use condense milk to make the cooking fast but you will not get the same texture by using this recipe and if you are using condense milk then reduce the quantity of sugar accordingly.
• Do not stir too much otherwise layer of cream will not form on top and you will not get right taste and texture.