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Rabri Recipe

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Ingredients

Adjust Servings:
2 cups whole milk
1/2 cup heavy cream
1 cup sugar
1 tsp ground cardamom
1 tsp saffron strands
2 tbsp almonds, sliced
1 tbsp pistachios, shelled and crushed

Nutritional information

1102 kcal
calories
168.91 g
carbohydrates
18.09 g
protein
42.07 g
fat
241 mg
sodium
127 mg
cholesterol

Rabri Recipe

Features:
  • Sweet
Cuisine:
  • 45 mins
  • Serves 5
  • Easy

Ingredients

How to make Rabri Recipe

  • To a heavy bottomed pan, pour milk.
  • Add sugar and bring to boil.
  • Keep the cream to the sides of the pan.
  • Reduce heat to medium and add the heavy cream.
  • Keep moving the frothy cream layers towards the side of the pan.
  • Keep stirring every few minutes. Do not let the milk burn.
  • Add the ground cardamom and saffron strands.
  • Allow milk to reduce to at least half its original quantity.
  • Turn off the heat andlet it cool down.
  • Pour the cooled rabrimixture into a bowl.
  • Scrape all the cream stuck to the pan add this to the rabri mixture. Refrigerate for at least 30 mins.
  • Garnish with almond slicesand crushed pistachios.

Trivia

  • Rabri was banned in Kolkata for sometime during the years of milk scarcity because it uses a large quantity of milk.
  • In 1444 any merchant caught selling impure saffron in Bavaria was burned alive.
  • The rabri from Kolkata was probably being handed down from the rabri that originated from Varanasi, Uttar Pradesh.
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