Delhi Rabri (doodh dulari) Recipe
Rabri (doodh dulari) Recipe dessert was influenced by the British colonial rule in India. The British introduced many new ingredients and cooking techniques to India, including condensed milk and jelly. This dessert may be a fusion of Indian and British cuisine.
Delhi Rabri (Doodh Dulari) Recipe
Course: DessertCuisine: Pakistani, IndianDifficulty: MediumServings
6-8
servingsPrep time
20
minutesCooking time
25
minutesCalories
400-500
kcalThis recipe is slightly more difficult than the Rabri (lab-e- shereen), but it is still relatively easy to follow. The main challenge is getting the consistency of the pudding right. It should be thick enough to hold its shape, but not so thick that it is difficult to eat.
Ingredients
Cham Cham (1/4 kg)
Fruits can cocktail (2 tin)
Fresh milk (2 liters)
Cream (1 pack)
Jelly (2 different packets)
Vermicelli (1/4 kg)
Condensed milk (1 tin)
Khoya (1/4 kg)
Rose water (3-4 drops)
Directions
- Prepare the Milk Mixture:
- Pour milk into a pan and set it on medium-low heat. Let it simmer for about 20-25 minutes, stirring continuously to prevent sticking or burning. The milk will thicken and reduce to half its original volume.
- Add Cream and Vermicelli:
- Add cream to the thickened milk and continue stirring until the cream is fully incorporated. Introduce the vermicelli and reduce the heat to medium-low.
- Thicken with Vermicelli:
- Stir the mixture continuously. The vermicelli will release starch, aiding in the thickening process. Pay attention to the texture, ensuring it doesn’t become overly thick. Remove it from the heat and let it cool slightly.
- Incorporate Jelly and Other Ingredients:
- Once it has cooled a bit, add the jelly to the mixture.
- Add Cham Cham, Fruit Cocktail, and Condensed Milk:
- Introduce the cham, fruit cocktail, and condensed milk to the mixture. Finally, add a few drops of rose water and blend until everything is evenly coated in the creamy mixture.
- Transfer and Garnish
- Transfer the dessert to a serving dish and garnish it with the remaining jelly.
- Refrigerate and Serve:
- Refrigerate the dessert and serve it once it has chilled.
