Delhi Rabri is a traditional Indian dessert that is made with milk and sugar. It is a thick and creamy pudding frequently flavored with cardamom and saffron. Rabri is a famous dessert on its own, and it can additionally be used as a topping for different desserts, along with jalebi, gulab jamun, or rasmalai.
Delhi Rabri (rabri) RecipeCourse: DessertCuisine: IndianDifficulty: Easy
Rabri can be served as a dessert on its own, or it can be used as a topping for other desserts, such as jalebi, gulab jamun, or rasmalai. It can also be added to milkshakes or smoothies for a creamy and flavorful boost.
Full-fat Milk or buttermilk (2 liters)
Sugar (6 tablespoons or adjust according to taste)
Cardamom powder (2 tablespoons)
Saffron (1 teaspoon)
Almonds (1/4 cup crushed)
Pistachios (1/4 cup crushed)
Rose water (a few drops for aroma)
- Boil the Milk:
- Pour 2 liters of full cream milk into a large pot. Place it on medium heat and wait for it to boil.
- Reduce and Stir
- Once boiling, stir continuously, incorporating any cream that rises to the surface. Continue until the milk reduces to about 1 ½ liters.
- Add Cardamom
- Sprinkle cardamom powder into the mixture. Stir until the color changes and the aroma of cardamom is noticeable.
- Enhance the Flavor
- Add rose water and saffron strands to the mixture.
- Sweeten the Mixture
- Gradually add the sugar. Continue to stir until it achieves a thick and creamy consistency.
- Cool the Mixture
- Remove the pot from the heat and let it cool.
- Add Nuts
- When the mixture reaches room temperature, stir in the crushed almonds and pistachios.
- Transfer the rabri to the fridge and let it chill for at least 2 hours.
- Once adequately chilled, your delicious rabri is ready to be served. Enjoy!