Rabri - Creamy Indian Dessert

Ingredients

• 1 liter (4 cups) whole milk 1 liter (4 cups) whole milk
• 1/2 cup sugar 1/2 cup sugar
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• A pinch of saffron strands A pinch of saffron strands
• 2 tablespoons chopped almonds 2 tablespoons chopped almonds
• 2 tablespoons chopped pistachios 2 tablespoons chopped pistachios

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 30g, 28g
• Protein: 8g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a heavy-bottomed pan, bring the milk to a boil over medium heat.
2. 2.
   Reduce the heat to low and let the milk simmer, stirring occasionally to prevent it from sticking to the bottom of the pan.
3. 3.
   As the milk reduces, a layer of cream will form on the surface. Gently stir the cream back into the milk.
4. 4.
   Continue simmering the milk for about 2-3 hours, or until it reduces to approximately one-fourth of its original volume.
5. 5.
   Add sugar, cardamom powder, and saffron strands to the milk. Stir well to combine.
6. 6.
   Cook for another 10-15 minutes, until the sugar dissolves completely and the flavors meld together.
7. 7.
   Remove the pan from heat and let the rabri cool to room temperature.
8. 8.
   Once cooled, refrigerate the rabri for at least 2 hours to chill.
9. 9.
   Serve the chilled rabri in individual bowls, garnished with chopped almonds and pistachios.

Treat your ingredients with care...

• Milk — Use whole milk for the best results. Avoid using skim or low-fat milk as it may not thicken properly.
• Saffron — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the dish. This helps release their vibrant color and aroma.

Tips & Tricks

• Stir the milk occasionally while simmering to prevent it from scorching.
• For a richer flavor, you can add a tablespoon of condensed milk to the rabri while it simmers.
• Garnish the rabri with a sprinkle of edible rose petals for an extra touch of elegance.
• If you prefer a smoother texture, you can strain the rabri before chilling it.
• Experiment with different nuts like cashews or walnuts for added variety.

Serving advice

Serve the chilled rabri as a standalone dessert or pair it with warm jalebi for a classic Indian combination. You can also serve it alongside crispy puris for a delightful contrast of flavors and textures.

Presentation advice

Present the rabri in individual bowls or small earthenware pots for an authentic touch. Garnish each serving with a sprinkle of chopped almonds and pistachios to add visual appeal.