Rabri
AI-drafted · awaiting admin review
Milk reduced slowly in a wide pan until thick, with layers of cream folded in, flavoured with cardamom and nuts; a favourite sweet of Old Delhi's halwais.
Region: Old DelhiOccasion: Festivals, weddings and as a dessert with jalebi or malpuaTime: 1 hour 30 minServes: 4Vegetarian
Ingredients
- 1½ litres full-cream milk
- 5 tbsp sugar
- ½ tsp cardamom powder
- A pinch of saffron (optional)
- 2 tbsp chopped almonds and pistachios
- A few drops of kewra or rose water (optional)
Method
- Boil the milk in a wide, heavy kadhai, then keep it on a low simmer.
- As a layer of cream forms on top, push it to the sides of the pan with a spatula. Keep doing this, stirring the bottom now and then so it does not burn.
- Continue until the milk has reduced to about a quarter, which takes about an hour.
- Add sugar and saffron and simmer for 5 minutes. Scrape the cream layers from the sides back into the milk.
- Stir in cardamom, nuts and kewra water. Serve chilled, or warm with hot jalebis.
History
Rabri has long been made by halwais across north India; Old Delhi's sweet shops are known for serving it with hot jalebis and malpuas.
Significance
Rabri is a special-occasion sweet, made for festivals and weddings and used in desserts like shahi tukda and rabri falooda.