Rabri
Full-fat milk slow-reduced for hours, gathering layers of cream, sweetened and flavoured with cardamom — a showcase of Haryana's abundant dairy tradition.
- Prep
- 10 min
- Cook
- 90 min
- Total
- 100 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Heavy-bottomed wide pan
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 16 g
- carbs
- 28 g
- fibre
- 0 g
- protein
- 10 g
- calories
- 290 kcal
Instructions
- 1
Pour the milk into a wide, heavy pan. Bring it to a gentle boil.
- 2
Lower the heat to low and simmer. Stir occasionally and scrape the cream from the sides back into the milk.
- 3
Simmer for about 75-90 minutes. Cook until the milk thickens and reduces to nearly a third.
- 4
Add the sugar, cardamom powder and saffron. Stir gently to dissolve.
- 5
Simmer for another 5-10 minutes. Cook until rich and thick with visible cream layers.
- 6
Let it cool slightly. Top with chopped nuts and serve warm or chilled.
Chef's tips
Use a wide pan so the larger surface speeds up evaporation. Stir gently so the malai (cream layers) stay intact.
Ingredient substitutions
- full-fat milk → a splash of cream added to regular milk to speed thickening
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Serve chilled; if reheating, warm very gently on low flame.
Common mistakes to avoid
- •Stirring too often and breaking up the malai (cream) layers
- •Cooking on high heat and scorching the milk
Serving suggestions
Cooked Rabri?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Haryana
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
