Punjabi Rabri
Full-fat milk simmered for hours in a wide pan until reduced to thick, layered sweetened cream, folded with malai layers scraped from the sides.
- Prep
- 10 min
- Cook
- 120 min
- Total
- 130 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 290 kcal
Equipment
- •Wide heavy-bottomed pan
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 16 g
- carbs
- 28 g
- fibre
- 0 g
- protein
- 9 g
- calories
- 290 kcal
Instructions
- 1
Pour the milk into a wide, heavy-bottomed pan. Bring it to a boil over medium heat.
- 2
Turn the heat down to low. Simmer gently, regularly scraping the malai (cream layer) off the sides back into the milk.
- 3
Keep simmering for 1.5-2 hours. Cook until the milk thickens and reduces to one-third of its original amount.
- 4
Add the sugar, cardamom powder and saffron milk. Stir gently until the sugar dissolves.
- 5
Gently fold in most of the scraped malai layers so the rabri gets soft, creamy ribbons.
- 6
Simmer for 10 more minutes until thick and creamy. Remove the pan from the heat.
- 7
Chill thoroughly. Top with almonds and pistachios before serving.
Chef's tips
Use a wide pan so the milk reduces faster and builds more malai. Stir gently so you do not break the soft cream layers.
Ingredient substitutions
- full-fat milk → milk with 2 tbsp milk powder added for a quicker thicker result
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Best served cold; if needed, warm gently on very low heat.
Common mistakes to avoid
- •Using a narrow pot, which slows reduction and burns the milk.
- •Stirring too roughly and breaking the creamy malai ribbons.
Serving suggestions
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