Pineapple Rabri

Pineapple Rabri is a classic dessert made with pineapple slices and thickened milk. This is our family favorite sweet dish. I love it even more as this dessert is so simple to prepare. I cannot think of anything simpler then this. Rabri is made by boiling milk on low heat for a long time, until it becomes dense and changes its colour to pinkish.

Pineapple Rabri takes about 90 minutes but I always make it when I am cooking other food. This way I don’t end up spending much time on this dish. This sweet is so easy to make. Just keep stirring the milk once in a while while doing other things. As the milk reduces to half you just have to add sugar and stir till the sugar melts. Next step is to add the pineapple slices and boil for another 10 minutes. Voila! the dish is made.

This dish is best served cold. I prefer to keep it over night so that the pineapple slices absorbs milk and sugar well. You can also chop the pineapple in cubes but the roundels makes it look gorgeous. I cut each round into two sometimes it is too big a serving.

I always use canned pineapple slices. Each tin has 8 to 10 slices. It is important to drain all the liquid out and then press each slice between kitchen towel to remove all the liquid before adding to the milk. Sometimes the pineapple slices are too thick and requires a little more boiling.

The addition of nuts gives a crunch to this creamy dessert. Saffron adds flavour and colour and makes the dish look so beautiful. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may also like to try other recipes like Gulab Jamun, seb badam halwa and glazed mango sandesh.

Yield: 8 to 10 servings
Prep time: 5 minutes
Total time: 90 minutes

Ingredients for Pineapple Rabri

3 liters full cream milk
1 cup sugar
8 slices of pineapple (I used canned ones)
1/4 teaspoon elaichi powder (cardamom)
8 badam sliced thin (almonds)
8 Pista chopped fine (pistachios)
2 teaspoon milk
A few strands of kesar (saffron)

Directions for Pineapple Rabri

Drain the pineapple slices and pat dry on the kitchen towel.Keep aside
Soak the saffron in milk and keep.
Boil milk in a heavy bottom broad pan on low heat.
Stir in between the boiling process so that the milk does not stick at the bottom.
When the milk is reduced to half add the sugar and boil for 5 minutes.
Now add the pineapple slices and boil for 5 to 10 minutes till the milk is thick.
Take off the heat and let it come to room temperature.
Add the cardamom and saffron.
Refrigerate for 4 hours or overnight.
Sprinkle the nuts and serve.

Notes

This recipe is for 1 pineapple slice tin weighing around 800 grams. If you need smaller batch you can make half the quantity.
You can use fresh pineapple by boiling in sugar syrup and then adding. You can adjust the sweetness according to taste. It is best if prepared 1 day in advance.