Shahi Rabri or Rabdi is a dessert relished all over India especially in the Northern India. Rabri is nothing but thickened milk. This humble dessert is truly versatile and can be used on its own or with many sweet meats like Jalebi, Malpua, Gulab Jamuns, Shahi Tukda etc…
Rabdi or Rabri is very easy to make but it is a little time consuming. This Rabri is made the traditional way. I generally make it when I have other work in the kitchen. It just needs a stir every 8 to 10 minutes. So while working on other dishes this dish is made without any effort. For making Shahi Rabri I have used saffron, cardamom, almonds, pistachio and rose water.
It is made with just two common ingredients –milk and sugar. You can flavor it in many ways as per your liking and need. Some of the popular flavors are kesariya, kevra, gulab, aam, sitaphal etc.
You may like to try our other similar recipes like Stuffed Lychee In Mango Rabri, Chenna Payas (Cottage cheese balls in thickened milk) and Pineapple Rabri.
Yield: 4 servings
Prep time: 5 minutes
Total time: 60 minutes
Ingredients for Rabdi
1½ liters milk
3 tablespoon sugar
Few strands saffron
4 cardamoms
1 tablespoon almonds sliced
1 teaspoon pista (pistachio) sliced
¼ teaspoon rose water optional
Directions for Rabdi
- Keep the milk to boil in a heavy bottom pan on high heat. Once it starts to boil reduce the heat and let it boil while staring occasionally. Scrape the sides also.
- Soak the saffron in 1 spoon warm milk.
- When the milk is reduced to half add sugar and stir.
- Continue to boil for further 8 to 10 minutes or till it is thick.
- Take off the heat, add saffron, cardamom and stir.
- Add half of the almond and pista and mix.
- Let it cool to room temperature and then add rose water.
- Refrigerate to serve chilled rabdi. If you want you can serve warm also.
- Garnish with rest of the nuts.
Notes
- Use of a heavy bottom pan is a must to avoid sticking of milk at the base.
- Quantity of sugar can be adjusted according to taste.
- Flavors added to the rabri are according to personal choice. Feel free to avoid or add the nuts of your choice.
