Rabdi Recipe Rabri Recipe » Dassana's Veg Recipes
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While living in Kolkata, I have witnessed, a unique variant of this same recipe, it is by stacking layers of cream from the boiling milk. This technique originally derives from the sweet shops of Varanasi, and is very popular in Kolkata. The price of Rabri soars higher and higher day by day, in Kolkata, making it one of the most expensive desserts or sweet in the city. I am showing you this recipe as I have finally mastered the skill needed to make it perfectly and you can also make rabri at home easily with this recipe.
I would suggest taking full-cream milk or full-fat milk to prepare Rabri. Cow milk or skimmed milk will not give the desired result. Falooda which is another common and loved dessert in India is incomplete without Rabdi. You can also serve rabri with gulab jamun, malpua, shahi tukda and many other sweet recipes. If you do not want layers in your rabdi, you may skip sticking the cream to the sides of the pot. Chill rabri and garnish with nuts just before serving.
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Drain them and peel the skin. Chop them finely and keep aside. After making this for several years, I have found a wide steel pot to be the best. If you have a steel pressure pan, you can use that as well . The process of making rabri is similar to Basundi, however rabri is more thicker and condensed for longer than for basundi.
It is also served with jalebi, gulab jamun, malpua & even with puri. There is a method of making instant rabdi with condensed milk. But it does not have an authentic taste or consistency like this traditional lachha rabdi recipe. Continue to gently stir the milk and collect the cream on the side of the pan. The rabri will turn a lovely yellow shade once the saffron has been fully incorporated.
How to make easy rabri at home | Rabri doodh recipe
I also poured some to moulds and froze to make kulfi. I want to try it but we dont get organic milk here and the full fat milk also does not cream up much. I was wondering if I should add a can or two of evaporated milk to it. So when you will see the cream floating on top, then with a spatula, gently move the cream layer.
Blend again to form a smooth paste. Use a heavy bottom pot and avoid cast iron pots as milk scorch very fast. Next stir once to prevent the milk from getting scorched at the bottom. Avoid using cast iron pots to make rabdi as there is a high chance of the milk getting scorched at the bottom.
Rabdi Recipe – Sweet Thickened Milk
This is a luxurious traditional North Indian recipe, ideal for fine dining and party dessert. When the milk reduces to half, add sugar and then scrape off the layers of cream from the sides of the pot. If the milk cream has dried up, pour some hot milk over the sides.
Making rabri at home does take some time & needs patience but the end results are worth the effort. You can prepare Rabri in two ways. The first method involves boiling milk on a very low flame so the layers of cream or malai are formed on the top of the pan. This version of the recipe is called Lachha Rabri. This process of collecting cream or malai has to be done several times. Stir the milk at the bottom to prevent the fats getting scorched.
I missed to mention the Jalebi and Rabdi combination. You can find Jalebi Rabdi in the streets of Burra Bazar Kolkata. And believe me your mouth will melt. There are 2 ways of making rabri. The first method is to simmer milk until it reduces to 1/3 of the original quantity. During the process of simmering, layers of milk cream formed on top is moved to the sides of the pot & stuck.
While the milk simmers, bring 1 cup water to a boil in a small pot. Add almonds and pistachios. Every time a layer of cream forms, gently move it towards the sides of the pot. Rabri can be eaten on its own as a chilled dessert with lots of nuts garnished over it.
Always use heavy bottom pan otherwise milk will stick to the bottom of the pan and get burn. Grind about 18 to 20 pistachios in a grinder and add it during the last 5 mins of simmering. I have a similar recipe for kulfi here. Grease or rinse a heavy bottom pot and pour milk to it. If you want to make rabri with layers, then avoid non-stick pot as the layers won’t stick to the sides. Sometimes I make it following the short cut method with nuts.
If you live in a place where it is not available, you can use cow milk just like the way I did it. Begin to scrape the sides with the help of a wooden spoon. If the cream has dried up, pour some hot milk over the cream so it softens and comes off quickly. The first picture in this post is made following this second method. I made a large batch of rabri a few months ago, to serve with malpua.
When done, the colour changes to a beige-cream, and the cream that was pushed aside, collects in layers. Rabri Devi Yadav is an Indian politician who served three terms as the Chief Minister of Bihar, the first and only woman till date to have held the office. She is a Member of Legislative Council of Bihar, the Bihar Vidhan Parishad. She is the Leader of Opposition in Bihar Legislative Council. There are multiple vendors selling this popular rabdi for Rs 30 at any time of the day.
Also do stir the milk gently after you bring the cream towards the sides of the pan. If you don’t stir the milk then there is a possibility of the milk getting browned or burnt from the bottom. Traditional toppings for rabri include a bit more sliced almonds, pistachios, crushed saffron. You can also garnish with pine nuts or cashews. Scrape off the entire cream layer, as well as any dried milk solids with a spatula, and add back to the thickened milk.
Rinse or grease a wide heavy bottom pot. Pour milk & bring it to a boil on a medium flame. Greasing helps to prevent the milk fats being scorched at the bottom of the pot.
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