Rabri recipe | Rabadi recipe

Rabri is a sweet thick milk with cream or cream layers. Rabri or Rabdi usually topped the top with nuts, rose essence, cardamom powder and saffron. Rabri is made until milk is made until it becomes low and thick, and layers of cream form that later get back into milk. This makes the texture very unique, thick but still smooth, filled with cream and taste.

Rabri or Rabdi is one of the most rich and creamy Indian sweets that people like on special days. Rabri is usually at the top with the nut and is served cold, sometimes with Malpua, Jalebi or Gulab Jamun. It is a dessert that feels celebrated but still very simple, as it is just the milk cooked until it turns into this beautiful creamy delicious sweet.

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About rabri

Rabri is a classic North Indian sweet, which is designed with some materials such as milk, sugar, saffron, cardamom powder, rose essence and nuts. The process slowly boil milk and collect cream (cream) with the top and sides. All this is then scraped and mixed with thick milk, which gives Rabri a soft texture yet.

The dish originates in many parts of North India, but is now popular all over the country. In sweet shops, Rabri is often served on its own or other sweets like Gulab Jamun, Jalebi or Malpua.

Rabri is in the form of topping in ivory or light yellow with saffron and nuts lines, making it so rich and attractive. The prosperity comes completely from milk and cream, no additional thick is needed.

There are also small variations of Rabri in various states. Some rose use cardamom instead of water, some add more nuts such as cashew nuts, and some add slightly condensed milk to the shortcut version. But the traditional way of making rabri is by cooking milk at a slow pace until it becomes naturally thick. It takes some patience but the taste is worth it.

I usually prepare rabri at home for festivals or family. It looks special and everyone cools it after meals. Sometimes I also use Rabri as a topping for royal rhyme or serve it with warm jalebis or Malpua, the combination is heavenly, we all have love at home.

Rabdi video

[embed]https://www.youtube.com/watch?v=va32SRNPEP44[/embed]

Rabri material

• Milk – I have added full fat milk. This is the mainstay for Rabri and it is recommended to use full cream for this recipe.
• Saffron – I have added some strands of saffron. It gives a golden color and royal taste. Saffron actually lifts the taste of sweets.
• Rose essence – I have used the essence of roses of a few drops for the aroma. Only 2 drops are enough to give good fragrance.
• cardamom powder – Cardamom powder adds more taste and aroma to this dish.
• Sugar – I have added white sugar after the milk becomes thick. It is well mixed and gives the right sweetness. You can adjust the sugar according to your taste.
• Almond , Pistachios – I have used almonds with pistachios. It cuts and bites the crunch.

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Why does this recipe works

• This Rabri recipe uses very simple ingredients but still tastes very rich and festive.
• Slow cooking brings a natural creamy texture to connect a thick without any cook.
• You can taste it with saffron, rose water or cardamom.
• This recipe can be enjoyed by Jalebi, Malpua or Gulab Jamun with plain or sweets.
• It stays well in the fridge for 2-3 days so that you can prepare for the function.

How to step by step

1. Take 1 liter milk in a wide thick bitter bitter. Allow it to a boil, then slowly take the cream using the thorn and move it to the edges of the Kadai.

2. Repeat the heat in medium and repeat this process. Stir on and off to avoid burning down.

3. If you boil for a few minutes, the cream or cream will start to be formed, carefully bring it to the edges of the stumbling.

4. This is after 1 hour, milk is reduced.

5. Now add S sugar.

6. Some varieties of saffron around 8-10 strands.

7. A quick mixture.

8. Now scrape the sides and bring the gardener from the sides in boiling milk.

9. For a few more minutes or until it becomes thick.

10.Add 4 drops of rose essence.

11. Add the spoon cardamom powder and chopped nuts. I added very little pair at this level and reserved the rest for garnish.

12. A quick mixture and switch off.

Cold for a minimum of 1 hour in the fridge and serve cold!

Expert tips

• Milk type – I always use full cream milk. It makes Rabri creamy and reduces rapidly. If you use toned milk then it will take longer.
• Ambulatory – I live in medium flame and boil patiently. I have seen that quick boiling never gives a taste like cooking at a slow pace.
• Cream scraping – I usually refine the sides often and push the cream into milk. It gives textures and layers that make Rabri unique.
• Flavors – I have used saffron, rose and cardamom powder. If you do not like taste, you can leave cardamom.
• Serving – I like to chill Rabri before serving. It cools down and thickens and tastes more rich when cooled.

Service and storage

Serve rabri chill in small cup tops with saffron strands and chopped nuts. It is also very good when pairing with Indian sweets like Malpua, Jalebi, Gulab Jamun or Shahi Tukda. Sometimes I also serve with fruits like mango slices during summer.

Rabri stays well in the refrigerator for about 2-3 days. Store it in a clean airtight container. Do not leave it out for a long time as it can quickly deteriorate because it is milk -based.

General question

1. Do I make rabri with toned milk?

Yes, you can, but it will take longer to reduce and complete fat will not be creamy in the form of milk.

2. Can I add thick milk instead of sugar?

Yes, you can add, it makes Rabri rich and also reduces the time of cooking. If you use condensed milk then you can reduce the cooking time more than half.

3. My Rabri is not fat?

You may have stopped cooking very quickly. Boil more time and keep scraping the cream until it becomes thick.

4. Can I serve Rabri Hot?

Yes, you can, but it is the best taste when cooled. Hot rabri sometimes looks very heavy.

5. Can I freeze Rabri?

No, I do not recommend cold. Milk-based desserts change the texture after clinging, so it is better to cool and finish in 2-3 days.

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