Rabri Recipe In Just 1 Hour

Via: Envato

Rabri is a very popular North Indian sweet that is made from milk. Basically, rabri is thick sweetened milk having layers of malai or cream in it. It is flavoured with cardamoms, saffron with the addition of dry fruits like almonds and pistachios. Rabri recipe is an authentic dessert recipe.

Rabri is served as a dessert after a meal or mostly with Malpua. Malpua with rabri is a very popular Indian sweet.

Via: Envato

Per bowl of rabri contains 358 Calories 

  • Fat 18 g
  • Saturated Fat 8 g
  • Cholesterol 40 mg
  • Sodium 175 mg
  • Potassium 653 mg
  • Carbohydrates 33 g
  • Fibre 1 g
  • Sugar 31 g
  • Protein 15g
Prepare time: 5 min
Cook: 1 hr 15 min
Ready in: 1 hr 20 min


Via: Envato
  • 1.25 litres full fat whole milk 
  • 2.5 to 3 tablespoon sugar
  • 5 to 6 green cardamoms, crushed 
  • 12 to 15 strands of crushed saffron (Kesar)
  • One teaspoon rose water or kewra water
  • 2 tbsp of blanched and sliced almonds
  • 2 tbsp of blanched and sliced pistachios


Via: Envato
  1. Take 5 cups of full-fat whole milk in a thick bottomed kadhai or pan and start heating the milk on medium flame till the milk starts to froth or form a layer of cream on top of it.
  2. Once there is the cream on the top visible, take a spatula to move the layer of cream gently.
  3. Bring it towards the edge of the pan and stick it.
  4. Keep on simmering the milk and collect the cream layer on the sides of the kadhai
  5. Meanwhile, take the pistachios and almonds and soak them in hot water for about 30 minutes. 
  6. Then remove their peels and slice or chop them. 
  7. In between, keep stirring the milk gently so that the milk does not get burnt from the bottom.

Making Rabri Recipe

    1. Boil the milk until it reduced to half, and then add sugar to it.
    2. Next, add 12 to 15 strands of crushed saffron and cardamom powder.
    3. Continue collecting the cream of the milk and bringing it to the sides of the pan.  
    4. After adding saffron, the colour will gradually change to light yellow, and the milk will keep reducing.
    5. Once the milk gets reduced to 1/3 or 1/4 of its original quantity, then switch off the stove. 
    6. You will observe that a layer of cream will be collected on the sides of the utensil used.
    7. Scrape off the entire cream layer from the edges and the dried milk solids, add to the thickened milk, and then stir it gently. 
    8. Finally, add the sliced dry fruits- pistachios and almonds and add 1 tsp of rosewater or kewra water to the reduced milk. 
    9. Stir it gently.

Garnish the delicious, thick and creamy rabri with some sliced almonds and serve it hot or warm or chilled.