Rabri is a traditional sweet dish that is popular in north Indian sweet made from milk. Considered to bring childhood memories for all adults, Rabri can be easily made at home, making it a homemade recipe for many families.
There are misunderstandings between Rabri and basundi because of its main ingredient and technique of reducing milk for their creation. However, the two dishes differ in consistency and texture.
The homecoming of a Rabri can be a time-consuming activity that cannot be fastened or slowed as any extreme time duration would lead to a disaster. Therefore, it is often suggested that it should be made along with other dishes so that the same effort is put in to prepare multiple dishes and not just one. Moreover, you would benefit from making your effort as Rabri when frozen properly and stay fresh up to 2 months time period. Rabri can always be had solely but, a beautiful marriage is known of a Rabri with Gulab Jamun, Shahi Tukda, and Jalebi. There is no dearth of variety that could be exclusively found in Rabri flavor as Mango, Anjeer, and Angoor Rabri can be formed in any kitchen.
Ingredients
5-litre full-fat milk
Three tablespoon sugar
15 – 18 strands of saffron
One teaspoon rose water
Method Of Cooking
- Get together all the ingredients, and after that, begin the cooking of the Indian sweet dish. Begin with taking 5 cups or 1.25 liters of full-fat whole milk in a big kadhai. Do not believe in taking any other kind of milk, such as toned as full fat would give the maximum Rabri possible. The cooking tool must be kadhai for equal heating. The milk needs to be cooked on low to medium flame until it starts to froth or form a layer of cream, also called malai on top.
- With the help of a spatula, gently move the cream layer to the corner of the kadhai. The step must be performed when the cream floats on the top. Moreover, the chef must avoid the constant stirring of the milk as it would not allow the milk to form the cream. The milk needs to be left for some time on the flame. The cream needs to stick to the pan.
- The milk needs to be simmering so that the cream layer can be continuously collected on the sides of the pan.
- While the cream is in the process of formation, the chef needs to soak his almonds and pistachios in hot water for at least 30 minutes. After that, the peels of the nuts are removed.
- Chop the nuts in stick-like shapes. It is entirely on the chef whether he prefers to use both or either of the nuts.
- After the continuous collection of cream, the milk has to gently stir once in a while to make sure that the milk does not stick to the bottom of the pan and avoid burning of the boiling milk.
- Gradually, the milk would reduce to half, and the layer of cream collected would also thicken.
- Once the milk reduction has happened, the sugar needs to be incorporated. The measurement is three tablespoons but, if you have a sweet tooth, you can put a maximum of 5 tablespoons of sugar.
- Add in 15 – 18 strands of saffron. The saffron needs to be crushed to gain a bright yellow color on the dish. Add in ½ teaspoon cardamom powder. Stir gently.
- Continue the process of collecting cream, and slowly, the milk would be reduced to 1/3 of its original quantity. Switch off the flame, which would have been operating for 1 hour 15 minutes on low flame.
- Scrape off the entire cream layer, and dried milk solids add it to the thickened milk, stir in gently the sliced almonds and pistachios. Put in rose water or kewra water.
Finally, take off the Rabri formed on a plate and garnish with sliced almonds, pistachios and serve hot or chilled as wanted.