Instant Rabri (Indian Dessert)

Rabri, an Indian dessert that many people relishes in India and a famous North Indian sweet. Rabri is a thickened dessert made of milk having layers of thick cream in it. The dominant flavor in this is added by green cardamom and garnish with dry fruits and nuts like almonds and pistachios.

Usually, the preparation of rabri takes time but today's rabri recipe is very quick and easy to prepare but authentic in flavors which am sure that once you taste it, you will love it.

This rabri dessert is developed by me and I often cook it at home and everyone just relishes it in my family. So I thought that why not share it with you all.

This rabri recipe is very easy and less time consuming and ingredients are very simple, easily available in the market. There is no long list of ingredients that goes into it. It is commonly prepared in a broad kadai or thick bottom pan which helps to evaporate milk faster. The pan which you will use has to be thick from the bottom otherwise the milk will burn easily.

It is served alone or sometimes with rasgulla (another Indian dessert) and you can also add rasgulla in it or can eat it alone as well. I like rabri in both ways. Saffron can also be added to the rabri for more flavors and to give it a yellow color. However, I have not used saffron in my rabri recipe as I like it white but if you want to add saffron then you can.

So. Please try this easy and authentic dessert and share it with your loved ones. I am sure you will enjoy this dessert as much as I enjoy it.

Instant Rabri Recipe

Author: Kanchan Vaish Singh Preparation Time: 10 minutes

Cuisine: Indian Cooking Time: 40 to 45 minutes

Servings: 4 to 5

Ingredients

• Milk (full fat) 600 ml

• Milk powder 5 to 6 tbsp

• Almond powder 2 tbsp

• Sugar 4 to 5 tbsp or as per taste

• Green cardamom 5 to 6

• Pistachio for garnishing

• Almond for garnishing

Instructions

1. In a large broad thick pan, Pour milk and green cardamom. Boil for about 20 to 25 minutes first few minutes on high then medium flame. Later simmer it on low flame.

2. Stir the milk at bottom to prevent getting scorched.

3. Keep on stirring it to avoid burning from the bottom. Scrapping the sides of the pan.

4. After 20 to 25 minutes, add sugar and almond powder into the milk and stir it well. Cook for another 5 to 10 minutes on low flame.

5. Now add milk powder into the milk and keep on stirring it. Cook for another 5 minutes from medium to low flame.

6. When the milk is reduced and little thick in consistency then switch the gas off and cool it down completely. Refrigerate it for 2 to 3 hours.

7. Serve the chilled rabri and garnish it with pistachios.

Notes

1. Brown sugar can also be used instead of white sugar.

2. Keep stirring the milk to avoid burning it.

3. You can either use whole green cardamom or its powder.

4. White rasgulla can also be added in the rabri.

5. Try to use thick pan or big non stick pan can also be used.

Thank You!