Photo: Sumit Surai · CC BY-SA 3.0 · Wikimedia Commons

Punjab · Dessert

Rabri

Traditional 41. Rabri recipe

🧺 Ingredients

• 1.5 liters full fat milk (heavy-bottomed steel pot recommended)
• 70g sugar
• ½ tsp cardamom powder
• 10 saffron strands
• 5ml rose water
• 30g almonds, sliced
• 45g pistachios, sliced

👩‍🍳 How to make Rabri

1. Boil milk (2 mins, high heat): Pour milk into heavy-bottomed steel pot (avoid cast iron, non-stick). Bring to boil on high heat (visual cue: milk rises quickly).
2. Reduce to simmer (30 mins, low heat): Reduce to low flame until milk reduces to approximately 3 cups (halfway) (visual cue: milk level drops visibly, milk becomes darker in color).
3. Manage cream layers (continuous): Every time layer of cream forms on surface, gently move it towards sides of pot and stick it there. Stir bottom to prevent scorching (visual cue: cream layer accumulates on sides, milk becomes thick and darker).
4. Add sweetener (1 min, low heat): Add sugar once milk reaches 3 cups. Add saffron-infused milk (soak saffron in 5ml warm milk), and cardamom powder.
5. Final reduction (30 mins, low heat): Continue simmering until milk reduces to approximately 2 cups (visual cue: milk becomes very thick, very dark (light brown), strong aroma develops, kitchen fills with sweet milk fragrance).
6. Visual cue for completion: Color of milk changes significantly and nice aroma wafts when properly thickened (at ⅓ reduction).

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