Rabri or Rabdi is an all time favourite Indian dessert which is easily available at sweet shops and now also prepared at home.
Preparing rabri at home is a long and time consuming process but when its done, trust me its worth all the patience and efforts you put in. The most important step to follow is to continuously keep stirring the milk with the spatula or a whisk and collecting the cream from the sides while it simmers. I prefer spatula as it also makes it easy to collect the cream from the sides. It is preferred to use a heavy bottom pan, if you are making desserts using milk, it simply avoids milk from burning and sticking to the bottom of the pan. The entire process took me a good one hour however if you wish you could cut down on the simmering time and use instant preparing method.
Rabri is prepared with a very few basic ingredients, the main ingredient being milk, which is simmered till it reduces and thickens. One can use condensed milk or sugar for sweetness. I prefer to add condensed milk as it gives a nice texture and richness to the entire dessert. If you wish to add flavors to this dessert, you can feel free to add elaichi/cardamom, kesar/saffron or any fruit pulp the way I have used mango for this recipe. You can simply use dryfruits to make a rich and simple dry fruit rabri. Rabri being a traditional dessert in India and Mango being the king of fruits, I decided to prepare a delicious dessert, Mango Rabri giving it a twist. You may follow my video for this dessert at the end of the recipe.
- 2 cups full fat milk
- 3/4th cup condensed milk or sugar
- 3 tsp milk powder
- 3/4th cup mango puree or pulp
- 1/2 tbsp bread crumbs
- Chopped or crush pistachios for garnishing
- Add milk to a heavy bottom pan and allow it to simmer on a medium flame or low flame.
- Keep stirring and collecting the cream from the sides while the milk continues to simmer.
- Add condensed milk when milk reduces a little and continue to stir.
- Now add milk powder when the milk has reduced almost by half.
- You will notice the colour of the milk turns cream from white and milk has reduced almost more than half.
- At this point add the mango pulp and continue to stir to avoid lumps. You may also use a whisk to stir but not necessary.
- After five to ten minutes add bread crumbs and give it a quick and fast mix.
- You will see the rabri immediately starts to thicken after adding bread crumbs and it will start to leave the sides and the bottom of the pan.
- You know your rabri is done and stop the cooking process at the desired consistency by turning off the flame.
- Mango Rabri is ready. Once it cools, refrigerate it and enjoy it anytime.
- Garnish with chopped or crushed pista before serving and enjoy!!
- Use all ingredients to be added to the milk at room temperature to avoid mishaps.
- You may use condensed milk or sugar as preferred and adjust quantity as per sweetness you desire.
- I have used fresh mango puree, however, one could also use frozen mango pulp during non seasonal months.
- Preparing rabri over medium or low flame is preferred to avoid milk burning and sticking to the bottom of the pan.
- The entire process took me a good one hour however if you wish you could cut down on the simmering time and use instant preparing method and add the bread crumbs at an earlier stage.