Rabri

• Milk 1-1/2 litre
• Khoya 1/2 cup
• Sugar 1/2 cup
• Cardamom 2
• Pistachio 4-5
• Safron (dissolved in water) a few drops
• Kewra few drops

METHOD:

1) Bring milk to boil in a large pan.
2) Add khoya, cardamom and sugar.
3) Now cook on lower flame continuously for 2 hours.
4) When layer comes on surface keep layer aside in pan.
5) Simmer until milk reduced.
6) Sprinkle pistachio, kewra and saffron and serve chilled.

Rabri consists of thick sweet cream eaten with spoon. It is prepared in different styles as there are different recipes available to make it. Milk is first boiled in pan for hours, then khoya, sugar and cardamoms are added and then it is further simmered.

It is common to serve rabdi after in parties and gatherings.

Rabri is a sweet South Aisan dish made using milk, sugar and khoya and further flavored with pistachios, cardamoms, saffron and kewra. Some cuisines use yogurt instead of milk, flour and bajra ki roti instead of khoya. Rabari is a famous recipe followed mostly in Pakistani and Indian Cuisines. Rabdi is made in Pakistan, Bangladesh as well as Northern and Western India. Rabri has also further types in which most popular is Lachhe Dar Rabdi. In Pakistan, it is mainly cooked and served at weddings and special occasions.

Rabree has also some common variants such as Sweet Rabree which is sweet dish based on condensed milk. Condensed milk is boiled on low flame for long time unless it gets pinkish in color. Then sugar, pistachios and other spices are added to flavor it. Then it is chilled for hours and then served as a dessert. Rabadi is also used to form other sweet desserts such as chhena kheeri, kheer sagar and rasaballi.

Other than sweet rabadi, Calcutta Rabdi is also very famous in India. This one is prepared by heating sweet milk in karahi. During the heating process, rich thick cream begins to form on the surface. Process continues until whole milk is evaporated and turned into cream.