Rabri
Rabri recipe is a very popular and highly nutritious sweet of the Indian subcontinent, Pakistan, and Bangladesh. Rabri recipe is basically a North Indian dessert that has its origin in Varanasi and Hyderabad but is equally famous through the subcontinent. Rabri is a rich source of energy and protein prepared by heating condensed milk on low flame and taking off the layer of cream that comes on top of the milk. Rabri recipe has been also voted as the most popular dairy product and dessert in India and Pakistan mainly from milk and pearl millet. Here is a simple Rabri recipe which you can easily prepare at home and serve as a dessert. You can also add cardamom and powdered nuts while garnishing and serve it chilled during parties.
Rabri is prepared in a special kind of flat-bottom karahi pan. This is the same pan which is used to make jalebi. For cooking rabri, milk is cooked slowly in the pan. Cook milk slowly so that it does not create bubbles as it is the requirement of the dish. Then cream is accumulated aside. When whole cream is moved on a side, more milk is added.
After pouring all the milk, and there is a thick layer of cream, cardamom powder, kewra, and sugar are added and then milk is cooked more.
Once sugar is dissolved in the milk, it is poured over the cream layer and mixed together. All this mixture is then converted into rabri.
It is garnished and enriched with almonds and pistachios and served.