Today I will be making Rabri. This is a North Indian delicacy. Rabri is a reduced milk. Cooked little differently.Instead of creamy, rabri is lumpy. Rabri by itself is a rich dessert. You can add a new dimension to your favorite dessert by topping rabri to desserts like malpua, jalebi, gulab jamun even toasted waffles. This recipe will serve 4.
To make rabri we will need: 4 cups of milk 2 tablespoons of sugar 2 teaspoons of sliced pistachios 2 teaspoons of sliced almonds And 1/4 teaspoon of cardamom powder.
For rabri use wide heavy bottom frying pan. So first I will pour the milk. Boil the milk on medium high. When Milk has come to full boil we are going to push the cream on the sides of the frying pan slowly and lower the heat to low medium. We should not boil this on the high heat otherwise on the rims this cream rabri will start burning. Do stir it in the center just once in a while. So it doesn’t burn from bottom. Now wait again till it becomes the dome. And we are going to push it on the sides of the frying pan. So just keep pushing it on the sides. And this is the rabri what you see on the side. I started with 4 cups of milk it will take about 40 minutes to finish this process. And we will have about 2.5 cups of rabri. This has been about 30 minutes. and rabri is looking really good. As you see on the sides of the frying pan you can see the cream. So it’s time to add the sugar,almonds, cardamom powder and pistachios we will save for the garnishing. Now we should boil it for another about 7-8 minutes. It has been about 40 minutes. And rabri will be looking ready, very nice. On the sides you will see this has dried up.This is also known as khurchan. So if you just pick up the sides and don’t put it in the milk, It’s called khurchan. Turn off the heat and just scrape the sides and put it in the milk. Rabri is ready.
If you are serving this as rabri it is served chilled. But if you are putting this over the waffles or malpuas then it should be warm.Enjoy it with your friends.