Rabri | Rabdi | Sweetened Thick Saffron Milk

Rabdi is an Indian dessert made using whole milk or full fat milk. It is delicious and creamy. It is served as it is or with Pooris, Gulab Jamun or Malpua. The Rabdi can be used in making Rasmalai too. 

How is Rabdi prepared?

The milk is boiled in a thick bottomed pan and then simmered on a low to medium flame until it is thickened. The cream which is formed on the top is mixed with the milk. This thickened milk is then sweetened with sugar and flavored with saffron and nuts.

Making Rabdi is very easy, but time consuming as it needs your complete attention for an hour or more. The milk is reduced to 1/3 of its quantity and making sure it doesn’t burn at the bottom of the pan.

Tools needs:

Thick Bottomed wide pan

A spatula to stir

Ingredients:

1 liter/ 4 1/4 cups Full Fat Milk

A pinch of Saffron + 1 tbsp milk

2 tbsp Sugar

1/4 Cardamom powder/ 4 drops of Rose Essence

2 tbsp sliced Almonds (optional)

Preparation:

• In a small bowl, soak saffron in 1 tbsp milk and keep it aside.

  

• Heat milk in the pan on medium heat. Once it starts boiling lower the heat to medium low and run a spatula into the milk.

• As soon as the cream layer is formed on top, with the help of a spatula, stick the cream to the side of the pan. OR you could just mix the cream in the milk and continue to simmer.You have to stir it occasionally to make sure that it is not sticking to the bottom.

• Once the milk is thick and ⅓ of the quantity, add sugar, cardamom powder and saffron milk and gently mix until sugar is dissolved.

 

• Then scrap off all the cream from the sides of the pan and gently mix, simmer for 2 minutes.Lastly add sliced nuts and turn off the stove.
• Serve it warm or chilled.

Notes:

• Use a heavy bottomed pan to made Rabdi. 
• If you are planning to make Rabdi for Rasmalai, you just need to reduce milk upto 1/2 of its quantity. The milk shouldn’t be too thick for Rasmalai. 
• Adjust sugar for Rabdi according to your taste.