- Milk – 1 litre
- Cardamom pwdr – ¼ tsp
- Sugar – 2 or 3 tbsp or as per taste
- Chopped almonds + pista – 3 tbsp
- Saffron – few strands [ optional ]
Soak almonds and pista in hot water, peel and slice it.
Take milk in a broad thick bottom pan.
Heat it on medium flame.
Once it starts boiling , reduce the flame.
A layer of cream will form on the top, take a spatula and move this layer towards the sides of the pan. Again allow the layer to form.
Each time the layer forms , keep moving this layer to the sides .
Keep stirring the milk in a gap of 4 to 5 mins to avoid burning of milk at the bottom and also to allow the layer to form.
You will also see milk thickening on the sides of the pan , keep scraping it and mix it with the milk.
When the milk reduces to half , add sugar + cardamom pwdr + saffron and mix well.
Again simmer the milk , repeat the process of shifting the layers to the sides.
Simmer it till the milk reduces to 1/3 or ¼ or till the consistency ,you want. Remember the Rabri will thicken more on cooling also.
Off the flame and mix in the dry fruits .
Garnish with few strands of saffron and chopped dry fruits.
You can top rabri with jalebi , malpua , shahi tukda ,puri , gulab jamun and falooda .
- You can add rose water or kewra essence also .
- It takes around 1 hr.
- I did not add saffron to the milk while boiling as I wanted the actual colour.
- You can reduce sugar and add milk maid [ condensed milk ] for more rich flavour.
- Some use corn flour .
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