Tools and Appliences (List of My Favourite Kitchen Tools )

• Flat Bottom Kadhai 🥘

• Spatula

• Saffron

• Rose water

• Ghee

🕰️ Cooking time - 1hour 30 minutes

Here's a traditional recipe for Rabri:

Ingredients:

• 1 liter full-fat milk

• 1/4 cup brown sugar / jaggery

• A pinch of saffron strands

• 1 teaspoon freshly crushed cardamom powder

• 2 tablespoons chopped nuts (almonds, pistachios, cashews)

• 1 teaspoon Ghee (for frying the nuts)

• 1/2 teaspoon Rose water (optional)

Instructions:

1) Soak the nuts for about 30 mins in warm water prior cooking.

2) Pour the milk into a heavy-bottomed flatten kadai and bring it to a boil over low heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.

3) Once the milk comes to a boil, keep stirring every few minutes to prevent forming a layer on the top.

4) After around 30 minutes, When you will notice a layer of cream forming on the top of the milk, just grab a spatula and gently move that luscious layer to the side of the kadai. Stick it out there.

5) Repeat this process every 5-10 minutes until you have collected a good amount of cream. This step is important for the richness of Rabri.

6) Once the milk has reduced to almost half its original quantity, add sugar . Stir well until the sugar dissolves.

7) Crush the saffron strands with your fingers and add them to the milk this will give you the aroma and golden colour . Add cardamom powder as well. Mix everything together.

8) Continue simmering the milk on low heat until it thickens to a desired consistency. This process may take another 30-40 minutes.

9) Meanwhile, lightly frying the nuts in a separate pan until they become fragrant. Let them cool, then pour them into the kadai and mix with the milk.

10) Once the milk reaches a thick consistency, Scrape off the entire layers of cream cream and add with the milk, and add delicate rose water to create distinct different textures. Once all flavors are well developed, remove it from the heat and let it cool for a few minutes.

11) Transfer the Rabri to a serving dish and garnish it with the chopped pistachios.

12) You can serve Rabri warm or chilled, depending on your preference. It tastes great both ways! Enjoy!

Rabri tastes very delicious, creamy & is full of flavors from the cardamoms and saffron. Making rabri at home does take some time & needs patience but the end results are worth the effort. Happy cooking!

Note:

• Rabri is traditionally served in earthenware cups or bowls, which enhance its flavor and presentation.

• Boil milk on low-medium heat with occasional stirring to retain nutrients, kill microbes, and enhance taste. Ideally, boil milk twice for 2-3 minutes each time.