A perfect sweet Indian treat with a twist
Rabri is a sweet, condensed milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, spices, and nuts are added to it to give it flavor. Created in Mathura and perfected in Varanasi, the art of rabdi traveled East and today it is a well-known delicacy around the world. Rabdi, also called rabri, is a classic North Indian treat that’s rich, creamy, and perfectly sweet. To make rabri recipe, milk is cooked until it reduces to a thick pudding-like consistency, then is flavoured with cardamoms, saffron, and your favorite nuts and dried fruits. Rabdi, Laccha Rabri is an Indian dessert made by reducing whole milk to a thick creamy consistency with layers of cream.
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Rabdi is flavoured using saffron and is garnished with almonds and rose petals making a rich tasting and looking dessert. It provides calcium, useful for healthy bones and teeth. It is filled with essential minerals and vitamins, including vitamin A, which is very crucial to maintaining our immune system. In the refrigerator, it stays good for 3-4 days in an airtight container. In the freezer, it stays good for up to 3 months. Thaw it on the counter for a few hours or in the refrigerator overnight. If you freeze this into a kulfi mould, you’ll have creamy, rich malai kulfi ready.
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Buffalo milk is preferred for the preparation of rabri because it contains higher fat content that is responsible for the formation of a thick layer of malai. Steam heating of milk is recommended because it will enable better control of temperature and prevent the development of flavour defects, like smoky and burnt. Rabri is one of my favourites when it comes to choosing a sweet with Indian touch related to and it is one of those preparations which I have tried to incorporate and concoct into global fusion recipes as well and it has worked out to my expectations in impressing some of the best foodies and dessert lovers on my guest lists over the years.
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Here are a few ideas as well on how to use the desi rabri in a slightly twisted way with a touch of videshi tadka.
Recipe-1] RABRI KI JUGALBANDI
Recipe-2] DEEWANI RABRI SHAAN-E-KHAAS
Recipe-3] BAKED RABRI KI KHWAHISH
Recipe-4] RABRI AAM-E-KHAAS
Recipe-5] GULABI RABRI KI BAHAAR
Recipe- 6] FUSION RABRI JALEBI KI PESHGI
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About the author
Dr. Kaviraj Khialani – celebrity master chef - is a Mumbai-based author, writer, academician, food –health-lifestyle coach, mentor & consultant.
He is specialized in over 33 International Cuisines & has worked with brands like the Taj Group of Hotels, Kuwait Airways to name a few. Chef Kaviraj has been awarded several Global and National Awards for his outstanding performance and achievements in his chosen field. He has been featured on Star Plus and Colors Television on several food shows as well.