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A classic North Indian dessert where full-fat milk is patiently simmered until it thickens into a luscious, creamy delight. Each spoonful has layers of malai (cream), scented with cardamom and saffron, creating an unforgettable texture and flavor.
For 4 servings
Boil the Milk
Simmer and Collect Malai (Cream)
Thicken and Flavor the Rabri
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A classic North Indian dessert where full-fat milk is patiently simmered until it thickens into a luscious, creamy delight. Each spoonful has layers of malai (cream), scented with cardamom and saffron, creating an unforgettable texture and flavor.
This north_indian recipe takes 80 minutes to prepare and yields 4 servings. At 334.6 calories per serving with 13.32g of protein, it's a moderately challenging recipe perfect for dessert.
Incorporate Malai and Finish
Chill and Serve
Gently fold in the deseeded pulp of 1-2 ripe custard apples into the chilled Rabri before serving. Do not cook the fruit.
Once the Rabri has cooled completely, mix in 1/2 cup of sweet mango puree or finely chopped mango pieces.
Stir in 2 tablespoons of unsweetened cocoa powder or 50g of melted dark chocolate along with the sugar for a decadent fusion dessert.
Soak 8-10 dried figs in warm water for 30 minutes, chop them finely, and add them to the Rabri along with the sugar.
Made primarily from milk, Rabri is an excellent source of calcium, which is vital for maintaining strong bones and teeth, and for proper nerve and muscle function.
The milk base provides high-quality dairy protein, essential for building and repairing tissues, supporting muscle health, and overall body function.
The combination of natural milk fats and added sugar offers a quick and dense source of energy, making it a satisfying dessert that can help replenish energy levels.
Rabri is a rich, indulgent dessert. While it is a good source of calcium and protein from milk, it is also high in fat and sugar. It's best enjoyed in moderation as a special treat rather than a daily food.
One serving of Rabri (about 1/2 cup or 160g) contains approximately 330-360 calories, depending on the fat content of the milk and the amount of sugar used.
It is not recommended. The signature creamy texture and the formation of thick malai layers are entirely dependent on the high-fat content of full-fat milk. Using low-fat milk will result in a thin, less flavorful dessert without the characteristic layers.
Both are thickened milk desserts, but the texture is different. In Rabri, layers of cream (malai) are collected and added back at the end, giving it a flaky, layered ('lachhedar') texture. Basundi is simmered while stirring continuously, resulting in a homogenous, smooth, and creamy consistency.
This usually happens if the milk is stirred too frequently, preventing the cream layer from forming properly on top. Allow the malai to form a distinct layer before gently pushing it to the side. Also, ensure you are using full-fat milk.
Rabri can be stored in an airtight container in the refrigerator for up to 3 days. Its flavor often deepens and improves by the next day.