Delicious Homemade Rabdi Recipe: A Royal Indian Dessert

Rabdi, also spelled as "Rabri," is a traditional Indian dessert known for its rich, creamy texture and heavenly taste. Often served during festivals, weddings, and special occasions, this delicacy is made by slowly simmering full-fat milk until it thickens and is flavored with sugar, cardamom, and nuts. Making rabdi at home requires patience, but the result is truly rewarding.
Here is a step-by-step recipe for making authentic rabdi.

Ingredients

● Full cream milk – 1.5 liters

● Sugar – 5 to 6 tablespoons (adjust to taste)

● Cardamom powder – ½ teaspoon

● Chopped almonds – 1 tablespoon

● Chopped pistachios – 1 tablespoon

● Saffron strands – 8 to 10 strands (optional)

● Rose water or kewra water – ½ teaspoon (optional)


Instructions
1. Boil the Milk
Start by pouring the full cream milk into a heavy-bottomed pan or kadai. Bring it to a boil on medium heat. Stir occasionally to avoid the milk sticking to the bottom.
2. Simmer and Reduce
Once the milk comes to a boil, reduce the flame to low and let it simmer. Keep stirring at regular intervals, scraping the sides of the pan and mixing the cream (malai) back into the milk. This process helps the milk thicken and develop the signature rabdi texture.
3. Add Saffron and Cardamom
Soak saffron strands in a tablespoon of warm milk for 10 minutes and then add it to the thickening milk. Sprinkle in the cardamom powder as well. The aroma begins to build as the milk continues to reduce.
4. Sweeten the Rabdi
When the milk reduces to about one-third of its original quantity and reaches a creamy consistency, add sugar. Stir well until it dissolves completely. You can adjust the sugar according to your preference.
5. Garnish and Final Touches
Add the chopped almonds and pistachios to the milk, keeping a few aside for garnishing. Mix in the rose water or kewra water for a fragrant touch, though this step is optional.
6. Cool and Serve
Once done, remove from heat and let the rabdi cool. Transfer it to a serving bowl. Garnish with the remaining nuts. You can serve it warm or chilled, depending on your liking.

Tips for Perfect Rabdi
● Always use full cream milk for a rich and creamy texture.

● Stir continuously to prevent burning and ensure even thickening.

● Scraping the malai from the sides and mixing it in is key to the authentic rabdi consistency.

● For a quicker version, condensed milk can be used, but traditional slow-cooked rabdi has a superior taste.


Rabdi pairs wonderfully with jalebi, malpua, or gulab jamun. But even on its own, it's a regal treat that never fails to impress. Making it from scratch gives you complete control over the sweetness and flavor, allowing you to enjoy this classic dessert just the way you like it.