Rabri is a traditional Indian dessert made by slowly simmering milk until it thickens and develops layers of cream, which are then sweetened and flavored with cardamom, saffron, and sometimes garnished with nuts. This rich and decadent dessert is often served during festivals and special occasions, either on its own or as a topping for other sweets like Malpua or Jalebi.

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Ingredients:

• 1 liter full-fat milk
• 1/2 cup sugar (adjust to taste)
• 1/2 teaspoon cardamom powder
• A few strands of saffron (optional)
• 2 tablespoons chopped nuts (almonds, pistachios)
• 1 teaspoon rose water or kewra water (optional)

Instructions:

1. Boil the Milk:

   • Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat.
   • Once it starts boiling, reduce the heat to low and let it simmer.

2. Thicken the Milk:

   • As the milk simmers, a layer of cream will form on the surface. Gently push this layer towards the sides of the pan using a spatula.
   • Continue simmering the milk, stirring occasionally to prevent it from burning at the bottom, and keep collecting the cream at the sides of the pan.
   • Repeat this process until the milk reduces to about one-third of its original volume and becomes thick and creamy.

3. Sweeten and Flavor:

   • Add sugar and stir until it dissolves completely.
   • Add cardamom powder and saffron strands (if using) to the milk. Mix well.
   • Let the rabri simmer for another 5 minutes to allow the flavors to meld.

4. Garnish:

   • Turn off the heat and let the rabri cool to room temperature.
   • Once cooled, scrape the thickened cream from the sides of the pan and mix it into the rabri.
   • Add chopped nuts and a few drops of rose water or kewra water for added fragrance.

5. Serve:

   • Serve rabri chilled or at room temperature, either on its own or as a topping for other Indian desserts.

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Nutritional Information (Per Serving – 100g):

• Calories: 150 kcal
• Protein: 4g
• Carbohydrates: 15g
• Fiber: 0g
• Fat: 8g

Tips:

• Use full-fat milk to achieve a rich and creamy consistency.
• Stir the milk occasionally while it simmers to prevent it from sticking to the bottom of the pan.
• Adjust the sweetness according to your preference by adding more or less sugar.
• Garnish with saffron and nuts for added flavor and a festive touch.

Rabri is a dessert that takes time to prepare but is well worth the effort for its luxurious taste and texture. Enjoy it as a sweet indulgence after a festive meal