Rabri is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Let’s prepare fingerlicious Rabri with hint of saffron.


Full cream milk – 1 litre
Sugar – 2-3 Tbsp
Saffron strands – 1/4 tsp
Cardamom powder – 1/2tsp
Milk masala powder – 1 tsp

Preparation Method:

  1. In wide pan add milk, sugar, saffron strands and cardamom powder.
  2. Let the milk boil on a high flame. Once it boils bring the flame to medium and gently move the cream layers towards the side of the pan and stick it to the pan.
  3. Keep on simmering the milk and collecting the cream layers on the side.
  4. Boil milks till it comes down to one third quantity. Add tsp of milk masala powder and stir it well.
  5. Pour it into a bowl and scrape off the cream from the edges. Add the cream into the milk and lightly stir it.
  6. Chill it completely and garnish it with chopped almonds and Pistachio.
  7. Rabri is ready to be served with Shahi Tukda .