Rabri Recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Grease or rinse a heavy-bottomed pot, pour in the milk, and bring it to a boil.
2. Lower the heat to low and simmer the milk until it reduces to about half, to 3 cups.
3. Meanwhile, bring 1 cup of water to a boil in a small pot, add the almonds and pistachios, turn off the heat, and let them sit until the skins loosen, about 10 to 15 minutes.
4. Drain the nuts, slip off the skins, chop them finely, and set aside.
5. Put 2 to 3 tablespoons of hot milk from the pot into a small bowl, add the saffron strands, and let them soak.
6. As the milk simmers, a layer of cream forms on top each time. Gently push it up against the sides of the pot, and stir once from the bottom to keep the milk from scorching. Repeat every time a layer forms, until the milk reaches 3 cups.
7. When the milk reaches 3 cups, add the sugar, then scrape the cream layers off the sides of the pot. If they have dried, pour some hot milk from the pot over the sides to soften them, then stir them back into the milk.
8. Simmer until the milk reduces to 2 cups.
9. Add the chopped nuts, the saffron milk, the cardamom powder and the rose water, then turn off the heat.
10. Chill the rabri and garnish with nuts just before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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