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Rabri Recipe | Easy Kesar Rabri Recipe

Rabri is a very easy to cook dish that does not require lots of hustle and bustle to get that perfect dessert for a festival or celebration. The key thing to note about Rabri recipe is that though it does not require lot of hard work but it requires some patience to get it ready perfectly. Rabri is mainly a dessert widely popular in Indian Sub-continent and especially during Summer season. It is a simple sweet dish which is made using Milk (Preferably whole milk, so you can get thick cream), Sugar, few dry fruits and Saffron.
Reading Time: 10 minutes

Rabri is a very easy to cook dish that does not require lots of hustle and bustle to get that perfect dessert for a festival or celebration. The key thing to note about Rabri recipe is that though it does not require lot of hard work but it requires some patience to get it ready perfectly. Rabri is mainly a dessert widely popular in Indian Sub-continent and especially during Summer season. It is a simple sweet dish which is made using Milk (Preferably whole milk) Sugar, few dry fruits and Saffron. Whole milk is used for thicker crust while making the dish.

Chilled Rabri is served as a dessert

Rabri is served chilled and makes a great dessert for summers as the weather is hot. To make Rabri it is better to use Whole milk rather than skimmed milk so you get thick cream while boiling. Skimmed milk can be used if that is the only option available. Mostly making this dish with skimmed milk may not help cut down much in calories of make it any healthier. If you have health issues we won’t recommend this dish to you at all however you can still enjoy a little bit of it by tasting it.


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Some of the time to cook Rabri can be decreased by using some condensed milk with it. You can use any condensed milk available in the market however some of them might change the flavour a bit. Still if you are short on time, you can go for it and reduce some quantity of whole milk.

Rabri is many time used in combination with others to make other great dishes such as Shahi Tukda, Rabri Faluda Kulfi, Rabri Jalebi and many more. Just be creative and let us know how you like to have Rabri in the comments below or visiting us on our Facebook page.

Kesar Rabri

Rabri recipe as we mentioned earlier is a very simple and easy recipe to follow. It requires very simple ingredients but the end product is really great. Rabri recipe is classed among those which you would like to put in for special occasions and celebrations. Rabri recipe has few slight variations but mostly the processing is same in all cases. Some variations include using condensed milk to reduce time or use any other flavors. Here we discuss the most popular recipe – the Kesar Rabri recipe.

Ingredients for Kesar Rabri

Here is the list of all ingredients that you need to make Kesar Rabri. Most of the ingredients as mentioned in this Kesar Rabri recipe should be easily available in nearby grocery or local supermarket. If you are living outside, many of these ingredients are now-a-days readily available in major supermarkets due to their extensive use in cooking.

Ingredients To make Rabri
Ingredients to make Rabri

Spices

This dessert requires very less ingredients. Primary Ingredients are Milk, Sugar and whole spices. Spices such as Cardamom pods, Cardamom powder, Almond and Saffron threads are used to flavour the dessert. You can find all of these spices in local food store or supermarket especially under Asian spices section. Even if you are living in countries outside India such as United States or United Kingdom you can easily find all the ingredients in supermarkets.

In case you are not able to find Saffron threads, you can replace them with food colour. Rest of the ingredients and spices are for better flavour.

Milk

Milk is an important ingredient to make Kesar Rabri. Whole milk is the preferred choice to make Kesar Rabri as it forms thick crust while cooking Kesar Rabri. You can use skimmed milk but in such case the Rabri will be very thin due to less quantity of fat in Milk.


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Preparation Steps to make Kesar Rabri

To make Kesar Rabri you require Milk Masala powder which is very easy to make at home. Milk Masala powder will basically give the flavour that you find in Rabri. It is mainly a mixture of dry fruits and Cardamom. Here we will be using three different types of dry fruits but you are more than welcome to add any other dry fruit to get that extra special flavour you need. So, let’s start and make some Milk Masala powder for Rabri –

To prepare Milk Masala Powder. take 6-7 Almonds, 6-7 Cashews and 5-6 Pistachios and 3-4 Cardamom pod in a blender and mix it for a minute. This will finely chop/blend the dry fruits and Cardamom pod. This fine mixture is what we call the Milk Masala powder as it gives the flavour to Rabri.

For Rabri recipe you will just need 1 tbsp of this Milk Masala Powder in Rabri, remaining you can store and keep it for sometime. You can keep remaining Masala powder for a couple of weeks however do not keep it for too long. Especially if you are from places with extreme temperature you may need to be careful about any spoilage that you may see while storing any food item for long. If you are wondering on what other items you can use this Milk Masala powder, then here are few ideas from us – use it in Smoothies or Shakes or even in puddings such as Rice or Banana Kheer. This masala will give some added flavour to your desserts.


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How To Make Kesar Rabri

Now, once you have prepared Milk Masala Powder, let us move on to make Rabri.

To make Rabri, let us take Whole Milk in a Big Utensil (Deep Frying Pan) and first bring it to boil on high flame. As the milk starts boiling you should simmer the gas flame and let us keep heating the milk. The idea here is to get the milk thicker and reduced to approx 1/3 its initial quantity.

Once gas flame is simmer, add Saffron threads, Sugar and Cardamom powder to the milk and stir it gently.

Remember, for rest of the recipe you need to keep simmer flame. Also gently keep stir the milk from time to time.

This will ensure that the milk just doesn’t start to overflow the utensil.

As the milk boils you will start seeing a thin crust of milk cream forming on top. Once you see enough of crust, take it out using a spatula. Gently stick it on the sides of the frying pan or utensil.

Repeat this process as you cook until you have reached 1/3 of the Milk quantity.

Do not worry, as you see the cream crust getting a bit harder and a little burnt on the sides of the frying pan. This is meant to happen. Later you will be using this hardened cream to prepare Rabri. Adding cream crust gives you the creamy flavour as well as make Rabri thick.

Meanwhile, take 1 tbsp Cornflour in a small bowl and mix it with 2 tbsp of milk. You can use same milk which you are boiling in the frying pan.

Mix it well, so there are no lump formations in it.

Once, the milk is 1/3 it’s original quantity, mix the Cornflour syrup in it. This will thicken the boiling milk. Do not add too much Cornflour syrup else milk might become too thick and will just spoil everything. So stick to the proportions.

Mixing Cornflour Syrup In Milk to make Rabri
Add Cornflour Syrup to thicken Rabri Milk

Stir it for 5 minutes. Now, add Milk Masala Powder and stir again. Milk Masala powder will give the extra flavour to Rabri. Turn off the gas. Your Rabri is almost ready.

Pour the boiled milk in a bowl. Now, scratch off the thick creamy crust layer formed on the sides of the frying pan. This is what will make it more thick and bring flavour to the dessert.

Now, add the creamy crust to the boiled milk in the bowl and mix it gently.

Your Rabri is ready. Before serving it is better to keep it in refrigerator for 30 mins or more. Serve it chilled, topped with some chopped Cashews, Pistachios and Almonds. You can also use any of your favourite topping for smoothies or shakes as well.

Chilled Rabri is ready to be served after a tasty spicy meal
Delicious tasty Kesar Rabri is ready to be served after a tasty spicy meal

Many people, add Chandi Vark on top for presentation purpose only. In our opinion it is just an overkill for a simple and tasty dessert with such an excellent texture.

Chef Recommendations for Rabri

  • You can use skimmed milk in place of Whole Milk.
  • You can also use ready made Milk Masala Powder available in market.
  • If you plan to make your own Milk Masala Powder, you can make some of it and easily keep it for few weeks. It won’t spoil easily but do watch out for any signs of spoil when using next time.
  • Rabri is a milk product and will spoil easily but you can make Rabri in advance and keep it refrigerated to be consumed in another couple of days time. If Rabri turns out to be sour then it is already spoiled and must not be consumed.
  • You can use condensed milk to make Rabri and if you plan to do so, reduce the quantity of whole milk to 1/2 or 3/4.

Discover More

And that is not all folks! Shall we take this opportunity to invite you to discover more tasty and yummy recipes in our food wonderland.

Chilled Rabri is served as a dessert

Rabri Recipe

Rabri is a very easy to cook dish that does not require lots of hustle and bustle to get that perfect dessert for a festival or celebration. The key thing to note about Rabri recipe is that though it does not require lot of hard work but it requires some patience to get it ready perfectly. Rabri is mainly a dessert widely popular in Indian Sub-continent and especially during Summer season. It is a simple sweet dish which is made using Milk (Preferably whole milk, so you can get thick cream), Sugar, few dry fruits and Saffron.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4
Calories: 208kcal
Author: Dhruv

Ingredients

Main Ingredients For Rabri

  • 1 l Whole Milk
  • 4 tbsp Sugar Cheeni
  • 1 tbsp Milk Masala Powder
  • 1/2 tsp Cardamom Powder Elaichi powder
  • 1 tbsp Corn Flour Makai Ka Aata
  • Few Saffron Threads

For Garnishing

  • Few Pistachios Cashews & Almonds

Instructions

Preparation Steps to make Rabri

  • First we will prepare Milk Masala powder which will be used later while preparing Rabri.
    1 tbsp Milk Masala Powder
  • To prepare Milk Masala Powder. take 6-7 Almonds, 6-7 Cashews and 5-6 Pistachios and 3-4 Cardamom pod in a blender and mix it for 1 minute. This will finely chop/blend the dry fruits and Cardamom pod and your mixture is ready.
  • For Rabri recipe you will just need 1 tbsp of this Milk Masala Powder. You can keep remaining Masala powder for a couple of weeks however do not keep it for too long. You can also use this same Masala powder in Smoothies or Shakes along with other ingredients.

How To Make Rabri

  • Take Whole Milk in a Big Utensil (Deep Frying Pan) and bring it to boil on high flame.
    1 l Whole Milk
  • Now simmer the gas flame, add Saffron threads, Sugar and Cardamom powder to the milk and stir it. Now for rest of the recipe you need to keep simmer flame.
    1/2 tsp Cardamom Powder, Few Saffron Threads, 4 tbsp Sugar
  • Since, you are now cooking on simmer flame thin crust of milk cream will start forming on top as the milk will boils. Once you can see enough of cream layer crust, take the crust out using a spatula and gently stick it on the sides of the frying pan or utensil.
  • As you will keep cooking until you have reached 1/3 of the Milk quantity, you need to keep repeating above mentioned step and take out enough of cream crust on the side of the utensil.
  • Do not worry, as you see the cream crust getting a bit harder and a little burnt on the sides of the frying pan, this is meant to happen. Later you will be using this hardened cream to prepare Rabri.
  • Meanwhile, take 1 tbsp Cornflour in a small bowl and mix it with 2 tbsp of milk. You can use same milk which you are boiling in the frying pan.
  • Mix it well, so there are no lump formations in it.
  • Once, the milk is 1/3 it's original quantity, mix the Cornflour syrup that you had already prepared in it. This will thicken the boiling milk.
    1 tbsp Corn Flour
  • Stir it for 5 minutes. Now, add Milk Masala Powder and stir again. Turn off the gas. Your Rabri is almost ready.
  • Pour the boiled milk in a bowl. Now, scratch off the thick creamy crust layer formed on the sides of the frying pan. This is what will make it more thick and bring flavour to the dessert.
  • Now, add the creamy crust to the boiled milk in the bowl and mix it gently.
  • Your Rabri is ready, but before serving we recommend keeping it refrigerated for 30 mins or more. Chilled Rabri is a great dessert. Garnish it with some chopped Pistachios, Cashews and Almonds. You can also add any of your favourite topping.
    Few Pistachios

Video

Notes

Some considerations while cooking and serving –
  • You can use skimmed milk in place of Whole Milk.
  • You can also use ready made Milk Masala Powder available in market.
  • If you plan to make your own Milk Masala Powder, you can make some of it and easily keep it for few weeks. It won't spoil easily but do watch out for any signs of spoil when using next time.

Nutrition

Serving: 1Serving | Calories: 208kcal (10%) | Carbohydrates: 25g (8%) | Protein: 8g (16%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 3g | Cholesterol: 26mg (9%) | Sodium: 111mg (5%) | Sugar: 26g (29%)
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