Rabri
Amber-colored luxury that boils down to time! The finest sauce with condensed milk flavor
Description
A highly thick, rich milk dessert slowly boiling milk on low for hours, repeatedly scraping and mixing in the 'yuba-like skin' formed on the pot.
Restaurants serving Rabri
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Milk
- Sugar
- Cardamom
- Saffron
- Almonds
- Pistachios
Instructions
- Put massive milk in a wide, thick-bottomed pot, simmer gently on low without boiling.
- Gently scoop the 'milk skin (Malai)' forming on the surface, pushing it to the pot edges. Patiently repeat for hours until milk reduces to 1/
- Return all edge-pushed skins into the milk, mix in sugar, cardamom, saffron, chopped almonds; remove from heat, chill to finish.
Learn more Spice, substitutes, tips
Key spices
Cardamom、Saffron
Substitutes at Japanese supermarkets
Evaporated milk (unsweetened condensed milk) (as a base to shorten boiling time)
Pairing
Malpua、Ghevar、Falooda
Trivia
[Hardcore] 'Edible milk' densely concentrating only milk umami and fat. Cannot be made by machines, requiring artisans to stick to the pot stirring for hours, making it one of India's most labor-intensive luxuries.
Eating tips & etiquette
[Unique Eating] Besides eating as is with a spoon, pour generously as a sauce over fried sweets like Malpua or Ghevar to make a supreme dessert plate!
Allergen
Dairy, Tree nuts