Rabari | Rabadi Recipe Full | Quick and Easy Home Made Recipe - The Dish Diary

 

Recipe of Rabadi |ربڑی

Rabari | Rabadi Recipe Full | Quick and Easy Home Made Recipe, Rabri (also spelled Rabri or Rabadi) is a popular North Indian dessert that is made by boiling and thickening milk with sugar, cardamom, and other flavorings until it reduces to a creamy, semi-solid consistency. It is typically served chilled and garnished with nuts, saffron strands, or rose petals.

Rabri is a rich and indulgent dessert that is perfect for special occasions and celebrations. It can be enjoyed on its own or used as a topping for other desserts such as Gulab Jamun or Jalebi. In some regions of India, Rabri is also used as a filling for sweet dishes like Malpua or Kulfi.

 

Here is a recipe for rabri that serves approximately 6-8 people:

Ingredients:

Rabadi Recipe | The Dish Diary

·                1 liter full-fat milk

·                1/2 cup sugar (adjust to taste)

·                1/2 teaspoon cardamom powder

·                1/2 cup chopped mixed nuts (almonds, pistachios, cashews)

·                1/4 teaspoon saffron strands

·                1 teaspoon rose water (optional)

What is Rabdi made of?

What is Rabri called in English?

Is Rabdi made of malai?

Is Rabri good for health?

Recipe | The Dish Diary

1.                    Pour the milk into a heavy-bottomed pan and bring it to a boil over medium-high heat.

2.                  Reduce the heat to low and let the milk simmer for 1-2 hours, stirring occasionally. As the milk starts to thicken, scrape the sides and bottom of the pan to prevent it from sticking.

3.                  Add sugar and cardamom powder to the milk and continue to simmer for another 30-40 minutes, or until the milk has reduced to almost half its original volume.

4.                   Add chopped nuts and saffron strands to the milk, and mix well. Cook for another 5-10 minutes, stirring occasionally.

5.                  Add rose water (if using) and mix well. Turn off the heat and let the rabri cool to room temperature.

6.                  Once cooled, transfer the rabri to a serving dish and garnish with more chopped nuts, saffron strands, and rose petals.

7.                   Chill the rabri in the refrigerator for a few hours before serving.

Enjoy your creamy and delicious rabri as a dessert after meals or as a sweet treat anytime during the day!

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