Authentic Indian Rabri Recipe – Cardamom & Saffron Milk Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Rabri Recipe – Cardamom & Saffron Milk Dessert

Okay, let’s be real. Rabri is comfort in a bowl. It’s that creamy, dreamy, slightly caramelized milk dessert that just hits different. I remember my grandmother making this during festivals, and the whole house would smell incredible. It takes a little patience, but trust me, the result is SO worth it. This recipe is my attempt to recreate that magic, and I’m excited to share it with you!

Why You’ll Love This Recipe

This Rabri recipe isn’t just about a delicious dessert; it’s about experiencing a little piece of Indian culinary tradition. It’s rich, flavorful, and surprisingly simple to make – though it does require some love and attention. You’ll adore the delicate balance of cardamom and saffron, and the satisfyingly thick, creamy texture. Plus, it’s perfect for celebrations or just a cozy night in.

Ingredients

Here’s what you’ll need to create this delightful Rabri:

• 2 cups whole milk (about 475ml)
• ?? cup heavy cream (about 120ml – see ingredient notes!)
• 1 cup sugar (about 200g)
• 1 teaspoon ground cardamom
• 1 teaspoon saffron strands
• 2 tablespoons almond slices
• 1 tablespoon pistachios (shelled and crushed)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Whole Milk is Key: Seriously, don’t skimp on the fat content. Full-fat milk (around 3.25% milkfat) is essential for that rich, creamy texture. Lower-fat milk just won’t give you the same result.
• Saffron – A Little Goes a Long Way: Good quality saffron adds a beautiful color and subtle floral aroma. A little goes a long way, so don’t overdo it!
• Cardamom’s Warm Embrace: Cardamom is a cornerstone of Indian desserts. It adds a warm, fragrant note that’s just… perfect. I always use ground cardamom for convenience, but you can use freshly ground if you’re feeling ambitious.
• Heavy Cream Boost: The amount of heavy cream is flexible! I like to add about ½ cup (120ml) for extra richness, but you can adjust to your preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a heavy-bottomed, non-stick pan (this is important to prevent sticking!), combine the milk and sugar. Bring it to a gentle boil over medium heat.
2. Once boiling, reduce the heat to medium-low. Now comes the patience part! As the milk heats, you’ll notice a cream forming on the surface. Use a spatula to gently scrape this cream from the sides and bottom of the pan, and fold it back into the milk. This is what creates those lovely layers in the Rabri.
3. Add the heavy cream and continue stirring. Keep scraping those creamy layers back into the mixture – it’s a bit of a workout, but it’s worth it!
4. Now, the long haul. Continue to cook the milk, stirring almost constantly, for about 50 minutes. You’ll want to keep a close eye on it to prevent burning. Lower the heat temporarily if you feel it’s getting too hot. The milk should reduce to about half its original volume.
5. Once the milk has reduced and thickened, stir in the ground cardamom and saffron strands. Continue cooking for another 5-10 minutes, until you reach your desired thickness. Remember, it will thicken a bit more as it cools.
6. Remove the pan from the heat and let the Rabri cool slightly. Scrape any remaining cream from the sides of the pan and fold it into the mixture.
7. Transfer the Rabri to a bowl, cover, and refrigerate for at least 30 minutes (or longer!) to allow it to chill and thicken further.

Expert Tips

• Stir, Stir, Stir! Seriously, constant stirring is your best friend here. It prevents sticking and ensures even cooking.
• Heavy-Bottomed Pan is a Must: This distributes heat evenly and minimizes the risk of scorching.
• Don’t Rush It: Rabri is a slow-cooked dessert. Don’t try to speed up the process by cranking up the heat – you’ll just end up with burnt milk.
• Check for Doneness: The Rabri is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Rabri Adaptation: My friend, Priya, who’s vegan, makes a fantastic version using cashew milk and coconut cream. It’s not exactly the same, but it’s incredibly delicious! Use about 3 cups of cashew milk and ½ cup of full-fat coconut cream.
• Sugar Level Adjustment: If you prefer a less sweet Rabri, start with ¾ cup of sugar and adjust to your taste.
• Regional Variations: Rabri varies across India! In some regions, it’s much thicker, almost like a spread. Others prefer a lighter consistency. Garnish also differs – some use rose petals, others use chopped nuts.
• Festival Adaptations: Rabri is a staple during festivals like Holi and Diwali. During Diwali, I sometimes add a tiny pinch of nutmeg for extra warmth.

Serving Suggestions

Rabri is amazing on its own, but it’s also fantastic with:

• Jalebi (a classic pairing!)
• Gulab Jamun
• Shrikhand
• As a topping for fruit salad
• Simply enjoyed chilled in a bowl!

Storage Instructions

Leftover Rabri can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken further upon chilling, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s tackle some common questions:

• What is the key to getting the perfect Rabri consistency? Patience and constant stirring! The slow cooking process and continuous scraping of the cream are crucial.
• Can I make Rabri ahead of time? Absolutely! It actually tastes better after it’s had a chance to chill and the flavors have melded.
• What is the best type of milk to use for Rabri? Full-fat whole milk is non-negotiable for the best results.
• How do I prevent the milk from scorching during the long cooking process? Use a heavy-bottomed pan, stir constantly, and keep the heat at medium-low.
• Can I use cardamom pods instead of ground cardamom? Yes, you can! Lightly crush 4-5 cardamom pods and add them to the milk during the cooking process. Remember to remove them before serving.

Enjoy making (and eating!) this delicious Rabri. I hope it brings a little sweetness to your day!