Authentic Indian Rabri Recipe – Saffron, Almond & Rose Flavored

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Rabri Recipe – Saffron, Almond & Rose Flavored

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Rabri. This creamy, dreamy dessert is a staple in Indian households, especially during festivals. It’s a little bit of work, but trust me, the reward is so worth it. I remember the first time I tried making Rabri; it took a couple of attempts to get the hang of it, but now it’s a family favorite! Let’s dive in, shall we?

Why You’ll Love This Recipe

This Rabri isn’t just any Rabri. It’s infused with the delicate aroma of saffron, the crunch of almonds, and a hint of rose. It’s rich, decadent, and utterly comforting. It’s perfect for a special occasion or just a cozy night in. Plus, making it yourself allows you to control the sweetness and quality of ingredients – something I always appreciate.

Ingredients

Here’s what you’ll need to create this magic:

• 1.5 liters whole milk (approximately 6.3 cups)
• Generous pinch saffron strands (about 15-20 strands)
• 12 almonds
• 1/4 cup granulated white sugar (approximately 50g)
• 1/4 teaspoon cardamom powder (approximately 0.75g)
• 1/2 teaspoon rose water (approximately 2.5ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Saffron: Quality and Bloom

Saffron is the star here, so splurge a little on good quality strands. The deeper the color, the better the flavor. To really unlock its aroma, we’ll bloom it in warm milk.

Whole Milk: Choosing the Right Fat Content

Full-fat whole milk is essential for that rich, creamy texture. Lower-fat milk just won’t give you the same result. The higher the fat content, the quicker the malai will form.

Almonds: Regional Variations & Substitutions

I prefer using regular almonds, but you can experiment with different types! Pistachios are a lovely addition, or even a mix of both. If you have nut allergies, you can skip them altogether.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom has a much more vibrant flavor. If you can, grind your own from pods. But good quality store-bought cardamom powder works in a pinch!

Rose Water: Authenticity and Flavor Profile

A little rose water goes a long way. Make sure it’s food-grade and not overly perfumed. It adds a beautiful floral note that complements the saffron and cardamom perfectly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Pour 1.5 liters of whole milk into a heavy-bottomed pot and heat over medium heat. This is where patience comes in!
2. While the milk warms up, take 1-2 tablespoons of milk into a separate bowl. Crush your saffron strands and mix them into the warm milk. Set this aside to let the flavors bloom.
3. Blanch the almonds in hot water for about 15 minutes. This makes peeling them super easy. Once cooled, peel and chop them.
4. Bring the remaining milk to a gentle boil, then reduce the heat to medium-low. This is key – we want a simmer, not a rolling boil.
5. Now comes the fun part! As the milk simmers, a cream layer (malai) will start to form on the surface. Use a spatula to gently stick this cream to the sides of the pot. Repeat this every 10 minutes or so. It’s a little meditative, honestly!
6. After about 35 minutes, add the sugar and the saffron-infused milk. Stir gently to combine.
7. Continue simmering for another 30-40 minutes, or until the milk reduces to about one-third of its original volume. Keep scraping those sides!
8. Add the chopped almonds, cardamom powder, and rose water. Mix well.
9. Scrape all the collected cream from the pot’s sides back into the rabri and stir to combine. This is where all that hard work pays off!
10. Remove from heat, chill completely, and garnish with extra nuts before serving.

Expert Tips

A few things I’ve learned along the way…

Achieving the Perfect Malai (Cream)

The key to good Rabri is the malai. Don’t skip scraping the sides of the pot! It’s what gives Rabri its signature richness.

Preventing Scorching

Use a heavy-bottomed pot and keep the heat on medium-low. Stirring frequently also helps prevent the milk from sticking and burning.

Knowing When the Rabri is Ready

The Rabri should be noticeably thicker and have a slightly golden hue. It should coat the back of a spoon.

The Importance of Gentle Stirring

Stirring gently prevents the milk from breaking and ensures a smooth, creamy texture.

Variations

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

Vegan Rabri (Using Plant-Based Milk)

You can make a delicious vegan Rabri using cashew milk or full-fat coconut milk. It won’t be exactly the same, but it’s a great alternative! My friend, who’s vegan, swears by the cashew milk version.

Gluten-Free Rabri

This recipe is naturally gluten-free!

Spice Level Adjustment (Adding More Cardamom)

If you love cardamom, feel free to add a little more! I sometimes add up to 1/2 teaspoon for a more intense flavor.

Festival Adaptations (Janmashtami, Diwali)

During Janmashtami, Rabri is often offered to Lord Krishna. During Diwali, it’s a popular dessert to share with family and friends.

Serving Suggestions

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

• Jalebi
• Gulab Jamun
• Shrikhand
• As a topping for fruit salad

Storage Instructions

Store leftover Rabri in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon chilling, but you can gently warm it up before serving.

FAQs

Got questions? I’ve got answers!

What is Rabri and where does it originate from?

Rabri is a traditional Indian dessert made by slowly simmering milk until it thickens and becomes creamy. It originated in the Indian subcontinent and is particularly popular in Gujarat, Rajasthan, and Maharashtra.

Can I make Rabri without constantly stirring?

While you don’t need to stir constantly, frequent stirring is crucial to prevent scorching and ensure even cooking.

What if I don’t have rose water? What can I use instead?

If you don’t have rose water, you can omit it. A tiny drop of rose extract can work in a pinch, but be very careful – it’s potent!

How can I tell when the Rabri has reached the correct consistency?

The Rabri should be thick enough to coat the back of a spoon. When you run your finger through it, the line should hold for a moment.

Can Rabri be made ahead of time? How long will it keep?

Yes, Rabri can be made a day or two ahead of time. Store it in an airtight container in the refrigerator for up to 3 days.