Sunday, 18 March 2012

Rabri / Rabdi - Milk sweet

Rabri is a traditional Rajasthani sweet, made by boiling whole milk on medium heat for a long time till it becomes dense and changes its colour to creamer.   In the whole process, the dense cream layers are collected and added at the end. Other than sugar, nothing else is added to this. It is chilled and served as a desert. A tongue licking dessert.


Whole milk - 2 litres
Sugar - as per taste (Roughly about 3/4th cup)


I have chosen gold top milk as they are rich with cream. More or less, it requires, same effort for 1 litre or 2 litre, so I planned to prepare 2 litres at a time. As we boil the milk for longer period, this sweet will be preserved up to 10 days in the refrigerator. But, I doubt it., as it is difficult to stay away from it.

Take a big vessel to avoid the over flow of the milk whilst boiling. Also, the main thing in this sweet is the cream layers. If is recommended to use  wide bottomed vessel, so that we can collect more cream layers.

Boil the milk in medium high flame for about 2 hours by stirring occasionally. 
Every time, when ever the layer is formed remove it and keep it aside.

Make sure to scratch the edges to avoid burning. Also remember to scratch at the bottom of the vessel. When it has reached the desired consistency, add sugar and the collected cream layers and boil for few more minutes and turn of the heat. It gets thicker when becomes cold.

Whole milk boiled into dense creamy texture

No matter, how the consistency is., the result is a lip smacking desert.

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