Being a Bengali, I take pride in saying that we die for desserts. Yes, that’s right. Every Bengali is born with a sweet tooth. For us a proper meal must end with a dessert or sweet dish. Sweets hold an eminent place in our culture and custom. Sweets in any form can make us go crazy and if it is Rabri, then nothing like it.
Rabri is a milk-based traditional Indian sweet dish. It is a favourite of the entire Indian subcontinent. Many believe that Rabri originated in Mathura: the birthplace of Lord Krishna but attained its true form in Varanasi. Throughout ages various versions of Rabri were created across the length and breadth of India. Though Rabri is popular in the entire subcontinent it created a special niche in Bengal. Such is our love for Rabri that we renamed an entire village as Rabrigram (in the Indian state of West Bengal), famous for its Rabri. With this love in my heart for Rabri I thought of sharing the recipe with you all!!!
RabriCourse: DessertCuisine: IndianDifficulty: Medium
2 to 3hours
2 litres of Full-cream milk
100 gm sugar or as per your taste
1tsp Cardamom powder
1tsp Kesar (optional)
1tsp Rose water (optional)
3 to 4 tsp finely chopped nuts of choice (Cashew, Almonds, Pistachios, etc.)
- Take the full-cream milk in a heavy bottom pan/Kadhai. Bring it to boil on low flames.
- Once a layer of cream forms on top of the milk, move the creamy layer with a spatula towards the side and stick it to the pan.
- Keep on simmering the milk and collecting layers of cream on all sides of the pan.
- While collecting the layers of cream on the sides, make sure to stir the milk occasionally to prevent it from burning at the bottom.
- Repeat this process of collecting cream on the sides of the pan for a while until the milk reduces to 1/3rd of its original volume.
- Now add sugar and rose water to the remaining milk and stir well. Just be aware that the milk does not stick to the bottom. Colour of the milk will turn reddish and a very thick creamy mixture will be obtained.
- Add cardamom powder and few strands of Kesar (Saffron) to it. Let the milk simmer for another few minutes.
- Put off the flames when the milk reduces to 1/4th of its original volume.
- Scrape off the entire cream collected on all sides of the pan and gently mix it with the thickened milk. Your Rabri is ready.
- Garnish it with chopped nuts. Serve the delicious Rabri hot or chilled.
- Please make sure to keep the flames low throughout the entire process.
- During collection of creams to the sides, don’t stir the milk too often else it will prevent the formation of creamy layers over top of the milk.
- Add Rose water at the end to get a strong aroma. I have added it at Step 6 to get a slight hint.
Try out this simple yet delicious creamy layered Rabri at home and enjoy its amazing taste with your loved ones. Do not forget to share your experiences with me. If you love this recipe please share my post with your family and friends. Till then Happy Savoury Dreamz!!!