Rabri (Malai - Kerchan)
Rabri or rabadi is a North Indian delicacy. It is served as a dessert. Rabri is a reduced milk, cooked little differently instead of creamy rubri is lumpy. I like this dish because you can serve alone or over malpua, jalebi, gulab jamun, or waffles. There are countless combinations you can come up with.
- 4 cups of milk
- 2 tablespoons sugar
- 1/4 teaspoon crushed cardamom
- 2 teaspoon sliced almonds
- 2 teaspoon sliced pistachios
To make rabri use wide heavy frying pan. Boil the milk over medium high heat as milk comes to boil reduce the heat to low medium.
Move the layer of foaming from boiling milk towards the rim, do the same as milk foams again. Keep doing this until milk is about 3/4 in volume. This should take about 30 minutes after milk first comes to boil. Note: it is important to keep the heat low otherwise milk on the rim will start burning.
After about 20 minutes of boiling milk add the sugar and cardamom, continue to boil, until it is 3/4 in volume. Add almonds and keep pistachios for garnishing. Turn of the heat, remove the cream from the rim and fold it into milk.
Rabri is ready, taste best when it is served chilled. But if you are serving rubric with part of other dessert use warm.
- To make rabri use wide heavy frying pan. Boil the milk over medium high heat as milk comes to boil reduce the heat to low medium.
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Jaksha Zaveri
July 18, 2018 at 4:47 pmThank you
pratibha das
January 25, 2016 at 5:09 amMam…ur steps r osssummmm thnxxxxx….for ur steps
Yvonne DPenha
February 17, 2015 at 1:05 amHello Manjula,
Your news letter of today shows Rabri that can be served with Jalebi, Hulab Jamun and what is the third one on the platter to the extreme right – to me it looks like a WAFFLE – if yes, please I would like to know how to make WAFFLES.
Many thanks and hoping to hear from you soon,
YVONNE DPENHA