The cream is the best part of milk-based Indian desserts, or as we fondly call it, “malai”. Among the malai-sweets, Rabri is the best. It is easier to make compared with kheer and tastes like heaven. Here is an easy rabri recipe for you to try out this festival season.
Ingredients
4 cups of milk
2 tbsp sugar
2 tsp almonds
2 tsp pistachios
1/4 tsp cardamom powder
Preparation
Blanch the almonds and pistachios.
Slice them and keep aside.
Boil the milk in a wide, heavy pan.
When the milk starts to boil, reduce the heat and stir occasionally.
After 20 minutes, add sugar and cardamom.
When the quantity of the milk reduces to 3/4th of the initial volume, turn off the stove.
Add sliced almonds and pistachios.
Now scrape the small cream chunks collected on the side of pan into milk.
Rabri is ready. It can be served hot or as a dessert when chilled.
