Rabri is basically an evaporated sweet thick milk, generally prepared by boiling the milk on low heat and having layers of cream in it. Its a simple but a time-consuming recipe. Rabri should be made in a thick-bottomed pan else the milk would get burnt from the bottom. 

Servings:- 4 people

Course:- Sweet

Cuisine:- Indian


1 litre milk, full cream

1/4 cup sugar

1/2 tsp cardamom powder

2 tbsp saffron milk

5 pistachios, chopped

5 cashews, chopped

5 almonds, chopped


1. Firstly, in a non-stick kadai heat 1 litre full cream milk. On a high flame, get the milk to a boil by stirring in intervals. 

2. Now, reduce the flame to medium and once a layer of cream is formed over the milk, stick the cream to the sides of the kadai. 

3. Further get the milk to a boil again and repeat gathering of the cream to the sides of the kadai. Repeat this process until the milk reduces to one-third. 

4. Next, add 1/4 cup sugar, 1/2 tsp cardamom powder and 2 tbsp saffron milk. Give them a good mix and get the milk to a boil again. 

5. Further scrape off the collected cream from the sides of the kadai and mix them well. Boil the milk for a minute or two. 

6. Switch off the flame and transfer the rabri to a bowl and let it attain room temperature. Further refrigerate the rabri for 2 hours. 

7. Finally, serve chilled rabri garnished with chopped dry fruits.