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Rabri (Below)


Corn Rabdi

Milk, 2 liters
Sugar, 1 cup
Cornflakes (powdered), 1/4 cup
Alum water, 2 drops
Pistas (pistachios), crushed 1/2 cup

Boil the milk till it becomes half its original quantity and keep removing the cream and layering aside. Do not stir the milk while boiling. Put alum water into the milk and stir till all the milk has dried and only a tbsp. remains. Mix sugar in this milk and scrape the cream from the sides. Layer this cream on the sweetened milk alternately with powdered cornflakes. Lastly sprinkle crushed pistas and serve chilled.

Cucumber Rabadi

4-1/4 cups milk
1 tbsp ghee
1 cup cucumber, grated
3/4 cup sugar
1/2 tsp cardamom powder
Few slices of almonds
Few drops lemon juice

Take half of the milk in an iron kadai, boil milk. Add few drops of lemon juice. Continue boiling. Lemon juice will help milk to thicken. Boil till milk is reduced to a quarter of its original volume. Do the same with the remaining half of the milk. Add 1/2 cup sugar into the hot thickened milk. Mix well. Also mix in cardamom powder. Melt ghee, add grated cucumber and cook till water evaporates. Add 1/4 cup of sugar and a little cardamom powder. Cook till the mixture thickens to pouring consistency. Pour milk rabadi (thickened milk) into a serving plate. Pour cucumber mixture over it. Sprinkle almond slices on it. Serve either at room temperature or cooled in fridge.

Mango Rabri

Milk 6 cups
Sugar 1 cup
Mango Pulp 1 cup

Put milk in a pan. Boil and simmer for 1-1/2 hours or until it acquires a granular consistency. Remove and add sugar and stir until it dissolves. Add the mango pulp when the rabri has cooled down. Chill and offer.


Whole Wheat flour -- 1 cup
Sugar -- 7 tbsp
Milk -- 4 cups
Ghee -- 4 tbsp
Chopped Almonds -- 1 tbsp
Chopped Pistachio nuts -- 1 tbsp
Raisins -- 1 tbsp

Melt ghee in a pan on medium heat and add wheat flour to this. Stir till the flour is very light brown in color. Add milk to wheat flour. Add sugar to mixture. Stir the mixture for 10-15 minutes on medium ehat till its just a little bit thick. Add almonds, pistachios, saffron, and offer.


2 liters full cream milk
1 tablespoon rose water
1/2 tablespoon pounded cardamom seeds
5 -10 shredded pistachios
5 -10 almonds blanched and shredded
cup Sugar

Using a heavy pan bring the milk to a boil, Turn the heat to minimum allowing the milk to simmer, stirring frequently. Continue for an hour or until milk is reduced to 1/3 of the quantity. The milk at this stage should be of a thickish homogeneous paste. Now add the cardamoms, sugar and nuts. Simmer until sugar dissolves. Remove it from heat, cool it and then add the rose water. Serve chilled.


2 cups milk
2 bread slices
cup condensed milk
tsp elaichi (cardamom) powder
a few saffron strands

Remove the crusts of the bread slices and throw it away. Grind the bread slices in a food processor and make fresh breadcrumbs. Set aside. Boil the milk in a heavy bottomed pan. Put in the fresh breadcrumbs, condensed milk and sugar and cook on a high flame. Keep on stirring continuously for approximately 10 minutes. Take off the fire, add the cardamom powder and saffron and mix properly. Store it in a refrigerator for 2 to 3 hours. Offer chilled.

Rabri #1

1 liter Whole milk
cup Sugar
1/4 cup sliced almonds
1/4 cup sliced pistachios

Boil milk in a large pan. Keep stirring the milk occasionally until reduced to half of its original quantity. Add the sugar. Scrape the sides of the pan from time to time to get the malai (cream) into the milk. Cook until reduced to half of its quantity. Remove from the heat and allow to cool. Add the almonds. When cool, place in the refrigerator. Whip the milk if it feels too thick. Garnish with pistachios, and offer.

Rabri #2

Milk 4 cups
Sugar 2 tbsps.
Rosewater 1 tsp.
Cardamoms 1 tsp.
Almonds Few
Pistachios Few

Bring the milk to a boil then cook slowly on a low heat for at least 2 hours. Stir frequently and let the cream thicken at the edge of the pan. Add the sugar and stir until the milk is less than quarter the original amount. Scrape the cream formed on the sides back into the milk. When ready, stir in the rosewater and pour into a glass dish. Garnish with chopped almonds, pistachios and ground cardamoms. Rabri may be served either hot or chilled.

Rabri Falooda

For the Rabadi:
Milk 4-1/4 cups
Sugar 6-7 tbsps.

For the Falooda:
Sugar 5 tbsps.
Falooda cup
Green cardamoms (powdered) 8
Saffron colour 1/2 tsp.
Water 1-1/2 cup.

For the Rabadi: Heat the milk. After the first boil, let it simmer till the milk thickens to a little less than half its original quantity and turns light brown. Add sugar and once it dissolves, wait for 5 minutes before switching off the stove. The rabri is ready. Let it cool and store in the fridge.

For the Falooda: Break the falooda into small strands and soak in water for an hour. Cook in a pressure cooker for 10-12 minutes, till the water evaporates. Add sugar, powdered cardamoms and saffron. When these ingredients too are absorbed the Falooda is ready. Serve in an ice cream cup, putting 2-3 tbsps. of Falooda topped by a helping of Rabri and crushed ice.

Sitaphal Rabdi

1 cup Sitaphal (custard apple) pulp
2 litres whole milk
3/4 cup sugar
4 almonds
4 green pistachios, unsalted
1/4 tsp. saffron strands
1/4 tsp. cardamom powder
1 tsp. chopped fragrant red rose petals

Crush almonds and pistachios coarsely, or cut into thin slivers. Boil milk in a heavy pan. Simmer for ten minutes after it starts boiling. Stir occasionally while boiling. Add sugar, stir till dissolved. Take off heat, add saffron, cardamom, almonds, pistachios. Cool to room temperature. Add sitaphal pulp, chill for 3-4 hours till very cold. Put in individual serving bowls sprinkle very few chopped petals to garnish. Serve chilled. If sitaphal is non available, you can substitute by using equal portions of mashed banana, strawberry and pineapple.


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