Rabri My Recipebox:

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Author Vahchef Servings 0 persons
Published September 22, 2007 Cooking Time (mins)
Main Ingredient Flour Preparation Time mins


Recipe of Rabri

Ingredient Name Quantity Unit
Confectioners' Sugar  1 Cup
Dry Milk Powder  1 Cup
Green Cardamom Pods (Choti Ilaichi)  1 Teaspoons
Pistachio Nuts (Pistay)  2 Tablespoons
Slivered Almonds (Baadaam)  2 Tablespoons
Corn Starch  1 Tablespoons
Unsalted Sweet Butter  4 Ounces
Heavy Whipping Cream  1 Cup


In a bowl combine dry milk, confectioners#39; sugar, and corn starch; mix well.

Add melted butter and mix; mixture will become crumbled. Add whipping cream; mix well.

Put ingredients in a sauteacute; pan, preferably a non stick pan. Cook on low to medium heat (180 ordm;F). A thin layer of Malai (Clotted cream Devonshire) will form on the top surface, keep folding it in. In about ten minutes you should have a nice thick Rabri. If you want it thinner, add more whipping cream.

Stir in cardamom seeds, pistachio nuts and almonds; mix and remove from heat. Set aside to let the rabri cool down to room temperature.

After mixture has reached room temperature, transfer into a serving dish and refrigerate. Serve well chilled.

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