Rabri : A royal dessert

Rabri is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow.


Rabdi or rabri is an associated national cuisine of India, Pakistan and Bangladesh. The rabri art travelled to the east after being formed in Varanasi and Mathura. To give it flavour, jaggery, spices, and nuts are often added, though in the east, sugar suffices.

Rabri is essentially layers of malai or cream in thickened, sweetened milk. With the addition of dry fruits like almonds and pistachios, it is flavoured with cardamom and saffron. In Hindi, this variation of rabri is also known as Lachha rabri.

Rabri is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, spices, and nuts are added to it to give it flavour. It is chilled and served as a dessert.

The dessert was previously banned in Kolkata in somewhere around the mid 20th century due to the excessive use of milk and sugar there. As the popularity of rabdi expanded from Varanasi to Lucknow, versions from Maharashtra and Gujarat were developed, such as Basundi, which included dry fruits, Khoya, and occasionally even saffron. Depending on the type of milk and its availability, milk consistency varies widely.

Bengalis had strong ties to Mathura, Vrindavan, and Varanasi, and you can first learn about rabdi in Mangalkabyas (1400). In the Charu Kolkata non-Bengali people sold rabbis while carrying them on their backs, and people made rabdi in the open.

Traditional rabdi (called Lachha rabdi in Hindi) is a luscious dessert that’s often enjoyed for special occasions and holidays. And it’s easy to see why this treat deserves to be served at nearly every celebration.

Rabri features creamy layers of clotted cream (malai), crunchy nuts in a deliciously thick condensed milk. Each bite is a delightful combination of sweet flavors and textures that keeps you going in for another spoonful.


  • We always need milk that is condensed and can easily have various layers. Hence Buffalo milk is the best for Rabdi preparation. If that’s not available you can also go for cow milk.
  • You will have to iron cast utensils because there are high chances of milt to get scorched from the bottom. You can use a non-stick or steel utensil.

Different types of rabri

Plain rabri

Plain Rabdi is tasty. But it seems delicious to those who love creamy milky taste with cream lumps in it and milk becomes half the quantity.


  • Milk- 1 litre.
  • Custard apple- 400 grams.
  • Sugar- 100 grams.
  • Chopped dry fruits- 1 tsp.
  • Cardamom- 2 pieces.
  • Nutmeg to taste.
  • Saffron to taste.

Method for Preparation

  • -In a big, heavy-bottomed pan, bring the milk to a boil.
  • -Over low heat, add the sugar and cardamom, and simmer.
  • -It should develop a film of cream over it, so avoid stirring it too frequently.
  • -Once the layer has formed, move it toward the centre and carefully swirl the milk beneath it to prevent burning.
  • -Continue until only one-third of the milk is remaining.
  • -The quantity of milk and the container will determine how long it takes.
  • -The rate of thickening increases with channel width and milk richness.
  • -When the process is finished, the colour turns beige-cream, and the cream that was pushed aside layers up.
  • -Get rid of the heat. Transfer to a serving plate once cool.
  • -Vark leaves (silver leaves) and nuts can be used as garnish. Cool, then serve.

Shahi rabri

Shahi rabri is a luscious Indian mithai which finds its presence on occasions and festivals. Learn how to make rabri with condensed milk. 

Thickened milk flavoured with saffron and cardamom and garnished with nuts is what makes shahi rabri. Looks exotic, but has simplicity along with royal taste. 

To make shahi rabri, combine all the ingredients together in a large microwave safe bowl, mix well and microwave on high for 6 minutes, while stirring once in between. Allow it to cool completely. Refrigerate for at least 1 hour and serve chilled garnished with pistachios.

The authentic rabri is made by simmering condensed milk, but this instant shahi rabdi has been made within 10 minutes using condensed milk. It helps to thicken the rabri quickly, while adding creaminess to it. Further the cooking in a microwave or microwave rabri also hastens the cooking process, while reducing the cooking time.

Paneer rabri

Cottage cheese helps to add body and flavour to the paneer rabri. This crumbled fresh paneer also lends a pleasant mouth feel. The addition of rose essence, though used in small quantities, helps to enrich its flavour further. Many Traditional Indian Favourites like Gulab Jamun , Jalebi and Malpuas taste awesome when eaten topped with rabri .


  • 4-5 Cashews Kaju
  • 4-5 Pistachio Pista
  • 4-5 Almonds Badaam
  • 8-10 strings Saffron Kesar
  • 2 Slices Bread (white/ brown)
  • 3 Cups Milk
  • 1/2 tsp Cardamom Powder Elaichi powder
  • 1/4 cup Sugar

How to make

  • Firstly, add cashews, pistachios, almonds, saffron strings and bread slices.
  • Grind it coarse.
  • Now, in a thick bottom deep pan, take 3 cups of milk.
  • Initially, keep it at full till it comes to a boil.
  • After boiling, reduce the flame to medium. Cook for 9-10 minutes. Keep stirring so that it cannot stick to the bottom.
  • Add bread mixture. And, set the flame to low.
  • Cook it till it gets a little thick. Keep stirring.
  • Set the flame to medium and cook it for another 5 minutes.
  • Rabri is ready to serve. Garnish it with chopped cashews, almonds, pistachios and rose petals.

Mango rabri

Mango rabri recipe, an easy to make, traditional Indian dessert prepared with reduced milk, mango puree and fragrant saffron that is bursting with fruity summer flavours.

Mango rabri recipe is a simple dish with minimal ingredients yet high on flavour. A rich, creamy, fruity, traditional Indian dessert with a soft pudding-like texture. A heavenly combination of creamy rabri, fruity mango and aromatic saffron.


  • Milk- 1 litre.
  • Sugar- 70-80 grams.
  • Mango- 2 pieces.
  • Cashews- 3.
  • Almonds- 3.
  • Cardamom-3.
  • Pistachios- 6-7.

How to make:

1.   Boil the milk in the vessel on medium or low flame until it gets thin and creamy and half its quantity. Mix it from time to time.

2.   Add sugar in milk and boil for another 5 minutes.

3.   Chop the mangoes. Put off the flame and immediately add chopped mangoes in it. Then chop other ingredients and add it into the creamy milk.

4.   If you want to eat chilled then keep it in the fridge or else serve hot in bowls.

Pineapple rabri

Pineapple is a tropical plant with sweet and sour flavour, and that’s why it makes this fruit perfect to be mixed with rabdi as it will be an added delicious flavour in the fruit!


  • Milk- 1 litre.
  • Sugar- 70-80 grams.
  • Chopped dry fruits- 2 tbsp.
  • Saffron to taste.
  • Chopped or grated pineapple- 1 ½ cup.
  •  Pistachio- 6 to 7.


1.   Heat the milk in a non-stick pan on medium flame till it becomes creamy until the milk becomes half it’s quantity. Mix it from time to time.

2.   Add sugar and pineapple and heat for 5 more minutes on medium flame.

3.   Switch off the gas and put the rest of the ingredients. Serve hot in bowls or keep it in the fridge for an hour if want to eat cool.