Rabri

Rabri is a traditional Indian sweet dish originating from the Indian subcontinent. It is made by simmering milk on low heat for a long period until it becomes dense, creamy and changes color to pale yellow or off-white. The milk is continuously stirred during the simmering process to prevent it from sticking to the bottom of the pan. A layer of cream, which forms on the surface, is skimmed off and set aside. This process is repeated until the milk is significantly reduced and thickened.

Once the milk has reduced sufficiently, sugar, spices (such as cardamom, saffron, and nutmeg) and nuts (such as almonds, pistachios, and cashews) are added. The skimmed cream layers (malai) are then added back into the thickened milk. Rabri is typically served chilled.

Regional variations exist, with different spices and nuts being incorporated depending on local preferences. It is often served as an accompaniment to other Indian sweets, such as jalebi, or as a dessert on its own. Rabri is a popular sweet during festivals and celebrations across India.