🍶 Rabri Recipe – Authentic Indian Dessert Made with Condensed Milk & Dry Fruits

Rabri, also known as Rabdi, is a rich and creamy North Indian dessert made by slow boiling full-fat milk until it thickens and forms layers of malai (cream). Infused with cardamom, saffron, and loaded with dry fruits, this traditional sweet dish is a popular choice during Indian festivals like Holi, Diwali, Raksha Bandhan, and weddings.

This halwai-style rabri recipe will help you recreate the magic of Indian mithai shops right in your home kitchen. Whether served chilled or warm, as a standalone dessert or as a topping on jalebi, malpua, or gulab jamun, rabri never fails to impress.

🧾 Ingredients for Rabri (Serves 4)

📝 Use only full cream milk for best results; low-fat milk will not give the right texture.

🍳 Step-by-Step Instructions to Make Traditional Rabri

🥄 Step 1: Boil the Milk

1. In a heavy-bottomed kadai or non-stick pan, pour the full-fat milk.

2. Bring it to a boil over medium heat.

3. Once it starts boiling, reduce the heat to low.

🔥 Use a thick base vessel to prevent burning or sticking.

🥣 Step 2: Slow Cook and Reduce

1. Keep stirring at intervals and scrape the cream (malai) from the sides.

2. Continue this process every 5–7 minutes, allowing layers of cream to form and sticking them to the sides.

3. Reduce the milk to ⅓ of its original quantity (takes about 45–60 minutes).

👨‍🍳 This is what gives halwai-style rabdi its rich texture and flavor.

🍬 Step 3: Add Flavor and Sweetness

1. Add saffron strands, sugar, and cardamom powder.

2. Mix well and continue simmering for another 5 minutes until sugar dissolves.

3. Add condensed milk at this stage if you want a richer, creamier taste.

🌸 Step 4: Garnish and Cool

1. Scrape all the malai layers from the sides and mix them into the rabri.

2. Add chopped dry fruits and rose water.

3. Let it cool at room temperature and refrigerate for 2–3 hours before serving.

❄️ How to Serve Rabri

Rabri is a versatile Indian dessert. Here are popular ways to serve:

• As a standalone chilled dessert with extra saffron and nuts.

• Topped over jalebi, malpua, shahi tukda, or falooda.

• As a festive sweet for Diwali, Karwa Chauth, Holi, or wedding functions.

• With hot gulab jamuns or kesari rasmalai for a royal treat.

💡 Serve rabri in earthen pots (kulhads) for a traditional touch and earthy aroma.

🎊 Best Occasions to Make Rabri

Rabri holds a special place in North Indian culinary traditions and is served during:

• 🪔 Diwali celebrations

• 🌕 Sharad Purnima kheer nights

• 🧡 Karwa Chauth vrat thali

• 👫 Raksha Bandhan lunch spread

• 💒 Indian wedding feasts (shaadi ka khana)

• 🛕 Temple offerings and religious bhog

It’s also a favorite in regions like Uttar Pradesh, Bihar, Rajasthan, Punjab, and Delhi.

🥗 Nutrition Facts (Per ½ Cup Serving – Approx.)

⚠️ This is a rich dessert. Consume in moderation if watching calories.

⏱️ Quick Rabri Shortcut (Instant Version)

If you’re short on time, follow this quick rabri recipe:

1. Boil 1 liter of milk and add ¼ cup of condensed milk.

2. Add cardamom, saffron, and dry fruits.

3. Simmer for 10–15 minutes until thick.

4. Chill and serve!

⚡ A 20-minute version of the classic—perfect for unexpected guests!

💡 Expert Tips for Perfect Rabri

• Stir continuously to prevent burning or milk sticking to the bottom.

• Don’t add sugar at the beginning—it slows down thickening.

• Adding a spoon of corn flour mixed in water can help thicken rabri instantly (though traditionalists avoid it).

• For extra malai texture, don’t discard the cream layers.

• Use earthen pots or glass bowls for natural cooling and aesthetic appeal.

📌 Interesting Facts

This authentic rabri recipe is a beautiful expression of Indian culinary heritage. Creamy, rich, and bursting with flavor, rabri is more than a dessert—it’s a nostalgic taste of home, tradition, and celebration.