Kesar Rabri

Rabdi or Kesar Rabdi – A very famous and delicious dessert recipe from Indian Cuisine. Rabdi / Kesari Rabdi also known as Lachchedar Rabdi is thickened milk dessert flavored with Rose water/Kewra water and saffron. This recipe is mouth melting with flavors of rose water and saffron; served with sliced Almonds and Pistachio, it’s heavenly.

Step by Step Instructions with Photos

1. n a wide heavy bottom pan/kadhai, add milk and bring it to boil.
2. When milk starts boiling, lower the flame and continue to simmer it on low flame, string occasionally.
3. A layer of malai (cream) will start forming on the top of the milk. Keep collecting the layer of malai on the sides of the pan.
4. Also keep scraping the layer of dried milk from the sides and add them back to the milk. 

5. Keep shimmering, stirring, collecting the cream and scraping till the milk reduced to 1/3 and thickened.
6. String of milk in intervals helps to avoid the burning and getting browned from the bottom.
7. Once milk is thickened to desired consistency add in sugar, soaked saffron, food color and stir well until sugar dissolves.

8. Switch of the flame and add kewra or rose water.
9. Garnish with saffron strand, sliced almonds and pistachios
10. Use warm or refrigerate for few hours before serving.
11. You can serve Rabri with Malpua or can make Ras Malai.

Recipe Card

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Kesar Rabri

Author: Rekha Nahata Cooking Method: Simmering Cuisine: Indian Courses: Dessert & Sweets Recipe Keys: D Delicious F From the scratch H Homemade I Indian Desserts & Sweets

Difficulty: Beginner Cook Time 2 hour Rest Time 1 hour Total Time 3 hrs Servings: 2 Best Season: Suitable throughout the year

Description

Rabdi or Kesar Rabdi - A very famous and delicious dessert recipe from Indian Cuisine. Rabdi / Kesari Rabdi also known as Lachchedar Rabdi is thickened milk dessert flavored with Rose water/Kewra water and saffron.

Ingredients

Servings

• 4 cups Whole milk
• 2 Tbsp. Sugar/powdered sugar
• 8-10 strands Saffron (Soaked in 2 Tbsp. of milk)
• 1 drop Yellow jell food color (optional)
• 1 Tsp. Kewra water Or Rose water
• 3-4 Pistachio blanched, peeled & sliced (For garnishing)
• 3-4 Almonds blanched, peeled & sliced (For garnishing)

Instructions

1. In a wide heavy bottom pan/kadhai, add milk and bring it to boil.

2. When milk starts boiling, lower the flame and continue to simmer it on low flame, string occasionally.

3. A layer of malai (cream) will start forming on the top of the milk. Keep collecting the layer of malai on the sides of the pan.

4. Also keep scraping the layer of dried milk from the sides and add them back to the milk. 

5. Keep shimmering, stirring, collecting the cream and scraping till the milk reduced to 1/3 and thickened.

6. String of milk in intervals helps to avoid the burning and getting browned from the bottom.

7. Once milk is thickened to desired consistency add in sugar, soaked saffron, food color and stir well until sugar dissolves.

8. Switch off the flame and add kewra or rose water.

9. Garnish with saffron strand, sliced almonds and pistachios

10. Serve warm or refrigerate for few hours before serving. You can serve Rabri with Malpua or can make Ras Malai.

Note

• Click here for Hung Curd/Drained Yogurt Recipe

Keywords: Delicious, Homemade, From the scratch