This dessert recipe is widely famous in northern region of India and is specially made for celebratory purposes.

Time: 50 minutes


  • 1/4 cup milk powder
  • 4 pistachios
  • 5 cashews
  • 1/2 teaspoon powdered green cardamom
  • 1 litre full cream milk
  • 100 gm condensed milk
  • 2 almonds
  • For The Main Dish
  • 4 strand saffron
  • 2 tablespoon sugar
  • 2 tablespoon milk


  • To prepare this delicious rabri recipe, take a non-stick pan and mix together two tablespoons of milk along with
  • saffron strands on low flame. Mix well to make a yellowish coloured milk. Transfer this saffron milk in a bowl,
  • and keep aside.
  • Now, take a deep-bottomed and non-stick pan on low flame and add full cream milk in it. Bring it to a boil and
  • then add condensed milk in the pan, stir to mix well. Simmer for about 2 minutes and then add some chopped
  • pistachios, cashews along with almonds in the pan. Stir thoroughly.
  • Cook until the milk reduces to half on low flame. Then, add milk powder in the pan while stirring thoroughly
  • along with cardamom powder and saffron milk. Mix well once again to incorporate the ingredients and bring it
  • to boil once again. (Note: Make sure that the flame is low all this while.)
  • Stir it again to blend the ingredients well. When done, remove the pan from the burner and transfer the rabri to
  • a bowl. Keep it aside to cool slightly and garnish with pistachios. Serve warm.