Rabri is basically the thick, creamy residue which is left behind after milk is evaporated.

Time: 25 minutes


  • 2 litre milk
  • 1 teaspoon powdered green cardamom
  • 4 drops rose water
  • 1/2 cup sugar
  • 1 pinch saffron
  • 100 gm khoya


  • Take a deep bottomed pan and add the milk. Bring it to a boil. Keep the flame low. Continue to boil the milk till
  • it is reduced to half. You must take full cream milk for this recipe as it is richer.
  • Finely grate the mawa or khoya and add to the milk. It is very important to grate the mawa in a way, no lumps
  • remain or the taste of the rabri will be spoilt. You must keep the flame low and stir continuously as milk has a
  • tendency to stick at the bottom and there are chances of its getting burnt. This not only spoils the taste of this
  • dessert recipe but also makes it look unappetizing with black burnt milk surfacing on top.
  • Now add the sugar and green cardamom powder and simmer till the sugar is completely dissolved. Keep the
  • flame low and mix continuously with a ladle. Once the milk is thick enough, switch off the flame and allow it to
  • cool. Dissolve saffron in one tablespoon of milk and pour into the rabri. You can add chopped nuts of your
  • choice at this point. Add rose water and stir well.
  • Keep aside to cool and refrigerate. Serve in an attractive glass or silver bowl garnished with the nuts of your
  • choice.