Hello beautiful people! Continuing on with the Diwali series, today’s post will be about the sweet version of rabri/rabdi/rabadi. I think this is a perfect sweet dish to present to your guests at a Diwali dinner. Not only is it delicious, but it is quite pretty! You make rabri by boiling milk for a super long time. I’m talking like an hour and a half to two hours, depending on how much milk you use. During this whole process, you swoop the malai to the sides of the pan as it forms.
You then mix in a little sugar with some nuts and cardamom and saffron, along with the malai from the side of the pan and wait some more. The end result is a rich and creamy dessert that you can eat plain or serve with jalebi or even poori. You can serve it warm or cold, it’s up to you!
I mean look, how delightfully delicious does that look? I have used pistachios, but you can also use almonds or cashews. I think the pistachios and saffron give it an awesome color, don’t you? Yep – I’m totally ready for Diwali to get here.
- half gallon of milk
- 1/4 cup sugar
- handful of slivered or crushed nuts
- pinch of saffron
- 1/2 tsp cardamom powder
Pour the milk into a heavy bottomed pan. Heat on high to get the milk boiling. Once it starts boiling turn it down to simmer. Every 5-10 minutes, gentle scrape the malai to the sides of the pan. Once the milk has reduced to 1/3, gently stir in the sugar. Once the sugar is dissolved, let it simmer for another 10 minutes. Now add the saffron and cardamom powder and stir. Scrape the malai from the sides of the pan into the reduced milk. Gently stir. It’s ready!
If you have jalebis on hand, feel free to use the jalebis to dip into the rabri. Yum.
Next up on the Diwali series: Bengali matar kachoris