rabri recipe | rabdi recipe | how to make rabri at home

Rabri recipe – Rabri or rabdi is a most delectable milk-based sweet or dessert where layers of cream (or lachedar malai) dunked in thick sweetened evaporated milk. Basically, only two ingredients are required for making a traditional shop like rabri, i.e, milk, and sugar though cardamom powder is used to bring that exotic flavor in it. As we believe rabri is traditionally connected with north india, but it originally invented in India’s royal era when milk or malai based sweets were regularly made in shahi kitchen.

Rabri or rabdi is also served with other indian sweets like malpua, gulab jamun, jalebi, shahi tukda, falooda, ghevar or imarti on special occasions in India. Though rabri is an invention of the North Indian confectioners and one of the most popular sweets of our country. But it’s also popular in other parts of India too, such as Benaras, Patna, and West Bengal. My today’s post is mainly about kolkata’s most sensational bengali rabri or rabdi recipe which I learned from my mom.

rabri is served

Rabri is easy to make homemade sweet only it’s little time consuming and continuous effort is required from start to end while making this dish. This wonderful sweet rabri or rabdi is made of milk and it’s very delicate, so we need to prepare it on a low flame with continuous stirring while making it at home. More heat can make this cream layers too hard and there is also a chance of getting burnt. Even the layers of cream of malai can be easily and quickly made at home with store-bought bread or from indian bread means roti too.

For making this instant easy rabri or rabdi with common indian roti, must tear it into small pieces first. Then soak the pieces into little water and add it into the condensed milk added flavored thick milk and cook it for sometimes. And for using store-bought bread, we must remove its brown-colored sides and then use a rolling pin to make it flat as we do the same for making easy bread malai roll. Then cut it into small pieces, soak it in little water then again press it down before putting it in thicken flavored milk and cook it a while. Prepare any one of these easy instant bread rabri or rabdi recipe at home to quickly serve it to your guests.

Here, I’ve used a trick of waving a hand fan to form the thin layers of cream on the top of the milk. As a result, with those thin layers of cream, a perfect rabri or rabdi can be made. I came to know this trick from my mom. My mom says this is the common trick which all the bengali confectioners follow while making this traditional sweet rabri recipe. And she collected this information in her childhood days. I kept it in my mind and applied it when I first made this sweet at home. Since then I’m following the same method while making this bengali sweet, this recipe of rabri is actually kheer or doodh er sor in our bengali language (not kheer in hindi).

Did you ever hear about rabri gram(village) in Gangpur for making their best bengali rabri recipe in WestBengal? In this village, most of the villagers engaged themselves in making this sweet at home as their profession. For their traditional delicious sweet rabri, the original name of this village has been changed. You may visit that village to experience the wonderful making process of their rabdi recipe. Their traditional homemade rabri is actually the best recipe of bengali lachedar rabdi(called in hindi) is very popular in Kolkata aka Paschim Bangla or West Bengal. And apart from cardamom powder, these bengali confectioners don’t use rose water and dry fruits in this milk or doodh based rabri or rabdi recipe and I’ve followed the same here. 

Make this rabri at home and let me know your valuable feedback about this sweet dish by writing it down in the comment section below.

You may try other Indian sweet recipes from my website

rabri recipe

Prep time: 5 mins

Cook time: 50 mins

Served in: 55 mins

Course: Sweet / dessert

Cuisine: North Indian

Served for: 6 people

Author: Moumita Paul

Ingredients of rabri

  • 1 lit full-fat milk
  • 4-5 tbsp sugar(add more or less as per taste)
  • 1/4 tsp cardamom powder

equipment requires for this recipe

  • Deep bottom pan
  • A hand fan
  • A spatula

Making of rabri

  • Take a thick and deep bottom pan with 1 lit of full-fat milk, place it on medium flame. Bring it to boil.
  • When the milk froth started to rise up, a thick layer of cream or malai will be clearly visible on its surface.
  • Immediately slow down the heat to its minimum. Then the froth with cream or malai will move towards one side of the pan.
  • By using a spatula gently take the cream to all the sidewalls of the pan and start to stick the layer of malai on the inner wall of it.
  • Stick the layer along the inner wall of the pan means, try to cover(as much as possible) the whole wall by sticking cream layers.
  • Apart from the first thick layer of cream, we need to collect the thin layers of the cream rather than thick cream layers or lachha.
  • As per my trick, I use a hand fan or newspaper and start waving it over the surface of the milk to get quick thin layers.
  • After 3-4 times of waving the hand fan over the milk, the thin layers of cream or malai will easily form on the milk surface.
  • Collect that cream layer and stick it to the wall of the pan as before.
  • Keep collecting the layers this same way and sticking it to the inner wall of the pan.
  • When the milk will reach to 300-350 ml or 1/3 portion of its original quantity, then stop making the layers.
  • Add 4-5 tbsp of sugar to the pan and mix it nicely with the milk and stir the milk continuously for quickly melting down the sugar.
  • After 1or 2 mins, when tiny bubbles start appearing on its surface, immediately turn off the heat.
  • Add 1/4 tsp of cardamom powder to it and mix it nicely. Remove the pan from the oven, let it completely cool down.
  • Separate the solid layers of the cream from the inner wall of the pan by scraping the pan’s wall with a spatula.
  • lastly, cut the solid cream layers into pieces by the spatula and soak it into the thick milk. Cover the pan and leave it for at least 2-3 hrs.
  • After 2-3 hrs, you may put it in the refrigerator for sometime before serving.
  • Serve this chilled homemade rabri by garnishing this sweet dish with some chopped almond and pistachios from the top.

How to make rabri at home with step by step pictures

Instructions

  • First, take a thick bottom deep and wide pan with 1 lit of milk(full-fat milk), place it on medium flame. Bring it to boil.
milk is in a thick bottom deep and wide pan, about to boil
  • Now when the milk froth started to rise up, a thick layer of cream or malai will be clearly visible on its surface.
a thick layer of malai or cream is rising up with the froth of milk
  • Then immediately slow down the heat to its minimum. Then you can see the froth with cream or malai is moving towards one side of the pan. As shown in the pic.
milk cream or malai is going towards one side of the pan while slow down the heat
  • At this moment, by using a spatula gently take the cream to all the side or wall of the pan. Then start to stick the layer of malai on the inner wall of the pan, as shown in the pic.
after gently taking the layer of cram or malai, sticking it on the inner wall of the pan to make this rabdi ki recipe
  • Don’t stick the layer only on few portions of the inner wall of the pan means, try to cover(as much as possible) the whole wall by sticking the layer of the cream as shown in the pic.
covered the whole inner wall of the pan by sticking up the layer of cream or malai on it
  • Apart from the first thick layer of cream, we need to collect the thin layers of the cream during the cooking process. As shown in the pic.
sticking the thin layer of cream or malai on the inner wall of the pan for making this shahi rabri recipe
  • Here, I’ve used my trick of using a hand fan(or even use newspaper). Hold the hand fan as shown in the pic and start waving it over the surface of the milk. As shown in the pic.
using my trick of waving the hand fan over the surface of the milk for making this bengali rabri recipe
  • After every 3-4 times of waving the hand fan over the milk. And the thin layer of cream will form or appear immediately on its surface.
  • Then collect that thin cream layer and stick it to the wall of the pan as before.
sticking the thin layer of cream which was quickly formed by waving the hand fan on the surface of the milk
  • Keep collecting the layers this way and keep sticking it all over(all over the inner wall or sides) the pan. As shown in the pic.
showing how using that trick, continuously collected and sticked up the layers of cream on the inner wall or side of the pan for making this indian sweet rabri
  • When the milk will reach to 300-350 ml or 1/3 portion of its original quantity, then stop making the layers. 
milk reached to its one third portion or three hundred ml to three fifty ml quantity, now stop making more layers for this rabdi recipe
  • Then add 4-5 tbsp of sugar to the pan and mix it nicely with the milk.
sugar is added to the milk for making this rabri recipe at home
  • Stir the milk continuously for quickly melt down the sugar in it. As we should not keep the thick solid layer of cream in the pan for a long time, the cream layers may get hard.
stirring the milk continuously for quickly melting down the sugar in it to prevent the solid layer of cream from getting hard, is the basic trick for making this rabdi recipe
  • After 1or 2 mins, when tiny bubbles start appearing on the surface of the milk, immediately turn off the heat. 
tiny bubbles started appearing on the surface of the sugar mixed milk
  • For me, it takes 1 hrs 10 mins on low heat.
  • Then add 1/4 tsp of cardamom powder to it and mix it nicely.
cardamom powder is added to the milk for making this homemade rabri
  • Remove the pan from the oven and keep it somewhere else, let it completely cool down.
removed the pan from the heat to completely cool it down
  • After sometime when milk is totally cool down, then separate the layers of the cream from the inner wall of the pan by using a spatula.
after cooling down the milk, separating the layers of the cream from the inner wall of the pan by using a spatula
  • As I’ve used a nonstick pan, the layer easily comes out of the pan, as shown in the pic.
the layer easily comes out of the non stick pan by the spatula
  • After removing all the layers from the sides of the pan, put it in the thick evaporated milk. As shown in the pic.
putting all the solid cream layer in the thick milk for making this bengali rabri gram like rabri recipe
  • Even scrape the sides of the pan if some small portion of that layer is left.
scraping the the sides of the pan for collecting the extra small portion of that layer which was left on the inner side of the pan
  • Now you should cut the solid cream layers into pieces. I personally prefer to cut the layers into small pieces. Even you can cut or break them into medium pieces too. 
cutting or braking the solid cream layers into small pieces by using the spalua for making this lachedar rabri recipe
  • Let’s soak the layers into the thick evaporated milk, cover the pan and leave it for at least 2-3 hrs. Or wait till the layers don’t soak the milk and get sweet in taste.
soaking the layers into the thick evaporated milk for 2-3 hrs for finishing the recipe of rabri
  • After 2-3 hrs the rabri or rabdi sweet will be ready. Then you may put it in the refrigerator for sometime before serving.  
  • Serve this sweet lachedar rabdi chilled by garnishing it with some chopped almond and pistachios from the top. 

Tips

  •  In the beginning, you may not be able to stick the layer all over the pan. Sometimes the layers will be slipped down from the side, but don’t be afraid of, it happens to me too. It may take some more time but during this process, slowly you will be able to do that.
  • Always maintain the heat up to medium and don’t leave it unattended once after starting the preparation.
  • Keep stirring the bottom of the pan along with making the cream layers, to avoid burning. Especially after adding the sugar into that thicken the milk, it should be more careful as sugar has a tendency to quickly stick to the bottom.
  • Never ever put the dried cream layers into the thickened milk when it is hot. Let the milk completely cool down, otherwise, the cream layers or lachche will be hard and chewy.
  • Let the dried cream layers soak the sugar added milk to get it sweet in taste, as we don’t add sugar to the milk from the beginning. 
  • Minimum 300 ml milk should be left in the pan otherwise the layers will completely soak the milk make it so dry. 
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