Rabri or rabdi is a traditional Indian sweet of thickened sweetened milk with layers of cream. It has mixed nuts added to it and can be served on its own or along with other dishes.
This is a thick sweeten dessert made by reducing the milk to almost 1/3rd to the original quantity and garnished with nuts. The sweet has layers of cream mixed and makes a delicious sweet on its own or along with other sweet.
Rabdi is cooked over low heat for a long time until it reduces and becomes a dense and thick condensed milk. It changes colour to off white or pale yellow because of the thickening. For sweetness you can use sugar or jaggery and nuts for flavour. Rabdi is the main ingredients in dishes like rasabali, chhena kheeri, and khira sagara. It is served along with sweets like Jalebi, Shahi Tukda, or Malpua.
This thick milk sweet is served along with out traditional Indian ice cream kulfi as well! A very similar dish to Rabri is Basundi.
Many times all are confused about the difference between Basundi and Rabri. As I had written in my Basundi post, it is a sweeten milk sweet, served slightly thinner than Rabri, mostly hot in the southern states, chilled in northern states. Mostly Basundi doesn’t have malai in it.
So whats Difference between Basundi and Rabri?
Both Basundi and Rabdi are made by reducing the milk. The only difference is in the consistency of both these desserts and the process involved.
While basundi is slightly thinner, rabdi is thicker in consistency.
Basundi is creamier while rabdi has chunks of malai.
I have already shared a version Rajasthani Rabdi Malpua.
This is very much the same except reducing it further and serving it as a more creamy version.
PIN This for Later!
If you use Rabdi frequently, you can make a large batch and freeze it for later use.
You can freeze up to two months in a freezer safe container and use for later use.
It is always best to store this in individual boxes so that you don’t have to thaw the whole batch.
When you plan to use this, you can keep it on the counter for 2-3 hours or in the refrigerator overnight.
Variations to the basic Rabdi
We can make different fruit based Rabdis as well like the Mango Rabdi, Sitafal Rabdi, Anjeer Rabdi, Angoor Rabdi, etc by adding fruit purees to the finished rabdi.
You can eat rabdi as such but it pairs fabulously with Gulab Jamun, Shahi Tukda, Imarti, Jalebi or Malpua