Rabri - A Delicious Sweet Dish of Rajasthan

The Sweets in Rajasthan is as diverse as the state itself. In some areas it is simple and basic while in others it is exotic and elaborate.
Besides spicy flavors, each region is distinguished by its popular traditional food Mirchi bada, pyaz ki kachori and doodh ladoos from Jodhpur, malpuas from Pushkar, bhujia, papad and rasogullas from Bikaner, mishri mawa, ghevar and rabri from Jaipur... the list is endless.
Those wanting to have a taste of authentic Rajasthani sweets must sample the Rabri. Rabri is a sweet, condensed milk based dish and easy to make at home and can serve as a tongue licking dessert.
It is made by boiling the milk on low heat for a long time till it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it a great taste. It is chilled and served as dessert. Traditional Rabri is made by reducing fresh whole milk.

Ingredients To Preparae Rabri

  • Dry Milk powder: 1 Cup
  • Powdered sugar/ Confectioners sugar: 1 Cup
  • Corn Starch: 1 Tablespoon
  • Unsalted sweet butter: 1 Stick (1/4 pound)
  • Heavy whipping cream: 1 Cup
  • Cardamom seeds ground: 1 teaspoon
  • Crushed Pistachio nuts: 2 Tablespoon
  • Toasted sliced slivered almonds: 2 Tablespoons

How to make Moong Rabri

  • Mix Dry Milk, powdered sugar and corn starch well. It will help if the combination was sieved.
  • Cut in the butter, it may resemble like very fine crumbles.
  • Add whipping cream stirring and mixing well.
  • Put the ingredients in a heavy bottom saut pan, preferable a non stick pan. Start cooking on a low to medium heat (180 F). High heat will cause boil-over. A thin skin of Malai (Clotted cream Devonshire) will form on the the top surface, keep folding it in. In about ten minutes you should have a nice thick Rabri. If you want it thinner, add more whipping cream.
  • Stir in Cardamom seeds, Pistachio nuts and almonds. Turn off heat.
  • After mixture has reached room temperature, transfer it to a serving dish put it in the refrigerator. Serve it chilled.