Rabri recipe

Yield: 1

Rabri recipe

rabri recipe

We adore this Indian dessert for its sweetness, creaminess, and aroma, as well as the texture provided by the nuts. It is not difficult to prepare, but it does necessitate patience, attention, and, most importantly, great care.

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes


  • Saffron 10 strands
  • Whole milk 1½ l.
  • Sugar 2 C. tureens
  • Cardamom ½ c. coffee
  • Pistachios chopped 2 C. tureens
  • Almonds in sheets 2 C. tureens
  • Water of roses 1c. coffee


    1. Make the necessary preparations.
    2. Soak the saffron in three cups of milk.
    3. Heat the remaining milk in a large, deep, thick-bottomed nonstick skillet over medium-low heat. Stir it up every now and then.
    4. Reduce the heat as soon as it begins to boil.
    5. When a layer of cream forms on top, carefully push it to the sides of the pan with a spatula so that it adheres to the pan.
    6. Repeat the process every time a layer of cream forms. Stir every 3 minutes to prevent the milk from sticking to the bottom.
    7. Add the sugar and saffron after the milk has been reduced by half (with its milk ). Stir everything together thoroughly.
    8. Continue to remove the cream layer and stir every few minutes.
    9. When the milk has been reduced by one-third, add the cardamom, pistachios, almonds, and rose water. Combine thoroughly.
    10. Cook for 2 minutes, then remove from the heat.
    11. Scrape off any cream that has adhered to the walls and thoroughly combine it with the milk.
    12. Allow to stand. Place it in the fridge for 1 to 2 hours after it has reached room temperature.

Nutrition Information



Serving Size


Amount Per ServingCalories 1426Total Fat 77gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 59gCholesterol 39mgSodium 782mgCarbohydrates 153gFiber 14gSugar 129gProtein 40g

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