Rabri

How to Make Rabri

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1. Bring the milk to a boil in a wide, heavy pan, then lower the heat to medium-low.

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2. Simmer for 50 minutes. Each time a skin forms on the surface, push it to the side of the pan, stirring the milk now and then.

   Mark done Start 50 min timer

3. Add the sugar, cardamom and saffron and cook for 10 minutes more, until the milk has thickened to about a third of its original volume.

   Mark done Start 10 min timer

4. Mix in the malai from the sides of the pan, breaking it into strands. Stir in the nuts.

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5. Serve warm or chill for 1 hour.

   Mark done Start 1 hr timer

Notes for Getting It Right

• Use full-fat milk; lower-fat milk does not form a good skin.
• Scrape the base occasionally so it does not catch.
• Add the sugar late, since it speeds up scorching.

What Goes With Rabri

• Jalebi
• Malpua
• Fresh fruit
• Falooda

Keeping and Reheating

Keeps in the fridge for 3 days.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.