Rabri
Rabri is a creamy, sweet dessert made by simmering milk until it thickens and reduces by half, then adding sugar, nuts, and spices. It's a popular dish in India and Pakistan, and is often served with puri or rice. This recipe is for a simple version of rabri that can be made in a slow cooker.
Rabri has a long and storied history, dating back to the Mughal Empire in India. It is said that the emperor Akbar was so fond of rabri that he would have it served to him every day. Rabri was also a popular dish among the wealthy and elite in India, and it was often served at weddings and other special occasions. Today, rabri is still a popular dessert in India and Pakistan, and it is enjoyed by people of all ages. It is often served with puri or rice, and it can also be used as a topping for other desserts.
Rabri Rabri Rabri Rabri
Prep time: 10 | Cook time: 360 | Serves: 6
Ingredients
  • 1 gallon whole milk
  • 1 cup sugar
  • 1/2 cup chopped nuts (pistachios, almonds, or cashews)
  • 1 teaspoon ground cardamom
  • Saffron strands (optional)
Instructions
  1. Pour the milk into a slow cooker.
  2. Add the sugar and cook on low for 6-8 hours, or until the milk has reduced by about half and thickened.
  3. Stir in the nuts, cardamom, and saffron (if using).
  4. Cook for an additional 30 minutes, or until the rabri has reached your desired consistency.
  5. Serve warm or chilled.
Why It Works
  • Simmering the milk slowly allows it to thicken and reduce without scorching.
  • Adding sugar and spices to the milk enhances its flavor.
  • Using a slow cooker makes it easy to cook rabri without having to constantly monitor it.