Rabri

Nutrition · per serving

Steps

1. 1

   Pour the full-fat milk into a wide, heavy-bottomed pan and bring it to a gentle boil over medium heat, stirring frequently at first so the milk does not catch on the base. Add the lightly crushed cardamom pods and saffron once the milk is hot.

   1.5 litres full-fat milk4 green cardamom pods, lightly crushed1 pinch saffron
2. 2

   Lower the heat to maintain a steady simmer. As a cream layer forms on the surface and along the sides of the pan, gently push it to the sides with a spatula rather than stirring it back in. Continue simmering for 35-40 minutes, stirring the base of the pan every few minutes to prevent scorching, until the milk reduces to about one-third of its original volume.

   1.5 litres full-fat milk4 green cardamom pods, lightly crushed1 pinch saffron
3. 3

   Add the sugar and stir gently until fully dissolved. Scrape the clinging milk solids from the sides of the pan back into the reduced milk; these ribbons and flakes give rabri its characteristic texture. Simmer for 5-7 minutes more, until slightly thickened but still pourable, as it will thicken further on cooling.

   70 g sugar
4. 4

   Remove the pan from the heat. Stir in the rose water, then discard the cardamom pod shells if desired. Let the rabri cool for 10 minutes so the flavour settles and the texture thickens slightly.

   1 tsp rose water4 green cardamom pods, lightly crushed
5. 5

   Spoon into serving bowls and scatter over the sliced pistachios. Serve warm, at room temperature, or lightly chilled.

   20 g pistachios, thinly sliced

Origin & History

Rabri is a classic reduced-milk dessert enjoyed across South Asia, including Pakistan, where it is served at festivals, weddings, and sweet shops. Traditionally made by slowly simmering milk and collecting layers of malai, it reflects the region’s long love of milk-based mithai scented with cardamom, saffron, and rose.