Rabri

Ingredients

Instructions

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.

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.

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.

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.

5. 5

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

Nutrition per serving

Notes

• •Use the widest pan you have; greater surface area helps the milk reduce fast enough to fit the 60-minute timeline.
• •Do not boil aggressively after reduction begins, or the milk may split or develop a grainy, overcooked taste.
• •For a richer version, chill the rabri for 1-2 hours before serving; it will thicken further and the saffron-cardamom aroma becomes more pronounced.
• •Rabri pairs beautifully with jalebi, malpua, fresh mango, or on its own as a dessert.

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