Rabri

Ingredients

Instructions

1. 1

   Pour the full-fat milk into a wide, heavy pan and bring it just to a boil over medium heat, stirring often so the bottom does not catch. Once it boils, lower to a steady gentle simmer.

2. 2

   Add the lightly crushed green cardamom pods and saffron strands. Simmer uncovered for 28-32 minutes, stirring every 2-3 minutes and gently scraping the cream solids that form on the sides of the pan back into the milk. This repeated scraping creates Rabri's characteristic flaky, layered texture. Reduce until the milk is roughly one-third of its original volume and looks thick but still pourable.

3. 3

   Add the sugar and stir until fully dissolved, about 2 minutes. Continue simmering for 3-5 minutes more until the Rabri lightly coats the spoon; it will thicken further as it cools.

4. 4

   Turn off the heat, remove the cardamom pods if you prefer a smoother finish, and stir in the rose water. Let the Rabri cool for 10 minutes so the flavour settles.

5. 5

   Transfer to serving bowls and garnish with the sliced almonds and pistachios. Serve warm, at room temperature, or chilled if you have extra time.

Nutrition per serving

Notes

• •Use the widest pan you have; more surface area speeds evaporation and helps fit the recipe into 45 minutes.
• •Do not boil aggressively after the milk reduces, or the milk solids can become grainy instead of soft and creamy.
• •For a richer festive version, chill fully before serving; cold Rabri tastes thicker and more luxurious.
• •If using very potent saffron, start with a pinch less to avoid overpowering the milk.

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