Thursday, July 7, 2011

Kesariyan Rabri

Rabri reminds me of my childhood days when we used to visit Ayodhya, Faizabad. There was this small sweet shop Ram Asray where he used to give this kulhar (Terracotta Cup) bhar ke rabri. Oh! it was just splendid. Me and my father used to hog on this whenever we used to visit Ayodhya.
I always go back to those good old days whenever I make this at home.

1l Milk
7-8 Strands of Saffron (Kesar)
1 tsp Cardamom Powder
2-3  tbsp Condensed Milk (or Sugar)


  • Soak the saffron stands in 2 tbsp milk. Keep it aside. 
  • Take a nonstick pan add the milk in it. Bring to a boil.
  • Let it simmer on low heat. 
  • Add cardamom Powder and saffron in it.
  • Mix it well.
  • Let it cook for 30 minutes till the milk is reduced and thickened.
  • Then add sugar or condensed milk.
  • Let it simmer on low heat for another 10-15 minutes.
  • Serve hot OR cold whatever one prefers.
You can use Rabri in making Shahi Tukdas. 
Rabri tastes amazing when accompanied by Jalebi or Imarti.

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