Punjabi Rabri Or How To Make Punjabi Rabdi

Rabdi, which is basically a thickened milk and sugar mixture, is one of the most versatile bases used to prepare loads of punjabi desserts.

When prepared in large quantities, rabdi can take some time to cook though it is worth all the effort.

Rabdi can be eaten hot of chilled. Using full fat milk for rabadi gives the rabdi a lovely texture and flavour.

Punjabi Rabri Or How To Make Punjabi Rabdi

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Punjabi Rabri Or How To Make Punjabi Rabdi

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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2 ltrs milk
1 cup (400 gms) condensed milk
1/2 cup sugar
1/2 tsp cardamom (elaichi) powder
a pinch nutmeg (jaiphal) powder
2 tbsp slivered pistachios

  1. Heat the milk in a broad pan and keep stirring on low flame till it is reduced to half. Keep scraping the sides and bottom of the pan to prevent burning.
  2. Add the condensed milk and sugar and simmer for 10 minutes.
  3. Add the cardamom powder, nutmeg powder and pistachios and mix well.
  4. Serve hot or chilled.

Handy tip

    Handy tip
  1. Use a non-stick pan it prevents the milk from sticking and burning.
Nutrient values (Abbrv) per serving
Energy960 cal
Protein28.6 g
Carbohydrates92.1 g
Fiber0.1 g
Fat41.5 g
Cholesterol80 mg
Sodium196.6 mg