Imagine an entire village where almost every household makes a single sweetmeat as their source of income. It is in West Bengal, India; and it’s Rabri which they sell in the B2B model. However, there is a quite large difference between Bengali Rabri recipes and Rabri from other provinces. Bengali Rabri is made with multiple layers of milk cream, gently lifting it from the milk, stacking it in layers, and cutting it into pieces. Then it gets soaked in hot sweetened milk. It requires skill and is mostly prepared by professionals. But, today I am going to share one of my homemade rabri recipes which is quite simple and you may prepare it easily in the cozy corner of your regular kitchen.
Let’s see how you can make it.
Ingredients:
Full-fat milk – 1 Liter
Powdered Milk – ½ Cup
Saffron – A pinch
Cardamom powder – A pinch
Pistachios – 1 Teaspoon (finely chopped)
Almonds – 1 Teaspoon (finely chopped)
Sugar – 1 Cup
Procedure:
Preparing Rabri:
Take a large pot and pour the full-fat milk into it.
Bring it to a boil.
Now add milk powder and sugar. Stir well.
Add the flavours; the cardamom powder and saffron.
Boil it for 1 ½ hours in medium flame or it comes down to a coating consistency.
You should keep a continuous stirring during this process.
You need to scrape the creams getting stuck by the sides of the pot.
One of the best rabri recipes is ready.
Let it cool down completely, and transfer it to a serving bowl.
Garnish it with pistachios and almonds.
Refrigerate for 3 hours.
Serve cold.
Nutritional Value of 1 Cup Rabri
| Calorie | 613 Cal |
| Carbohydrate | 56.8 g |
| Protein | 21.5 g |
| Fat | 32.5 g |
Conclusion:
It tastes heavenly. This can be consumed with Jalebi or used as a base ingredient for other Bengali sweets, like Baked Rasgulla and Pitha. Give it a try and fall in love with it.
Read other Recipes here.