Allergens in Rabri: milk, tree nuts.
Ingredients
Quantities for 4.
- 2 litres, full fat Milkfull fat, and nothing less; skimmed milk will not layer
- 80g Sugar
- 5 pods, seeds ground Cardamom
- a pinch Saffronoptional
- 2 tbsp, slivered Pistachiosoptional
- 2 tbsp, slivered Almondsoptional
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rabri is not thickened milk, it is collected milk skin. The layers are the dish, so it should never be smooth.
- Use the widest pan you own. More surface area means more skin, which means better rabri.
Method
- Bring the milk to a boil in a wide heavy pan, then lower to a bare simmer.
- As a skin forms, push it to the side of the pan with a spatula and leave it stuck there.Do not stir it back in. You are collecting layers on the wall of the pan.
- Keep going for about an hour, until the milk has reduced by three quarters.
- Add the sugar, cardamom and saffron and stir to dissolve.
- Scrape all the collected skin off the sides back into the milk and fold once, no more.Once. Stirring it smooth undoes the entire hour.
- Cool and refrigerate. Serve cold, topped with the nuts.
Storage
Keeps 3 days refrigerated. It is reduced dairy, so keep it cold and do not leave it out.
Nutrition Low estimate
One serving of Rabri (550 g) is about 477 calories, or 87 calories per 100 g.
Medium protein: 19 g a serving, 16% of the calories
| Per serving550 g | Per 100 g | |
|---|---|---|
| Calories | 477 kcal | 87 kcal |
| Protein | 19.3 g | 4 g |
| Carbohydrate | 48.3 g | 9 g |
| of which sugars | 46.9 g | 8 g |
| Fibre | 1.7 g | 0 g |
| Fat | 24.0 g | 4 g |
| of which saturated | 10.3 g | 2 g |
| of which unsaturated | 11.3 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.