Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




82 Comments

  1. Hi Dassana,
    Im a big fan of you. Im an amateur cook most of the times or rather all the time i refer to your recipes before i start cooking for my family. My kids love all the dish that i make specially the one followed from your site. My son’s birthday is upcoming and i want to try to make Rabri. I wanted to know if i can use condensed milk to get the thickness or the creaminess. If so could me please suggest how to make it.

    1. Thank you Gayathri for the lovely feedback. For the rabri you can take 3.5 to 4 cups of milk and boil it first. Then add ½ cup sweetened condensed milk and cook till the mixture thickens. If the rabri tastes too sweet, then you can add some more milk. if it less sweet, then add a few tablespoons of condensed milk. Add the saffron which has been mixed with some warm milk, nuts and dry fruits. You can add the saffron when adding the condensed milk too. Happy cooking.

  2. Hi Dassana,
    Thank you for the recipe. It looks delicious.
    I want to try it but we dont get organic milk here and the full fat milk also does not cream up much. I was wondering if I should add a can or two of evaporated milk to it. Please advise.
    Thanks

  3. Lovely Recipe, everyone enjoyed it including kids. We stopped having it from market now. i have become Rabri specialist at home. thanks so much for the recipe.

  4. Yummy and easy.made this today yo go with your jalebi recipe. Have to stop myself from eating too much.5 stars

  5. Hi,
    I made the rasgullas from recipe from another site. They did not hold well, so I went to your site to use those rasgullas in making the rasmilai which turned out really really great.
    I have a question about the milk that is used for rabri. I live in Canada and the homo milk has 3.25% fat. This milk does not form layers of cream like I saw on this recipe.
    What is the fat % of the milk that you are using for this recipe.
    Thank you so much. I love your website and I am here to stay.
    Please respond as soon as you can.5 stars

  6. Hi Dasanna! Love your recipes! Truly mouth watering!
    Well, I have a very strange question.
    Can we use more quantity of toned milk instead of full fat whole milk?5 stars

    1. jayasri, you will need to give a try. usually for rabri, full fat milk is the best. but i think it should work. adjust the amount of sugar, dry fruits, saffron as required.

      1. Thanks for your reply!
        May I know which brand milk did you use? Here Amul Taaza and Nestle A+ are available.

      1. sandhya, strain the milk and then you will get rich chenna. just mash the chenna or grind with sugar in mixie. then make sandesh. or you can cook the ground chenna lightly and then make sandesh. or you can let the entire water evaporate. add sugar. and make a paneer like sweet.

      1. ok … thanks
        I m a new cook…. and vegreceipes is the guide for me ….
        Helping me to experiment new receipes as i get bored eating the same food again n again.

  7. I made the rabri for the very first time and it tastes divine. Will make the malpua tomorrow for holi. Thanks a ton yet again dasana.5 stars

  8. I had made rasmalai earlier too with the traditional method of rabri. This time I want to make it again but I am confused about which will taste better rasmalai with condensed milk or the traditional method. Please help me out.
    Waiting for your response.

    1. kaur, the traditional recipe is better. with condensed milk, i always find the rasmalai to be more sweet and plus one does not get the malai wala texture of rabri in condensed milk. if short of time, then you can use condensed milk.

  9. Hi dassana I am chef I am working in Australia I was looking for the rabri recipe that one is awesome frankly speaking I am more western style chef then indian style and this rabri recipe really goes good with ghulab jamun .i am not so good in indian desserts but this recipe simple and delicious I got heaps of compliment for my indian theam night . Thanks for sharing your recipes .

  10. Madem..I REALLY THANKS TO U FORGIVING ME THE RECIPE OF MY BE SWEET FAVORATE DISH. I LIKE.I AM FROM HYDERABAD& I REALLY THANKS TO U VERY MUCH……

  11. Hi, love ur culinary skills. I have a question – what is the difference if you add sugar while making the dish as you have explained or prepare condensed milk and then add while preparing? Also I love to steam the condensed milk further for brownish colour in rabri. You have added saffron some time later after collecting some white layers of milk. Any specific reason or you can add it at the beginning too???

    1. thanks. sugar can be added first too. but i add sugar later as the amount can go awry if added first, since the milk keeps on reducing and getting thickened. thus the concentration of sugar increases. since in the recipe i have already mentioned the amount of sugar, you can add it first too. but when making without measurements, its better to add sugar later. saffron has a delicate aroma and if cooked too much, the freshness of its aroma reduces. ideally it should be added at the last stage. but to get a bright yellow color i have added it in between.

      1. Thanks for the tip. Actually I was asking for adding condensed milk in place of sugar. I would like to know the difference in cooking with sugar like you did or by adding condensed milk. Also comment which is better style of cooking.

        1. fine. i thought you are referring to rabri as condensed milk. since the milk is getting condensed in a way. with condensed milk the taste will be different than with sugar. in fact the rabri will me more richer with condensed milk. with condensed milk the time would also reduce. i would suggest to make the rabri with sugar as that gives the authentic taste. but then its totally upto you and what suits you 🙂

  12. Love your blog! Your recipes always turn our delicious no matter what; even when I make minor modifications to suit our taste or availability of ingredients. 100% success, every single time!

  13. Heya dassana, I tried this rabadi recipe today with few of my variations and I must say that it turned out so well that I am in awe..I am so thankful to u for sharing ur wonderful recipes with us. I have added little condensed milk and crumbled paneer to speed up the process and to achieve thickness as here in england it’s really difficult to get full fat milk. Thanks again ur truly wonderful.5 stars

  14. Hi dassana,

    I must say, this is my favorite cooking blog. The elaborate cooking steps and the tips in between, and those amazing pictures. I keep coming back again and again everytime trying something new from your blog. Thank you so much 🙂 Looking forward to many more recipes from your blog… 🙂

    Regards,

    1. we are quite glad to know this janhavi 🙂 do keep coming and keep sharing your views would love to hear from you. you are always welcome and thankyou so much for your kind words.

  15. Hi, first I was introduced to this website through Facebook from my friend. From that day I have become your fan. Is rabdi and basundi are same

  16. Dear Sir i really thanks to u for giving me the receipe of my be sweet dish i like i am from pakistan and i really thanks to u very much

  17. Hi Dassana,

    I tried this recipe last weekend. It turned out really nice and yummy. My husband loved it and so did I. I never knew making Rabdi was so easy, it is one of my most favorite sweet.

    Thank you so much, I love your blog!

  18. Hi dassana, I made the above recipe . took me 1 and1/2 hr . . turned out so nice that my 8 yr old son wants me to make it again. He just loved it. Never I thought I would make rabri at home. Thanks to you.5 stars

  19. Today is my Papa’s birthday and he don’t like cakes etc. So while he was away at work, i came on your awesome blog(its my google for cooking) and found this. I made it and it came out unexpectdly well for a beginner in cooking like me.

    Thank You Di.. you explain it so well ^_^ 😀

    1. welcome neha. thats really good to know. i appreciate you cooking for your father. do try some more recipes. as knowing little cooking helps in long run.

  20. This has turned out to be just yummylicious. My 8 year old was a little skeptical to have it but once he tasted just a tiny bit and he is all over this rabri. Thanks for sharing it. Would be trying a few more recipes from here. 🙂 🙂5 stars

  21. Hi Dassana,

    I really want to thank you from the bottom of my heart. I have never been interested in cooking for so many years and now that I am alone in Berlin, my only life support are your blogs. I live on them literally. I like to try all new recipes and I think I am better at cooking than being an engineer 😉 My family is surprised when I send them pictures of what I have cooked. My fiance seems to be too happy although her reasons of being happy are mean 😛

    Your pictures, your writing style, your explanations- Everything is simply the best I have come across.

    Thank you so much Dassana. You have made my life so easy and interesting. AND (YOU) have made me a good cook (according to my peers).

    This Rabri recipe is on my list for the coming weekend.

    God bless you in abundance.5 stars

    1. welcome mahesh. thats very good to know. its like blessing in disguise as you are staying alone. good to know that you are learning cooking and getting admiration from friends. thanks for your encouraging feedback and blessings. all the best.

  22. Wahhhhh….I basically dislike sweets….but the pictures of your post inspired me to cook this….though it was a tedious process the end product was heavenly….too much applause at home….again….all kudos to you….:) 🙂5 stars

    1. thanks priya for this sweet feedback. glad to know that the photography inspired you to try rabri. the process is long but if you do something else in the kitchen then you will not feel that its a long process. i usually cook my lunch and rabri side by side. so the time does not register.