Rabri~AlifBe~25
A rich and delicious dessert made by reducing milk!
Ingredients
  • 1 lit full fat milk ( I used Amul's milk with 6% fat)
  • 3 Tbsp Sugar (Add a tbsp more if you like it very well sweetened)
Method
  1. Take a thick bottomed kadai, add 2 tbsp of water or grease the kadai with ghee.
  2. Pour full fat milk and heat it on medium to high flame till it starts bubbling.
  3. Lower the flame. Remaining process needs to be done on medium flame only. A very low flame will not only increase the making time but will also alter the color of the final dish .
  4. Traditionally one has to swing hand held fan over the kadai to ensure that the cream is formed quickly. I just kept switching the ceiling fan on and off but it was not of much help!
  5. Do not stir milk very frequently as it will hamper cream formation. Just keep a spatula in the kadai and at decent intervals gently scrap the bottom of the kadai with it, without lifting the spatula off the surface.
  6. Collect the cream formed on the surface and gently move it to the sides of the kadai. Allow the cream to dry while being stuck on the sides. Keep collecting cream by pushing it to the sides and keep sticking cream on the sides of the kadai.
  7. Continue with the process till the milk is reduced to ⅓rd of its original volume. You can go ahead till it is ¼th of its volume.
  8. Add 3-4 tbsp of Sugar and gently mix it.
  9. Now mix in the thickened flakes and scraped dried thin layers in the reduced, sweetened milk.
  10. Allow the mix to cook a little more and then transfer the contents in a bowl.
  11. Once cool enough, refrigerate the Rabri for few hours.
  12. Rabri tends to thicken after cooling and more so, after the refrigeration.
  13. If you find it too thick for your liking after it is cool, simply mix in few tsp of boiled (but warm) milk.
  14. You can add saffron, cardamon, dried nuts etc if you wish to make Kulfi from this Rabri.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/06/rabrialifbe25/