October 05, 2016

Kesar Rabdi

Rabdi or Kesar Rabdi - A very famous and delicious dessert recipe from Indian Cuisine. Rabdi / Kesari Rabdi also known as Lachchedar Rabdi is thickened milk dessert flavored with Rose water/Kewra water and saffron. This recipe is mouth melting with flavors of rose water and saffron; served with sliced Almonds and Pistachio, it’s heavenly.

Cuisine: Indian | Recipe Category: Dessert & Sweet
Cook Time: 2 Hours | Chill Time: 1 Hour | Serving: 1- 1.5 Cup


Whole milk
4 cups
Sugar/powdered sugar
2 Tbsp. (Add as per taste)
Saffron (Soaked in 2 Tbsp. of milk)
1 big pinch
Yellow jell food color (optional)
1 drop
Kewra water Or Rose water
1 Tsp.
Pistachio blanched, peeled & sliced
2-3 pc, For garnishing
Almonds blanched, peeled & sliced
3-4 pc, For garnishing

Step By Step Instruction: [Hide Images]

  1. In a wide heavy bottom pan/kadhai, add milk and bring it to boil.
  2. When milk starts boiling, lower the flame and continue to simmer it on low flame, string occasionally.
  3. A layer of malai (cream) will start forming on the top of the milk. Keep collecting the layer of malai on the sides of the pan.
  4. Also keep scraping the layer of dried milk from the sides and add them back to the milk. 
  5. Keep shimmering, stirring, collecting the cream and scraping till the milk reduced to 1/3 and thickened.
  6. String of milk in intervals helps to avoid the burning and getting browned from the bottom.
  7. Once milk is thickened to desired consistency add in sugar, soaked saffron, food color and stir well until sugar dissolves.
  8. Switch of the flame and add kewra or rose water.
  9. Garnish with saffron strand, sliced almonds and pistachios
  10. Use warm or refrigerate for few hours before serving.
  11. You can serve Rabri with Malpua or can make Ras Malai.

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