Rabri is a popular North Indian sweet condensed milk based dish. It is made by boiling milk on low heat for a long time and continuously removing cream on the sides of the pan until a thick layer of cream in formed. Nuts are added to it for garnishing and enhancing the flavour of the dish. Rabri finds a very prominent place in a lot of wedding functions.

Preparing Rabri is quite easy but the process takes a long time and a lot of patience. There is no short cut to this recipe so this is best made while working in the kitchen preparing other dishes.

Do not forget to take a heavy bottom thick pan or Kadai since the milk needs to be simmered for a long time and a thin bottom pan might result in milk being burnt which would spoil the taste of it.

One of my favourite dish which I made last month however teh post kept getting delayed. So today I finally post the recipe.

Serves : 4 people

Ingredients For Rabri:

  • 1 litre full fat milk
  • 3 tbs sugar or as required
  • 1 tsp cardamom powder
  • A handful of almonds or any other nuts as per preference

Step by Step Cooking instructions – How to prepare Rabri

Take 1 litre milk in a Kadai or wok and start heating the milk in low-medium flame until it starts to froth and then form cream on the top surface.


When you see cream forming on the top surface take a spatula and remove the cream/top layer and stick to the sides of the wok/Kadai.


Keep simmering the milk in low flame and as soon as you see the cream layer forming on top stick to the sides to the wok.


In the meantime soak almonds in warm water for 30 minutes and then peel their skin and chop into long strips and keep them aside.


The process of collecting cream on the sides of the wok is done many times. Also keep stirring the milk in between preventing it from burning from the bottom. You will notice that with time the quantity of milk reduces.


After 30 mins of continuously sticking the layers of cream to the sides the milk reduces to half. Now add 3 tbs sugar (or as per preference) and cardamom powder and stir well.

The colour will change to slightly yellowish as milk reduces.


When milk reduces to one third of it’s original quantity switch off the flame. Scrape off the cream from the sides of the wok and add to the remaining milk in the centre of the wok.


Stir the mixture and add almond strips.


Garnish with almonds strips and your Rabri is ready to be served warm or chilled.