RABRI,KOLKATA STYLE DESSERT

 

Rabri is a sweet dish originating from Indian subcontinent. It is made by boiling milk on low flame for

 a long time until it becomes dense and changes its color .It turns off white or pale yellow. Spices and

 nuts are added to it to give another flavor. It is chilled and serve as dessert. Rabri is also known as

 Rabdi in Northen India where this is made with full fat milk, sugar, cardamoms and nuts. It tastes very

 delicious, creamy in texture.

Making rabri at home take some time and needs patience but the end results are worth the effort.

HOW IS IT MADE?

I know 2 ways to make rabri .The first one is to shimmer milk until it reduces to 1/3 of the original

 quantity. During this period, layers of milk cream formed top is moved to the sides of pots and stuck.

 These layers are lastly gives a great texture in rabri. Keep it to chill and garnishing with pistachio and

 almonds. The other method of making rabri is just to keep milk in shimmer on gas and stir

 continuously. Keep in mind that it is not catch the bottom of container. It takes some time to become

 thick the milk in its texture. Now add ilaichi powder in it. It depends on the quality of milk. You will

 get thick, smooth and granular texture in rabri. Before serving it garnishes with small sliced almonds

 pieces.

I made rabri with thick cow milk (“BHAGIRATHI “ milk, It is found in north Bengal). My specialty in rabri is to use of liquid Nolen gur. It is really a beautiful aroma comes out from rabri for adding nolen gur.

INGREDIENTS NEEDED:

1)      MILK: 1 LIT

2)      NOLEN GUR/JAGGARY: 200 GRAMS or according to your taste.

HOW TO COOK:

Take 1 liter of milk in a container .Keep it on gas oven and start to boil milk. Keep the flame in 

shimmer position. The milk starts boiling put a spatula in milk and stir. It will help not to overflow the 

milk, layers of milk is started to form. Collect milk layers on the side of container with the help of 

spatula. It is a time taking matter but last result is so tasty .At the time when milk becomes ½ of 1 liter I

add nolen gur in milk and again stir. Now I collect more thick layers of milk on sides of pot.

 It will give a good thick texture in milk. As our KOLKATA SYTLE 

RABRI we use to cut thick layers milk in square pieces and start to 

add in thick milk of rabri. Again boiling of milk is continuing and stir

 .This will give the end product as RABRI. I was not adding any extra dry fruits to garnish .I avoid adding cardamom powders because I 

used nolen gur/jaggery.I t is something different from normal rabri

 Our rabri is ready to serve.Bengalis take rabri as a dessert in dinner 

or lunch. We have it in our dinner.

Happy for sharing it. You can experiment it in your kitchen and I can assure you will get lots of 

compliments.

THANK YOU EVERYBODY.