Ingredients:
- 4 bread slices (white or milk bread, edges removed)
- 1 litre full-fat milk
- 1 pinch saffron (kesar)
- ¼ teaspoon cardamom powder (elaichi)
- 2 tablespoons finely chopped dry fruits (almonds, pistachios, cashews)
Instructions:
- Prepare Rabri:
In a non-stick pan, bring 1 litre of milk to a boil. Once it comes to a boil, lower the flame and simmer while stirring occasionally until it reduces to almost half. This should take about 15–20 minutes. - Flavoring the Milk:
Add saffron strands and cardamom powder. Mix well and give it one more gentle boil to infuse the flavors. - Cooling the Rabri:
Allow the rabri to cool to room temperature. Then refrigerate it for at least 2 hours for best results. - Prepare Bread Rounds:
Using a round bowl or cookie cutter, cut each bread slice into circular discs. - Soak and Serve:
Dip each bread disc into the chilled rabri for a few seconds on each side. Place on a serving plate and pour extra rabri over each piece. - Garnish and Chill:
Garnish with finely chopped dry fruits. Serve immediately or chill for an hour before serving.
Nutritional Information (General):
- Calories: 210 kcal
- Carbohydrates: 28g
- Protein: 6g
- Fat: 8g
- Sugar: 18g
- Calcium: 20%
- Iron: 2%
Cooking Tips & Variations:
- Richer Taste: Use milk bread or slightly sweet bread for an extra indulgent taste.
- Flavored Rabri: Add a dash of rose water or kewra water to enhance the aroma.
- Dry Fruits: Use a mix of almonds, pistachios, and even silvered coconut for garnish.
- Fruity Twist: Add chopped mango or berries while garnishing for a fusion version.
Common Mistakes & Fixes:
- Mistake: Bread turns soggy and falls apart.
Fix: Soak for only a few seconds and ensure rabri is cold. - Mistake: Rabri sticks to the pan while cooking.
Fix: Stir frequently and always cook on low flame. - Mistake: Rabri tastes burnt.
Fix: Use a non-stick pan and avoid leaving milk unattended.
Chef’s Tips & Tricks:
- Use full-fat milk to achieve thick, creamy rabri in less time.
- Toast the bread lightly (optional) before cutting to avoid sogginess.
- Prepare rabri a day ahead to save time and deepen flavors.
- If making for a crowd, prepare all discs and store separately, then soak right before serving.
Brand Suggestions:
- Milk: Cravendale Whole Milk (Tesco, Asda, Sainsbury’s)
- Saffron: TRS or Schwartz Saffron Threads
- Cardamom Powder: Natco or East End
- Dry Fruits: Whitworths Mixed Nuts or Tesco Everyday Value Almonds/Pistachios
- Bread: Hovis Soft White Bread or Warburtons Milk Roll
Equipment & Tools:
- Non-stick pan
- Wooden spatula
- Sharp knife or cookie cutter (round)
- Mixing bowl
- Serving plate
- Refrigerator
Pairing Suggestions:
- Best served chilled with a cup of cardamom chai.
- Pairs well after a spicy Indian meal like biryani or paneer masala.
- Can be served as part of a festive Indian dessert platter.
Allergen Information:
- Dairy: Contains milk – not suitable for those with lactose intolerance. Use dairy-free milk alternatives if needed.
- Gluten: Contains gluten from bread – use gluten-free bread if needed.
- Nuts: Contains nuts – omit or replace if allergic.
Recipe Instructions Step by Step:
Step 1: Boil the Milk
In a non-stick pan, bring 1 litre of full-fat milk to a boil over medium heat.
Step 2: Thicken the Milk
Once it boils, reduce the flame and simmer. Stir every few minutes to prevent burning. Let the milk reduce to half its original quantity (takes 15–20 minutes).
Step 3: Flavor the Rabri
Add a pinch of saffron and ¼ teaspoon of cardamom powder. Mix well and bring to a gentle boil again.
Step 4: Cool the Rabri
Turn off the heat and allow the rabri to cool at room temperature. Refrigerate for 2 hours for best results.
Step 5: Cut Bread Rounds
Use a glass or cookie cutter to cut the bread slices into round discs. Discard the edges.
Step 6: Soak the Bread
Dip each bread disc into the cold rabri for a few seconds on both sides.
Step 7: Garnish and Serve
Place soaked bread on a plate, pour rabri on top, and garnish with chopped nuts. Serve chilled.