Rabri Recipe: Lachedar Rabdi with Condensed Milk for Diwali

What is Rabri/Rabdi?

Rabri, also known as Rabdi, is a classic Indian dessert with roots in Varanasi (Benares) and a special place in Bengali cuisine. When it comes to milk based sweets, Indian cuisine truly shines with its decadent offerings.

This rich, creamy dessert may be heavy on the stomach, but there’s always a good excuse to indulge, especially during festivals. And let’s be honest, what is a festival without delicious food?

History and Origin of Rabri/Rabdi

Whenever I prepare Rabri, I am reminded of a fascinating historical titbit: the ban on milk sweets imposed in 1965.

Bengal, known as the “Land of Milk and Honey,” faced a severe milk shortage during that period, leading the government to restrict the production of milk based sweets, profoundly impacting the local community.

Rabri or Rabdi?

In this post, we’ll refer to this delightful dessert as both ‘Rabri’ and ‘Rabdi.’ While they are often used interchangeably, ‘Rabri’ is typically associated with the version made in North India, particularly in Varanasi, while ‘Rabdi’ is more common in Bengali cuisine.

Regardless of the name, both variations celebrate the same rich, creamy essence that makes this sweet a beloved staple during festivals and special occasions.

Delectable Rabri/Rabdi

Rabri, or Rabdi, is one of the most delectable Indian desserts you’ll ever encounter. This traditional sweet treat is renowned for its rich, creamy texture.

It is primarily made from milk that is slowly reduced, sweetened, and infused with cardamom, kewra essence, and saffron strands, then garnished with slivered nuts and rose petals.

The authentic preparation involves cooking milk slowly in a kadai or flat pan until layers of malai (cream) form. These luscious layers are collected and incorporated back into the Rabri, earning it the name “Lachedhar Rabri.”

In Gujarat and Maharashtra, you might come across a similar sweet known as Basundi. While both desserts share common ingredients and taste profiles, their preparation styles and textures differ significantly, showcasing the rich diversity within Indian sweets.

The Art of Preparing Rabri/Rabdi

While making Rabri/Rabdi may take some time, the process is incredibly rewarding. The authentic recipe calls for slowly reducing and thickening milk over low heat.

Once thickened, it is sweetened with sugar and flavoured with cardamom, kewra essence, and saffron strands. The dessert is then beautifully garnished with slivered nuts and delicate rose petals.

This method of slow cooking not only gives Rabri its luxurious creamy texture but also imparts a lovely off white hue, complemented by the delightful aromas from the added flavours and reduced milk.

Rabri/Rabdi is truly one of the best ways to wrap up a scrumptious meal, leaving you with a delightful sweetness that lingers long after the last bite.

Mango Rabdi/Rabri

Creamy Dessert with a Twist

• Mango Rabri is a simple twist on the authentic version, where freshly pureed Mangoes are added to the Rabdi, converting it into a mango flavoured Rabri/Rabdi.

• Though a summer treat, if you can get hold of Mangoes or tinned pureed Mangoes during Diwali, this classic dessert will be an added treat on your Diwali platter. And if you are a Mango lover, this dessert is for you.

Get the full Mango Rabdi Recipe →

Why You Will Love This Rabri Recipe

• Condensed Milk shortcut: It builds body and sweetness quickly, so you skip hours of reducing milk.
• Authentic lachedar layers: Folding the malai back in gives that classic layered, creamy texture.
• Just a handful of ingredients: Milk, condensed milk, cardamom, saffron and kewra do all the work.
• Festival ready: Serve it warm or chilled, on its own or beside your favourite sweets.
• Flexible garnish: Swap the nuts for dried fruits, or leave them out entirely.

Recipe Overview

• Cuisine: Indian (Bengali, Varanasi)
• Recipe Type: Dessert, Festive Sweet
• Yields: 3 to 4 Small Bowls
• Servings: 3 to 4 Portions
• Difficulty: Easy
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 10 to 15 Minutes
• Cooking Time: 30 to 45 Minutes
• Total Time: About 1 Hour

How to Cook Rabri/Rabdi: Step by Step Guide

Ingredients List

For the Rabri/Rabdi:

• 6 cups Milk (full fat recommended)
• 2 cups Condensed Milk
• 7-8 Cardamom Pods
• A few tsp Sugar (to grind with the cardamom)
• A few strands Saffron
• 1/4 cup Warm Milk (to soak the saffron)
• A few drops Kewra Essence

For Garnishing:

• A handful Cashew Nuts
• A handful Almonds
• A handful Pistachios
• A few Rose Petals
• A few strands Saffron

Method: Detailed Cooking Instructions

Step 1: Prepare the Cardamom, Nuts and Saffron

1. Grind the cardamom pods with a few tsp of sugar to form a fine powder. Set it aside.
2. Finely chop or sliver the nuts and keep them aside for garnishing.
3. Soak the saffron strands in 1/4 cup of warm milk and let them release their colour and aroma.

Pro Tip: Grinding the cardamom with sugar gives a uniform, fine powder that spreads its flavour evenly through the Rabri.

Step 2: Simmer the Milk and Condensed Milk

1. In a wide, heavy bottomed pan, mix the milk and condensed milk thoroughly.
2. Bring the mixture to a boil over low heat, stirring occasionally to prevent sticking.
3. After 15 to 20 minutes, the mixture will start thickening. Scrape the cream (malai) from the sides and top, then add it back into the milk to enhance the texture.

Pro Tip: For the best results, use full fat milk to achieve that creamy consistency! Keep the pan uncovered and the flame low. A wide pan lets the milk evaporate faster and stops it from scorching.

Step 3: Flavour the Rabri and Build the Lachedar Layers

1. Stir in the soaked saffron, kewra essence, cardamom powder and half of the chopped nuts.
2. Keep cooking on a low flame, collecting the thickened malai from the top and incorporating it back into the mixture. This creates the layered texture known as “Lachedar Rabri.”

Pro Tip: Saffron is optional. You can skip it or replace it with a little rose water.

Step 4: Adjust the Consistency and Garnish

1. Cook until the desired consistency is reached. The longer it simmers, the thicker it will become.
2. Turn off the heat and garnish with the remaining nuts, rose petals and a few strands of saffron.

Pro Tip: Rabri keeps thickening as it cools, so leave it slightly thinner if you plan to chill it before serving.

Pro Tips and Notes for the Best Rabri/Rabdi

• Grind cardamom with sugar: This gives a uniform, fine powder that disperses its flavour evenly.
• Adjust the sweetness: Change the amount of condensed milk, or add extra sugar to your preference.
• Cook on a low flame: Slow cooking develops the rich, creamy texture and prevents the milk from sticking to the pan.
• Fold in the malai: Regularly scrape the cream from the sides and top, then mix it back in for the traditional lachedar texture.
• Expect it to thicken on cooling: Leave it slightly thinner if you plan to chill it before serving.
• Saffron is optional: It adds a luxurious aroma and colour, but you can replace it with rose water.
• Garnish to your choice: Use your favourite nuts or even dried fruits to customise the final presentation.
• Keep the pan open: Cooking uncovered lets excess moisture evaporate, resulting in a thicker Rabri.
• Avoid overcooking: If it becomes too thick, add a little warm milk to adjust the consistency.

Serving Suggestions

Rabri/Rabdi can be enjoyed warm or chilled, and is versatile enough to be served on its own or paired with other sweets. Here are some fantastic combinations:

• Gulab Jamun: A classic pairing for a heavenly dessert experience.
• Shahi Tukda / Double ka Meeta: Enhance your feast with these traditional delights.
• Jalebi or Puri: A sweet touch to your meal.
• Falooda: Transform your Rabri into a layered, indulgent dessert.
• Ras Malai: Pair Rasagullas with Rabri for an exquisite treat.
• Malpua: Crispy, sweet bliss in every bite!

Storage Suggestions

• Refrigeration: Store leftover Rabri/Rabdi in an airtight container in the refrigerator for up to 2 to 3 days. Enjoy it chilled or slightly warmed for a quick dessert fix.
• Freezing and Thawing: Rabri is best enjoyed fresh, as freezing can make the texture grainy or cause the milk to separate. If you must freeze it, use an airtight container for up to 1 month, thaw overnight in the refrigerator, then warm gently and whisk until smooth.
• Reheating: On the stovetop, warm it over low heat with a splash of milk, stirring until smooth. In the microwave, heat in 20 to 30 second bursts, stirring between each.

Rabri/Rabdi Recipe FAQs

Why should I use a wide pan for cooking Rabri?
A wide pan allows quicker evaporation of the milk, so it reduces faster and gives you that luxuriously thick and creamy texture.

Can I skip the nuts in the recipe?
Absolutely! If nuts aren’t your thing, leave them out or swap them with your favourite dried fruits for a delightful twist.

How can I prevent the milk from scorching?
Stir the mixture regularly and cook it on a low flame. This ensures a smooth and creamy result without the risk of scorching.

Can I use low fat milk to make Rabri?
Full fat milk gives the most authentic Rabri, but you can use low fat milk for a lighter version. It may take longer to thicken.

What should I do if my Rabri becomes too thick?
Simply add a little warm milk to adjust the consistency before serving.

Is Rabri the same as Rabdi?
They are used interchangeably. Rabri is more associated with North India, particularly Varanasi, while Rabdi is more common in Bengali cuisine.

What is the difference between Rabri and Basundi?
Both are milk based sweets, but Basundi is thinner and more pourable, while Rabri is thicker with layers of malai folded in.

Can I make Rabri without condensed milk?
Yes. Traditional Rabri simply reduces milk for much longer and is sweetened with sugar to taste. Condensed milk is the shortcut used in this recipe.

Is Rabri vegetarian and gluten free?
Yes, this Rabri recipe is vegetarian and gluten free as written. It is not vegan, since it is made with milk and condensed milk.

Is Rabri kid friendly?
Children usually love its creamy sweetness. Serve small portions as it is rich, and leave out the nuts if there are allergy concerns.

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• Rice Kheer (Chawal ki Kheer): A fragrant, creamy rice pudding that is a must try for festive occasions.
• Chak Hao Amubi (Manipuri Black Rice Kheer): A royal purple kheer that turns any celebration into an occasion.
• Badam Halwa: Rich, buttery almond halwa for when you want something truly indulgent.

Rich, Creamy Homemade Rabri/Rabdi

Rabri/Rabdi is a classic Indian dessert that brings the essence of traditional cooking into every bite. Its rich, creamy texture and aromatic flavours make it an irresistible treat, perfect for ending a meal on a sweet note.

Whether served warm or chilled, on its own or beside gulab jamun, jalebi or shahi tukda, Rabri always delights. Give this Rabri recipe for Diwali a try, and discover how easily you can make this traditional Indian dessert at home.

Enjoy the Food and Happy Diwali!

SM