"Hyderabadi Anda Biriyani: From a Delightful Train Journey to Dinner Plate"
Egg Biriyani alias Anda Biriyani
Egg Biriyani, or Hyderabadi Anda Biriyani, is a delectable twist on the traditional biriyani that typically features meat or chicken. This vegetarian-friendly dish has its own unique charm, blending the rich, aromatic spices of Hyderabadi cuisine with the simplicity of eggs. But before we dive into the recipe, let’s take a little detour to explore the origins of Hyderabadi cuisine and how this egg-based biriyani came to be.
Today, let's take a delicious journey into the rich culinary heritage of Hyderabad with a dish that's bound to make your taste buds dance - Bagara Baingan. If you're a fan of brinjals a.k.a eggplants/aubergines, this one's going to be your new favourite. And if you're not, well, prepare to be converted!
Shahi Tukda / Double Ka Meeta – The Royal Mughal Bread Dessert for Diwali
If Shahi Tukda is a Royal Piece of Dessert from Awadhi Cuisine, then Double ka Meeta is pure Aristocracy from Hyderabadi Cuisine. A dish born in the Mughal kitchens, polished by the Nawabs of Awadh, and perfected in the Hyderabadi banquet halls. Awadhi cuisine, native to Lucknow, is deeply influenced by Bhojpuri, Mughlai, Hyderabadi and Kashmiri culinary traditions. The Nawabs of Awadh were definitely influenced by the Mughals, and their food reflects that Mughal touch — rich, fragrant, indulgent. Perfumes and aromatic essences like kewra & rose water were generously used, and even desserts came perfumed with ittar/attar.
THALASSERY CHICKEN DHUM BIRIYANI
Whatsoever, I can never say NO to a BIRIYANI. Any form, version, region... I have pledged my allegiance to this ultimate delicacy. We have numerous varieties of Biriyanis in and around India - Mughlai, Hyderabadi, Awadhi, Sindhi, Malabari, Bengali, Kashmiri, Ambur/Vaniyambadi, Chettinad, Kongunaad, etc., & etc., the list is long enough and least to mention the Mediterranean Pilaf, Mendi, Kabsa, Hanit, Bukhari, Biryani which all fall under the same genre. Where the basic notation is the same - Rice & Meat cooked with loads of Spices. Converting the whole lot into a deeply satisfying delicacy of its own.
Anything in the name of Biriyani as such is devoured heads down by me and so is my love for Biriyani. When it comes to Biriyani it is not just food according to me. If there is one dish which can lift my mood other than a good cup of Coffee, then it is Biriyani. My love for this flavour-filled Rice Dish started during my early childhood days. The first time I ate a Biriyani - a Chicken Biriyani was at an Army Officers Club. Then my Dad who was working for Entyce(then NTC) had an outlet in Army Office at Redfields and one Sunday he took me there for lunch. It was then I tasted my first Biriyani ever. I am not sure whether it was the spirit of the day or the Biriyani which left my memory still afresh. I still remember the flavour of Biriyani and the Onion Curd Salad which had Onions cut into Rings in it. Since then Biriyani has taken a special place in my life. When I want to cook something special then it is always Biriyani for me. According to me, Biriyani is nothing lesser than a celebration of life, It’s my comfort food.
The first time I tasted it was in Cochin. Just 3 days after my marriage, I was taken to my MIL's hometown, Cochin to meet the relatives & my MIL's Mother, Clemmi Thathi. She is known for her cooking skills and my husband loves her Red Fish Curry a spicy-spicy version of Kerala Fish Curry. She had cooked an enormous meal... everything in the name of Nirpathuve... Nadapathuve... Parappathuve...(everything which stands, walks, and flies). I was new to the lifestyle and food. A whole lot of seafood, chicken, duck, pork and what not? All the more everything seemed hot & spicy. A new bride from a different culture and all eyes upon you. Eating that food or at least mimicking and convincing that I was eating. I went famished after two days. Stealthily I told my Husband I was hungry and he took me out for Lunch. Knowing my love for Biriyani he ordered a Biriyani and there again my fate started playing against me. Such a bland cooked oily Basmati Rice that was it & not in any name it came in terms of Biriyani. That made my mind label all Kerala Biriyanis into a bland whole lot. Kerala Biriyani lovers - forgive me for this statement. Since then never have ordered a Biriyani in Kerala.
But my preconceptions about this Biriyani proved me wrong with this Thalassery Style Chicken Biriyani by Celebrity Chef Mrs Lakshmi Nair. Though I tried it out with a whole lot of scepticism and doubts, frankly it took me off guard. I have converted a bit to suit our palate though sticking a lot into the original recipe. And my husband loved this Biriyani to the core. My daughter who is not a Biriyani fan said, it's Good. Yet to convince my Son who is till biased with Tamilnadu Style Biriyanis. And waiting for the borders to open and next visit to Kerala I am going in search for the best Malabari Biriyani.
THALASSERY CHICKEN DUM BIRIYANI
THALASSERY CHICKEN DHUM BIRIYANI
Well, coming to Thalassery Biriyani. Thalassery Cuisine refers to the distinctive cuisine from Thalassery town of Northern Kerala. It is famous for the celebrated Malabar Cuisine that has a blended note of Arabian, Persian, Indian and European styles of cooking. Standing through the paths of history as a maritime trading port, the city is a reminiscence of old times, cultural fusion and wide influence of Cuisines. Unlike other Biriyani dishes, Thalassery Biriyani uses Kaima/ Jeerakasala an Indian small-grained aromatic rice instead of Basmati Rice.
Thalassery Biriyani is a culinary treat. Thalassery Biriyani needs to be cooked with a lot of care. The process is a bit elaborate and needs some extra time & patience in the kitchen, but the results are worth waiting for. The final result is a wonderfully textured, flavour-filled Thalassery Biriyani which is a treat on its own. Perfectly Marinated Chicken is slow-cooked with Seasonings & Spices in a soulful gravy. Rice is then cooked separately with whole spices. Cooked rice and the Biryani Chicken Masala are placed in layers, topped with fried Cashew Nuts, Raisins & Caramelized Onions and “Dhum” cooked- all-absorbing each other’s flavours. A true Thalassery Biriyani is the thing to live for!
In a traditional “Dhum” cooking, the lid is tightly secured to the biriyani vessel with dough so that no steam can escape. Then Hot coal is placed on top of the lid and slow-cooked on a low flame. Here I have also cheated on the dhum cooking – without compromising much on the flavours. And that is how I usually cook Biriyani in Dhum.
Cuisine - Malabar (Kerala)
Course - Main
Spice Level - Medium
Difficulty - Medium
Serves - 6-8 People
Author - SM
Preparation Time - 30 - 40 Minutes
Soaking Time - 20 - 30 Minutes
Marination Time - 20 - 30 Minutes
Cooking Time - 1 Hour 30 Minutes
HOW TO COOK THALASSERY CHICKEN DHUM BIRIYANI
THALASSERY CHICKEN DHUM BIRIYANI
To Marinate the Chicken
INGREDIENTS:
Chicken - 12 Pieces(Big Sized pieces - Approximately 1.2 kg)
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1/2 Tspn
Lemon Juice - 1 Tbspn
Salt - To Taste
METHOD:
Clean, wash & cut the Chicken into Big pieces.
Marinate the Chicken Pieces with the ingredients mentioned under 'To Marinate the Chicken.'
Mix well until each piece is well-coated with the marinade.
Leave it aside for at least 30 Minutes.
For Biriyani Chicken Masala
INGREDIENTS:
Oil - 1/2 Cup
Ghee - 3 Tbpsn
Onion - 5-6 Nos.(Medium Sized)
Tomato - 5-6 Nos.(Medium Sized)
Ginger 1" Piece - 4-5 Nos.
Garlic - 25 Cloves
Green Chillies - 15-20 Nos.
Turmeric Powder - 1/2 Tspn
Garam Masala - 1 Tspn
Curd/Yogurt - 1/2 Cup
Mint Leaves - 1 Cup
Coriander Leaves - 1 Cup
Lemon Juice - 1 Tbpsn
Salt - To Taste
Spices for Biriyani Chicken Masala:
Cinnamon - 2 Big Pieces
Green Cardamom - 7-8 Nos.
Star Anise - 2 Flowers
Cloves - 7-8 Nos.
Mace/Javitri - few Strands
Nutmeg - 1/4 Tspn
Bay Leaf - 2 Leaves
METHOD:
Clean & wash the Onions & Cut it into thin slices.
Grind Green Chillies, Garlic & Ginger separately into a coarse paste.
Chop Tomatoes into small pieces.
Now, Heat Oil & Ghee in a large pan. Let the flame be at medium.
Reduce the flame to low & Splutter the spices mentioned under 'Spices for Biriyani Chicken Masala'.
Care should be taken not to burn the spices.
Add finely sliced Onions and saute it on a medium-low flame until Onions turn translucent.
Add coarsely ground Green Chillies and fry for a while.
Next, add coarsely ground Garlic and saute for a few minutes.
Now add coarsely ground Ginger paste and saute it on a low flame for few minutes or until the ground pastes turn fragrant.
Add Turmeric Powder to the above and give a quick stir.
Now add chopped Tomatoes and mix well.
Cook this on a low flame until tomatoes turn soft and tender & until oil separates from the mix.
Sprinkle Garam Masala Powder along with finely chopped Mint & Coriander leaves and give a quick stir.
Pour in the Lemon Juice along with a dash of Salt and mix well.
Now add marinated Chicken pieces to the Biriyani Masala.
Pour in the Curd and mix well.
Cook this on a low flame for few minutes.
Adjust the salt & 1/2 a cup of water.
Now cover & cook until Chicken Pieces turn soft and cooked.
The Biriyani chicken Masala should have enough Gravy to mix along with the rice.
So make sure that the Biriyani Chicken Masala does not dry out.
To Cook the Rice
INGREDIENTS:
Jeerakasala Rice/Basmati Rice - 4 Cups
Ginger Garlic Paste - 1 Tspn
Lemon Juice - 1 Tbpsn
Salt - To Taste
Kewra Essence - 1/2 Tspn(Optional)
Oil/Ghee - 1 Tbspn
For Spice Bag:
Shah Jeera - 1 Tspn
Bay leaf - 2 Nos.
Cardamom - 3 Nos.
Cinnamon 1" - 2 Sticks
Clove - 3 Nos.
Mace/Javitri - a small strand
Black Peppercorns - 10 Nos.
METHOD:
Make a Spice Bag by placing all the spices in a small & clean Cloth.
Tie it and secure it tightly by making a Potli.
Rinse the Basmati Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
Soak the washed rice for about 20 - 30 minutes.
Once soaked drain & discard the water.
Boil enough Water in a Vessel/Saucepan.
Let the Vessel be big enough to hold both Rice & water.
Drizzle Lemon Juice & Kewra Essence to the boiling water.
Add the Spice Bag into the boiling water, along with salt.
Meanwhile, Heat Ghee/oil in a pan, Saute Ginger Garlic Paste until aromatic on a very low flame.
Now add drained Rice and fry on a very low flame for few minutes.
Switch off the flame & Carefully add the Rice along with a dash of Salt & Spice Bag into the boiling Water.
Cook until the Rice is half done. Just a boil is more than enough.
Make sure not to overcook the Rice. The rest of the cooking will happen while cooking the Biriyani in a Dhum.
Discard the Spice Bag.
Drain the excess water from the cooked rice by pouring it out into a colander.
Gently fluff it up once and leave it aside.
THALASSERY CHICKEN DHUM BIRIYANI
For Garnishing
INGREDIENTS:
Cashew Nuts - 1/2 Cup
Raisins - 1/4 Cup
Ghee - 1 Tbspn
Caramelized Onions - 1/2 Cup
METHOD:
Heat Ghee in a pan and roast the Cashewnuts on a low flame.
Remove it & keep it aside.
Now add the Raisins into the remaining ghee & fry it on a low flame until it fluffs up.
Remove it & keep it aside.
To Caramelize Onions
Caramelizing onions is a simple method where thinly sliced Onions are slowly sauteed in Ghee/Oil the Onions turn brown. It is the best way to bring out the flavours from the Onions. When slow-cooked for a long time on a perfect flame, the natural sweetness from the Onions and few teaspoons of Sugar caramelizes the Onions making the result intense, sweet and wonderfully flavourful.
INGREDIENTS:
Onion - 3 Nos.
Ghee - 2 Tbpsn
Salt - To Taste
Sugar - 1 Tbspn
METHOD:
Heat Ghee/Oil in a thick-bottomed pan over medium-high heat until the oil is shimmering.
Add sliced Onions to the oil and stir well until the slices are well-coated with the Ghee/Oil.
Spread the onions out evenly over the pan and let cook, stirring occasionally.
Reduce the heat to medium or medium-low to prevent the onions from burning or drying out.
After 10 minutes, sprinkle some salt & Sugar over the onions, which will help with the caramelization process.
Sprinkle some water to avoid the onions from drying out.
Cook for another 10 minutes stirring, occasionally.
Lower the flame and cook accordingly.
Once the Onions are browned and start to stick to the pan, switch off the flame.
Caramelized Onions are ready to be served as a Garnish.
For Layering Thalassery Chicken Dum Biriyani
THALASSERY CHICKEN DHUM BIRIYANI
INGREDIENTS:
Coriander Leaves - a handful Mint Leaves - a hand ful Turmeric Powder - 1/2 Tspn Water - 1/8 Cup Lemon Juice - 1 Tbpsn Ghee - 2-3 Tbspn
Over a Griddle(For a Dhum Effect):
Keep a preheated Chapati griddle below the Biriyani Vessel to give a dhum effect.
Meanwhile, heat a Chapati griddle on a high flame for a few minutes or until the griddle is very hot.
Keep this preheated Chapati griddle below the Biriyani Vessel.
Ladle out 1/2 of Biryani Chicken Masala into a heavy bottomed Vessel.
Spread about 1/2 of the cooked Rice over it.
Sprinkle few teaspoons of Caramalized Onions & a handful of finely chopped Coriander & Mint Leaves.
Now spread the remaining Chicken Masala over it.
And layer the remaining portion of Rice over it.
Mix the Turmeric Powder along with 1/8 Cup of Water.
Randomly drizzle the Turmeric Water over the layered Rice.
Pour in the Lemon Juice and drizzle 2 Tbpsns of Ghee.
Sprinkle the remaining Carmalized Onions and ghee roasted Cashewnuts & Raisins.
Cover the Vessel with a lid and keep a heavy object on top of it.
Cook this on a medium-low flame for about 15 -20 Minutes.
Switch off the flame & leave it undisturbed for another 5-10 Minutes
Once done, carefully open the lid.
There is no need to fluff up the Rice.
While serving gently take a scoop of Rice and chicken Masala from the layered Biriyani.
Care should be taken not to fluff up the rice or mix the layers which will combine all the ingredients together.
Thalassery/Malabari Biriyani Is traditonally served like - Biriyani Rice and Biriyani Chicken Masala side by side.
Serve Thalassery Chicken Dhum Biriyani along with Curd-Onion Raitha, Onion Challas or Dates/Lime Pickle & a fried Pappadam.
Can also be served along with any preferred vegetarian or non-vegetarian side
dishes.
Baking in an Oven(for Dhum Effect) :
Preheat the oven to 450° F/230°C.
Pour 1/2 of the cooked Chicken Masala into a big bake-proof bowl.
Add 1/2 of the cooked Rice over it.
Sprinkle few teaspoons of Caramalized Onions & a handful of finely chopped Coriander & Mint Leaves.
Now spread the remaining Chicken Masala over it.
And layer the remaining portion of Rice over it.
Mix the Turmeric Powder along with 1/8 Cup of Water.
Randomly drizzle the Turmeric Water over the layered Rice.
Pour in the Lemon Juice and drizzle 2 Tbpsns of Ghee.
Sprinkle the remaining Carmalized Onions and ghee roasted Cashewnuts & Raisins.
Cover the Biriyani Bowl with an Aluminium foil and keep it in the middle rack of the oven.
Bake the Thalassery Chicken Dhum Biriyani for about 30 minutes.
Leave it aside untouched for a few minutes.
Once done, carefully remove the Aluminium foil.
There is no need to fluff up the Rice.
Thalassery/Malabari Biriyani Is traditonally served like - Biriyani Rice and Biriyani Chicken Masala side by side.
Serve Thalassery Chicken Dhum Biriyani along with Curd-Onion Raitha, Onion Challas or Dates/Lime Pickle & a fried Pappadam.
Can also be served along with any preferred vegetarian or non-vegetarian side
dishes.
THALASSERY CHICKEN DHUM BIRIYANI
NOTES:
I have used Jeerakasala/Jeeraga Samba/Khaima Rice/Chinigura Rice in this recipe.
Authentic recipes call for this variety of rice.
Can be substituted with Basmati Rice.
Well-seasoned Jeerakasamba Rice/Basmati Rice plays a vital role in the texture of a Biriyani.
Soaking the rice helps in getting perfectly cooked rice.
Cook the rice with enough water until 1/2 done. Just a boil is more than enough.
Adjust the amount of Red Chilli Powder and Green Chillies to suit your spice level.
Adjust the Spices to suit your preference
Grind Green Chillies, Garlic & Ginger separately into a coarse paste and sauté Green Chillies first followed by Garlic and then follow it with Ginger.
Garlic paste needs to be sauteed a little longer than Ginger paste.
Adding lemon juice is to avoid rice from getting sticky.
Mix both Rice and Chicken Masala and cook in a dhum style for perfectly cooked Biriyani.
Cooking in Dhum helps the Biriyani not to get burnt at the bottom of the vessel and also yields a wonderful texture.
There is no need for fluffing up the rice.
Thalassery/Malabari Biriyani Is traditionally served like - Biriyani Rice and Biriyani Chicken Masala side by side.
Can also cook the same recipe with Beef/Lamb. Adjust the cooking time accordingly.
Festive Sweets with Rabdi/Rabri
Sweets with Rabri: Festive Rabdi Desserts for Diwali and Beyond
Sweets with Rabri are the soul of an Indian festive table, and this Diwali collection of easy homemade Rabdi desserts brings the best of them together: Shahi Tukda (Double Ka Meeta), Gulab Jamun in Rabri, Ras Malai, Kulfi Falooda and Falooda. Simmer traditional Rabri slowly or take the quick route with condensed milk, and one creamy, cardamom scented base becomes an entire dessert spread.
There was a time when I thought the tradition of preparing Diwali sweets and savouries at home was fading away, especially with the busy schedules of modern day working women. But, how wrong I was!
Social media has shown me that women today still make time to whip up homemade delights, balancing work and family life with amazing finesse. Hats off to the multitasking abilities of women!
No Festival Without Sweets!
No celebration is truly complete without something sweet! Sweets or 'Mittai' are the heart and soul of Diwali festivities, lifting everyone's festive spirit.
For this Diwali, I have curated a few easy to make sweet recipes that are not only quick but also perfect for last minute prep. These desserts bring colour, flavour and joy to your Diwali palate.
Brighten Your Diwali with Easy Homemade Desserts
Light up your homes this Diwali with simple yet delicious Diwali desserts that are sure to impress your guests. Most of these easy Diwali sweets can be prepared in advance and brought together in just a few minutes.
With simple ingredients, a bit of planning and minimal effort, you can satisfy your sweet cravings and delight your guests with these delectable homemade sweets.
What is Rabri/Rabdi
This post totally revolves around Rabri/Rabdi. When it comes to traditional Indian desserts, Rabri is a classic!
This classic dessert is often considered a Bengali delight, but it actually has its roots in Varanasi (Benaras). Rabri is a rich, creamy, milk based dessert that is both decadent and heavy, but trust me, Diwali is the perfect excuse to indulge!
Don't miss out on the Gujarati and Maharashtrian cousin of Rabri - Basundi Recipe, creamy and quicker to make. Yet another Classic Indian Dessert.
Traditional vs Quick Rabri/Rabdi
The traditional Rabri/Rabdi recipe requires slow cooking milk on a low flame until it thickens. Once it reaches that rich, creamy texture, it is sweetened with sugar and flavoured with cardamom, kewra essence and saffron.
Slivered nuts and rose petals add a touch of elegance.
But let's be real, not all of us have hours to spare in the kitchen. That is where quick alternatives like Condensed Milk or Milk Powder come to the rescue, giving you that authentic Rabri taste in a fraction of the time.
Once prepared, Rabri can be stored in the refrigerator for 2 to 3 days or frozen for up to 2 months. Serve it warm or chilled!
Rabri/Rabdi is a classic Indian dessert that originated in Varanasi (Benaras), though it is often associated with Bengali sweets. It is made by slowly simmering full fat milk in a flat pan or Kadai until it thickens and forms layers of malai (cream).
These layers are continuously collected and added back, creating the signature "Lachedar Rabri" with a creamy, layered texture. It is sweetened, flavoured with cardamom and saffron, and garnished with slivered nuts.
Rabri/Rabdi can be enjoyed as a standalone dessert, served warm or chilled. It also transforms other Indian sweets into irresistible festive desserts, which makes it perfect to end a scrumptious meal on a sweet note.
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.
Mango Rabdi/Rabri in Earthen Bowls
Ready to make it? Here is my full Mango Rabdi recipe, a delicious twist on the classic that is perfect for transforming into a refreshing Mango Falooda!
Versatile Desserts with Rabri/Rabdi
Rabri is not just a standalone dessert. Its versatility allows it to be paired with other sweets, creating mouth watering combinations.
Shahi Tukda/Double Ka Meeta: Transform simple slices of deep fried bread into a royal dessert by soaking them in rich Rabri. A simple yet indulgent treat, perfect for Diwali.
Gulab Jamun with Rabri: Prepare Gulab Jamun ahead of time and serve them soaked in Rabri for a delicious and satisfying dessert.
Ras Malai: Soft and spongy Rasgullas soaked in creamy Rabri make a traditional and well loved dessert.
Rabri with Puri: For a simpler treat, serve Rabri with soft, fluffy Puris.
Kulfi Falooda with Rabri: Combine Rabri with Kulfi, or flavour it to create fancy Faloodas, perfect for cooling down after a spicy meal.
Jalebi with Rabri: Pair crispy, syrupy Jalebi or Paneer Jalebi with Rabri for a heavenly combination.
Malpua with Rabri: An Indian style pancake, Malpua becomes even more divine with a generous dollop of Rabri.
Make your Rabri at home: For a more authentic experience, homemade Rabri gives a richer, creamier texture that makes every dessert more special.
Short on time: Use condensed milk or milk powder for a quick Rabri. Ready made canned Rasgullas with store bought Badam Milk will get you a Ras Malai in just 10 to 15 minutes.
Cool before adding mango: Add the Mango Puree only after the Rabri has cooled, otherwise it may curdle. No further cooking is needed once the puree is in.
Go homemade with Kulfi: For the richest flavour, use homemade Kulfi and Rabdi. Prepare them ahead and keep them in the freezer for a hassle free dessert.
Plan ahead: Prepare the components in advance and bring them together in minutes. Let Shahi Tukda chill for a few hours so the flavours meld.
Serving Suggestions
Shahi Tukda: Serve chilled in decorative bowls with slivers of nuts, saffron and rose petals.
Gulab Jamun in Rabri: Serve in short glasses, topped with chopped nuts.
Ras Malai: Serve chilled in decorative bowls and make it the centrepiece of your gathering.
Kulfi Falooda and Falooda: Serve in tall glasses, topped with chopped nuts and a drizzle of Rose Syrup.
Make it your own style: Add your favourite nuts, fruits or flavoured syrups to make each dessert uniquely yours.
Want that perfect rosy drizzle? Make my Homemade Rose Syrup for your Faloodas.
Storage Suggestions
Every dessert on this page keeps differently, so here is a quick guide first, followed by the details for each one, starting with Rabri. Milk based sweets are always best stored in the refrigerator.
Dessert
Refrigerator
Freezer
Reheating
Rabri/Rabdi
2 to 3 days
Up to 2 months
Warm gently over low heat, stirring, or microwave in short bursts. Add a splash of warm milk if needed.
Mango Rabdi
1 to 2 days
Freeze plain Rabri only
Serve chilled. Do not heat once the mango is added, as it may curdle.
Gulab Jamun in syrup
3 to 4 days
Up to 2 months
Warm in the microwave in 10 second bursts, or gently in a saucepan with a little syrup, until heated through.
Gulab Jamun in Rabri
1 to 2 days
Not recommended
Serve chilled or at room temperature. For warm jamuns, heat them separately and spoon them over cold Rabri.
Shahi Tukda
1 to 2 days
Not recommended
Serve cold, or add a spoonful of Rabri and warm briefly in the microwave in short bursts, since the bread keeps absorbing the Rabri as it sits.
Ras Malai
3 to 4 days
Up to 1 month
No reheating needed. Serve chilled.
Kulfi Falooda
Serve at once, prepare ahead
Kulfi only, 2 to 3 weeks
Never reheat. Serve straight from the freezer so the Kulfi stays firm.
Falooda Drink
Serve at once, prepare ahead
Not recommended
Never reheat. Serve chilled.
FAQ
What is the difference between Rabri and Rabdi? There is no difference in the dish. Rabri and Rabdi are two spellings of the same thick, creamy, slow simmered milk dessert.
Can I make Rabri quickly without simmering milk for hours? Yes. Condensed milk or milk powder gives you an authentic tasting Rabri in a fraction of the time.
How long does Rabri keep? Rabri keeps for 2 to 3 days in an airtight container in the refrigerator, or up to 2 months in the freezer.
How do I freeze and reheat Rabri? Freeze it in a freezer safe container with a little headspace and thaw overnight in the refrigerator. Warm gently over low heat or in short microwave bursts, stirring, and add a splash of warm milk if it is too thick.
Can I freeze Gulab Jamun in Rabri? Plain Gulab Jamun freeze well in their syrup, but once soaked in Rabri they are best enjoyed within 1 to 2 days. Freeze the jamuns and the Rabri separately and combine them when serving.
Can I freeze Shahi Tukda? It is not recommended, as the fried bread turns soggy after thawing. Make the Rabri ahead, fry the bread on the day of serving and finish any leftovers within 1 to 2 days.
Can I freeze Kulfi Falooda or Falooda? No. Serve both straight away. Freeze only the Kulfi, and keep the cooked falooda sev and soaked basil seeds in the refrigerator for 2 to 3 days.
Can I freeze Ras Malai? Yes, for up to 1 month in a freezer safe container. Thaw overnight in the refrigerator, stir well and serve chilled.
Can I make these Rabri desserts in advance? Yes. Prepare the Rabri, sugar syrup and Gulab Jamun ahead of time and bring them together just before serving.
Which sweets go best with Rabri? Shahi Tukda, Gulab Jamun, Ras Malai, Kulfi Falooda, Jalebi, Malpua and even soft Puris pair beautifully with Rabri.
Are these desserts vegetarian? Yes, all of them are vegetarian. They contain milk, ghee and nuts, so they are not vegan.
Are these Rabri desserts gluten free? Rabri on its own is gluten free. Shahi Tukda uses bread and Gulab Jamun uses maida, so those are not.
Are these desserts kid friendly? Yes, they are creamy and mild. Simply skip the nut garnish for very young children.
Recipes you might Like from My Blog
Pairing Sweet treats with Savouries is a traditon of its own. Quick & Easy Diwali Savouries and Namkeens like Murukku, Sev, Mixture (Chivda) and roasted or deep fried nuts are excellent last minute additions to your Diwali Bakshanam list. If you get ready made Murukku flour, you are already halfway done!
With a few simple ingredients, you can easily prepare these crunchy treats, adding variety to your festive snack platter.
Rabri is the perfect companion to a delightful array of Indian sweets, crafting a harmonious blend of flavours and textures. From the melt in your mouth Gulab Jamun and the royal Shahi Tukda to the refreshing Kulfi Falooda and the indulgent Ras Malai, each dish highlights Rabri's versatility and richness.
Whether you make them from scratch or opt for ready made shortcuts, these sweets promise to satisfy every sweet tooth at your table. Rabri is where the magic begins, one slow, patient simmer at a time.
Are you ready to impress your family and friends? Start with a bowl of homemade Rabri, and let the rest of the festive spread follow.
Celebrate this festive season with these simple yet delicious homemade delights that carry the warmth of your own kitchen. Wander through the rest of my blog for more festive treats.
Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali
From Mysore Pak and Boondi Ladoo to crisp murukku, creamy kulfi and kheer, plan your whole Deepavali platter in one place, with festive memories from my kitchen and a few last minute shortcuts.
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I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
