Quick Rabri
Quick Rabri Recipe from India
Introduction
Rabri is a traditional Indian dessert made by thickening milk with sugar and flavored with cardamom. This quick version of rabri is a shortcut method to achieve the same rich and creamy texture in a fraction of the time.
History
Rabri has its origins in the Indian subcontinent, where it is a popular dessert served during festivals and special occasions. Traditionally, rabri is made by simmering milk for hours until it reduces to a thick, creamy consistency. This quick rabri recipe offers a faster alternative without compromising on taste.
Ingredients
How to prepare
- Remove the crusts from the bread slices and discard them. Grind the bread slices in a food processor to make fresh bread crumbs and set them aside.
- Bring the milk to a boil in a wide non-stick pan.
- Add the fresh bread crumbs, sugar, and condensed milk. Mix well and cook over medium heat for approximately 8 to 10 minutes, while stirring continuously and scraping the sides of the pan.
- Allow the mixture to cool completely and refrigerate it for 2 to 3 hours.
- Serve chilled, garnished with cardamom powder.
Variations
- Add saffron strands for a more aromatic flavor.
- Top with chopped nuts like almonds or pistachios for added texture.
Cooking Tips & Tricks
Be sure to stir the rabri mixture continuously to prevent it from sticking to the bottom of the pan.
- Refrigerating the rabri for a few hours allows the flavors to meld together and enhances the overall taste.
- Adjust the sugar according to your preference for sweetness.
Serving Suggestions
Serve chilled rabri as a dessert after a traditional Indian meal or as a sweet treat on its own.
Cooking Techniques
Simmer the milk on low heat to prevent it from scorching.
- Stir continuously to ensure a smooth and creamy texture.
Ingredient Substitutions
Use evaporated milk as a substitute for condensed milk.
- Replace sugar with honey or maple syrup for a different flavor profile.
Make Ahead Tips
Rabri can be made ahead of time and stored in the refrigerator for up to 2 days.
Presentation Ideas
Serve rabri in individual bowls garnished with a sprinkle of cardamom powder for a beautiful presentation.
Pairing Recommendations
Pair rabri with crispy jalebis or warm gulab jamuns for a decadent Indian dessert spread.
Storage and Reheating Instructions
Store leftover rabri in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop before serving.
Nutrition Information
Calories per serving
Calories: 200 per serving
Carbohydrates
Carbohydrates: 25g per serving
Fats
Fats: 10g per serving
Proteins
Proteins: 8g per serving
Vitamins and minerals
Rabri is a good source of calcium and vitamin D due to the use of milk as the main ingredient.
Alergens
Contains dairy (milk)
Summary
Rabri is a rich and creamy dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as an occasional treat.
Summary
Quick rabri is a delicious and easy-to-make dessert that captures the essence of the traditional Indian sweet without the long cooking time. Enjoy this creamy treat with family and friends for a taste of India's rich culinary heritage.
How did I get this recipe?
The memory of discovering this recipe for the first time is a cherished one. I remember it like it was yesterday, even though it happened many years ago. It was a hot summer day, and I was visiting my friend Sharmila in her village. She had just returned from a trip to her hometown, and she was excited to share a new recipe with me.
As we sat in her kitchen, she pulled out a large pot and started boiling milk. I watched intently as she added sugar, cardamom, and saffron to the milk. The aroma that filled the air was intoxicating. I could hardly wait to taste the final product.
After simmering the milk for a while, Sharmila poured it into a shallow pan and let it cool. She then added chopped nuts and dried fruits on top. The result was a creamy and decadent dessert that was unlike anything I had ever tasted before.
I asked Sharmila what the dish was called, and she told me it was called Quick Rabri. She explained that it was a traditional Indian dessert that was often served at special occasions and festivals. I was amazed at how simple it was to make, yet how delicious it turned out.
I knew I had to learn how to make it myself, so I asked Sharmila to teach me the recipe. She gladly obliged, and we spent the rest of the afternoon making Quick Rabri together. As we enjoyed the dessert together, I knew that this recipe would become a staple in my own kitchen.
Over the years, I have made Quick Rabri countless times for my family and friends. It has become a signature dish of mine, and I take great pride in sharing it with others. The recipe has evolved over time, with each person adding their own twist to it. Some like it sweeter, while others prefer it more savory. But no matter how it is made, one thing remains constant – the love and care that goes into preparing it.
I have shared this recipe with many people over the years, passing it down from generation to generation. Each time I make Quick Rabri, I am reminded of that hot summer day in Sharmila's kitchen, and the joy of discovering something new and delicious.
Now, as I sit in my own kitchen, preparing a batch of Quick Rabri for my grandchildren, I am filled with gratitude for all the recipes and memories that have been passed down to me. Cooking has always been a way for me to connect with my loved ones, and I hope that one day my grandchildren will cherish this recipe as much as I do.
As I take a bite of the creamy dessert, I am transported back to that moment in Sharmila's kitchen, surrounded by the sights and smells of a new culinary adventure. The taste of the Quick Rabri is as sweet as the memories it holds, and I am grateful for the journey that brought me to this delicious discovery.