Rabri

Rabri (also rabdi) is a traditional South Asian dessert made by simmering full-cream milk for a long time until it thickens and coats a spoon. Sugar, cardamom, and saffron are commonly added, and the milk solids separate into pale ribbons and a creamy layer. It is often layered with nuts and served as a dessert or a finishing accompaniment to sweets such as jalebi, malpua, or falooda.

The milk is heated gently and reduced, with stirring to prevent scorching. As it thickens, the cream collects on the surface and is whisked back in to form rich strands. In some recipes, a small amount of condensed milk is added or the milk is boiled longer to obtain a denser texture. Flavorings such as saffron and rose water may be added toward the end, and chopped almonds and pistachios are sprinkled on top.

Rabri is common in India, Pakistan, and Bangladesh, especially in North Indian and Mughlai-influenced cuisines. Variants include kesari rabri (with saffron) and pista- or elaichi-flavored versions. In Bengal, it is served with sweets or as a standalone dessert; in northern India it is frequently paired with jalebi during festivals and celebrations.

Rabri is typically served chilled or at room temperature. It keeps for about 2–3 days in the refrigerator. It is sometimes prepared in advance for festive meals and can be frozen in some cases, though texture may change upon thawing.