Traditional Rabri

Cook along · 10 steps

Method

1. 1

   Pour 2 liters cow's milk into a heavy-bottomed pan. Use only cow's milk for bhog.

2. 2

   Bring to a boil on medium flame. Stir continuously to prevent sticking — if the milk sticks, the burning smell will ruin the rabri.

3. 3

   Once the milk boils, reduce flame and continue boiling until it reduces to about 500 ml — roughly 1 liter is left. This takes about 1 hour.

   

4. 4

   As the milk reduces, cream will form on top. Keep pushing it to the sides of the pan and mixing it back occasionally.

5. 5

   Once reduced to 500 ml, add ¼ cup sugar. Stir until dissolved.

   

6. 6

   Add 7-8 saffron strands. Cook for 2 minutes.

7. 7

   The rabri should be thick and creamy. It will thicken further as it cools.

8. 8

   Add cardamom powder. Mix well and turn off heat.

   

9. 9

   Serve hot or cold. Garnish with chopped almonds, pistachios, and dried rose petals.

10. 10

    Offer to Lord Jagannath with tulsi leaves.