Rabri is a Pakistani sweet dish made withdahi (yogurt), flour,muth and a combination of bajre ki roti. It is usually eaten at lunch. Raabri is mostly made in north , central and western India and Pakistan. Flour of Pearl millet (Bajri) is mixed with buttermilk to make a thick sauce which is kept in the sun to ferment. After about 3 to 4 hours, it is cooked by boiling it until the flour is cooked. It may be eaten hot as soup, but it is usually kept overnight. It may be mixed with yogurt or buttermilk. Cumin seeds (zeera), onions, etc., can be used as garnish
- Milk 3 kg
- Green cardamom powder 1/2 tsp
- Kewra/screw pine 2 tsp
- Sugar 2 cup
- Almonds and pistachio as required
- Braise 1 kg milk in a wok. But do not let it boil or make bubbles.
- The layer which appear on the surface of milk, spread it on the sides of the wok with the help of a flat spatula.
- When you spread a layer pf milk on the side of the wok then add more milk in.
- When all the milk has been used and a thick layer is formed at the side of the wok, then add screw pine, cardamom and sugar, cook.
- When sugar is dissolved in milk, slowly pour this milk on the side thick layer which we made out of milk in wok.
- Mix it well, this whole mixture will become thick and will take the form of Rabri.
- Takeout the Rabri in a plate and leave to cool.
- Garnish with almonds and pistachios and serve.
- The above mentioned recipe will make the Rabri that is soft. If you want to make dry/thick rabri then cook it more till the milk and sugar dries.
- Then sprinkle a little sugar on that thick/dried rabri and takeout in a plate.
- It’s important to constantly stir the spoon lightly while making rabri but do not rub the spoon with the base of the pan.