Cook milk slowly for hours with saffron and sugar, let it thicken and voila, you have rabri! This version is much quicker, but equally delicious. My secret ingredient? Bread for texture! You can make it a day or two ahead.
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0.75 liters full-cream milk
1 tin condensed milk
1 tin evaporated milk
1 pinch saffron threads
8 cardamom (elaichi) pods, shelled and ground fine
Pour milk, condensed milk, and evaporated milk into a heavy-bottomed pot. Add saffron, cardamom, and sugar. Bring to a boil, stirring frequently, to prevent milk from scorching at the bottom. Cook 10 – 15 minutes, till slightly thickened.
2. Remove all the crust from the bread and break into tiny pieces. Add to milk. Turn the heat off.
3. Toast almonds in a pan for a few minutes till nutty and light brown. Chop into small pieces. Save some for garnishing. Add the rest to the rabri. Chill the rabri for a few hours. It will thicken when cooled. When you are ready to serve, add some milk till you get the desired consistency. Ladle rabri into serving bowls, garnish with almonds and serve.