rabri
Sign in to saveRabri, rabdi or rabidi (IAST: Rabaḍī) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, spices, and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara.
Key facts
- Food.image
- Homemade Rabri.jpg
- Food.image_size
- 250px
- Food.alternate_name
- Rabdi, Rabidi
- Food.associated_cuisine
- India,Nepal,Pakistan, Bangladesh
- Food.region
- Indian subcontinent
- Food.main_ingredient
- Milk and Pearl Millet Flour
via Wikipedia infobox
Article
10 sectionsContents
- History
- Creation
- Varieties
- ''Plain Rabri''
- ''Lachha/Lachhedar Rabri''
- ''Pista Rabri''
- ''Kesari Rabri''
- ''Malai Rabri''
- See also
- References
Rabri, rabdi or rabidi (IAST: Rabaḍī) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, spices, and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara.
Two similar dishes go by the names Basundi and Khiriha.