Recipe by: Rachna Kulshrestha

Source: Family Recipe

Serves: 6



  • 2 L full fat whole milk, 5 cups
  • 2 ½ to 3 tbsp sugar, or to taste
  • 5 to 6 cardamoms, crushed or 1/2 tsp cardamom powder
  • 12 to 15 saffron strands, crushed
  • 1 tsp rose water or kewra water
  • 2 tbsp almonds and 2 tbsp pistachios, blanched & sliced


  • In a thick bottomed kadai milk or saucepan, heat the milk on low to medium flame, till the milk starts to froth or form a layer of cream on top.
  • When you will see the cream floating on top, then with a spatula, gently move the cream layer bring it towards the side of the pan and stick it to the pan. Keep on simmering the milk like this and collecting the cream layer on the sides.
  • Meanwhile soak almonds and pistachios in hot water for 30 minutes then remove their skins.
  • Slice or chop them and keep aside. Keep checking on the simmering milk – the process of collecting the cream layer has to be done many times in between.
  • Stir the milk gently on occasions, so that the milk does not get burnt from the bottom.
  • If you do too much of stirring and too quickly, then you won’t get the layers of cream in the rabri.
  • Once the milk reduces to half, then add 2.5 to 3 tbsp sugar or to taste.
  • Then add a 12 to 15 strands of crushed saffron and 1/2 tsp cardamom powder. Stir gently and continue collecting the cream and bringing it to the sides of the pan. If you don’t stir the milk then there is a possibility of the milk getting browned or burnt from the bottom.
  • After adding saffron, the color will change gradually to a yellow colour as the milk keeps on reducing. When the milk gets reduced to ⅓ or 1/4 of its original quantity, remove from heat and stir gently.
  • Then add the sliced almonds & pistachios and 1 tsp rose water or kewra water.

Download PDF version here: indian-rabri-rachna-kulshrestha