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Rabri Kheer

Rabri Kheer is a traditional Indian dessert that combines the rich, creamy goodness of Rabri with the subtle sweetness of Kheer. This decadent treat is perfect for festivals, celebrations, or anytime you’re in the mood for something indulgent. Let’s dive into the steps to make this delicious dessert!
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Prep Time 15 minutes
Cook Time 2 hours

Ingredients
  

For the Rabri:

  • 1 ltr Fresh Milk
  • ¼ tsp Cardamom powder
  • 2 tbsp Sugar to taste

For the Kheer:

  • 1½ ltr Fresh Milk
  • ½ cup Basmati Rice soaked for 2-3 hours
  • ½ cup Sugar or to taste
  • ½ tsp Cardamom powder
  • 1-2 tbsp Desiccated Coconut
  • 1 tbsp Pistachios sliced
  • 1 tbsp Almonds
  • 1 tbsp Cashews
  • 1 tsp Kewra water
  • Edible Silver Leaf (Chandi ka Warq) for Garnish
  • Extra Pistachios and Almonds for Garnish

Instructions
 

Prepare the Rabri:

  • Heat the Milk: In a wok, add 1 liter of fresh milk and bring it to a boil. Once boiling, reduce the heat to low and simmer for about 1 ½ hours. As it cooks, the milk will begin to form cream (balai) on the sides of the pot.
    Scrape the Cream: Gently scrape the cream (balai) from the sides of the pot and stir it back into the milk. Continue doing this as the milk reduces, until you have a thick, creamy texture and the milk has reduced by about half.
    Flavor the Rabri: Once the milk has thickened, add 1/4 tsp cardamom powder and 2 tbsp sugar. Stir well to dissolve the sugar. Keep scraping the cream from the sides and stir until the mixture becomes rich and smooth.
    Set Aside: Once done, remove the rabri from the wok and set it aside in a bowl. This will be used later to mix into the Kheer.

Prepare the Kheer:

  • Boil the Milk: In another wok, add 1 ½ liters of fresh milk and bring it to a boil. Keep stirring occasionally.
    Add the Rice: Once the milk begins to boil, add the soaked basmati rice (make sure to lightly crush the soaked rice with your hands before adding it). Stir well and cook on low flame for about 15-20 minutes, stirring frequently. Use a potato masher to gently mash the rice and create a creamy texture.
    Sweeten the Kheer: Once the rice has softened and the milk has thickened, add ½ cup sugar. Mix well, and continue mashing until the sugar dissolves and the mixture becomes smooth.
    Add Spices and Nuts: Stir in ½ tsp cardamom powder and 1-2 tbsp desiccated coconut. Then, add the sliced pistachios, almonds, and cashews. Mix everything well.
    Flavor with Kewra Water: Add 1 tsp kewra water for a lovely floral fragrance and mix it in.
    Cool the Kheer: Let the Kheer cool down to room temperature, stirring occasionally to prevent a skin from forming.

Combine the Rabri and Kheer:

  • Add Rabri to Kheer: Once the Kheer has cooled slightly, add the prepared Rabri into the mixture. Stir well to combine the creamy Rabri with the Kheer for a rich, velvety texture.
    Garnish: Garnish with edible silver leaf (chandi ka warq), extra pistachios, and almonds for a festive touch.

Serve:

  • Serve this luscious Rabri Kheer chilled or at room temperature, as per your preference. It’s the perfect dessert for special occasions, weddings, or any time you want to treat yourself to a creamy, aromatic indulgence.