2001:1C02:1598:3F00:98A8:C15C:19D1:BAEA at 12:37, 14 June 2025

2025-06-14T12:37:13Z

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{{Short description|Condensed-milk-based sweet dish from India}}
{{for|the Indian politician|Rabri Devi}}
{{more footnotes|date=March 2013}}
{{Use dmy dates|date=May 2019}}
{{Infobox food
| image = Homemade Rabri.jpg
| image_size = 250px
| caption =
| alternate_name = Rabdi, Rabidi
| associated_cuisine = [[Indian cuisine|India]], [[Pakistani cuisine|Pakistan]], [[Bangladeshi cuisine|Bangladesh]]
| region = [[Indian subcontinent]]
| creator =
| course =
| served =
| main_ingredient = [[Milk]] and Pearl Millet Flour
| variations =
| calories =
| other =
}}
'''''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]]''.

A similar dish goes by the name ''[[Basundi]]''.

[[File:Pan Kulfi with Gulkand Rabri.JPG|thumb|Traditional Indian ice cream [[kulfi]] served with sweet rabri and rose petal jam [[gulkand]].]]

== History ==
[[Chandimangal|''Chandimangala'']] mentions ''rabdi'' (thickened, sweetened milk), along with other sweets, in the early 1400s.<ref>{{Cite web|url=https://archive.org/stream/IndianFoodTraditionAHistoricalCompanionAchayaK.T./Indian%20Food%20Tradition%20A%20Historical%20Companion%20Achaya%20K.T._djvu.txt|title=Full text of "Indian Food Tradition A Historical Companion Achaya K. T."|website=archive.org|access-date=2019-01-30}}</ref>

''Rabri'' was banned in Kolkata 1965 during an economic recession for its excessive use of milk. It was overturned within the year by the [[Calcutta High Court]] due to lawsuits from independent sweet shops.<ref>{{Cite web |last=SnackX |date=2020-08-06 |title=Do you know that Rabri was banned in Kolkata 1965 during an economic recession for its excessive… |url=https://medium.com/@snackx/do-you-know-that-rabri-was-banned-in-kolkata-1965-during-an-economic-recession-for-its-excessive-b98c5481d46f |access-date=2025-01-03 |website=Medium |language=en}}</ref><ref>{{Cite web|url=https://economictimes.indiatimes.com/blogs/onmyplate/the-bitterest-ban-the-improbable-story-of-how-bengal-tried-to-ban-bengali-sweets/|title=The Bitterest Ban: The improbable story of how Bengal tried to ban Bengali sweets|date=2015-07-25|website=Economic Times Blog|language=en-US|access-date=2020-02-07}}</ref>{{Better source|date=February 2020}}

According to some legends, Rabri was first offered to Lord [[Krishna]] at the [[Banke Bihari Temple]] in [[Vrindavan|Vrindavana]] by a Rajasthani princess.<ref>{{Cite web |title=Rabri: Know The History Of The Dessert And An Easy Recipe To Try |url=https://www.slurrp.com/article/rabri-know-the-history-of-the-dessert-and-an-easy-recipe-to-try-1723472659096 |access-date=2025-01-01 |website=Slurrp |language=en}}</ref>

==Creation==
''Rabri'' is made by heating sweetened milk in a large open vessel (''[[Karahi|kadhai]]''). As the layer of cream begins to form on the surface of the milk, it is taken off and kept aside. The process continues until the milk is exhausted.

== Varieties ==
There are various types of Rabri, each with distinct characteristics:

=== ''Plain Rabri'' ===
''Plain Rabri'' is prepared by continuously simmering and stirring milk until it reduces and thickens. Sugar and cardamom are commonly added to enhance its flavor.<ref name=":0">{{Cite web |date=2024-08-30 |title=Rabri » Flavoursofindiaeats |url=https://flavoursofindiaeats.com/rabri/ |access-date=2025-01-03 |language=English}}</ref>

=== ''Lachha/Lachhedar Rabri'' ===
''Lachha Rabri'' is characterized by layers of cream, known as ''lachhas'', which form during the slow cooking process. These layers give it a distinctive texture.<ref name=":0" /><ref>{{Cite web |title=rabdi recipe {{!}} authentic rabri recipe {{!}} lachhedar rabdi recipe {{!}} easy rabri recipe {{!}} |url=https://www.tarladalal.com/rabri-or-how-to-make-rabdi-1099r |access-date=2025-01-03 |website=www.tarladalal.com}}</ref>

=== ''Pista Rabri'' ===
''Pista Rabri'' is characterized by the inclusion of pistachios, which lend a distinct flavor and a greenish tint to the dessert.<ref>{{Cite web |date=2023-08-07 |title=Vegan Kesar Pista Rabri (Super Easy!) – Of Donkeys & Dhoklas |url=https://ofdonkeysanddhokla.com/vegan-kesar-pista-rabri-super-easy/ |access-date=2025-01-03 |language=en-US}}</ref>{{Better source needed|reason=The current source is insufficiently reliable ([[WP:NOTRS]]).|date=January 2025}}

=== ''Kesari Rabri'' ===
''Kesari Rabri'' is flavored with [[saffron]], giving it a golden hue and a rich, aromatic flavor<ref name=":0" />

=== ''Malai Rabri'' ===
''Malai Rabri'' is distinguished by the addition of extra ''malai'' (cream), resulting in a richer and more indulgent version compared to the traditional Rabri.{{Citation needed|date=January 2025}}

==See also==
* [[Basundi]], a similar dish

==References==
{{Reflist}}

{{Indian dishes}}
{{Pakistani dishes}}

[[Category:Indian desserts]]
[[Category:Rajasthani cuisine]]
[[Category:North Indian cuisine]]
[[Category:Pakistani cuisine]]
[[Category:Puddings]]
[[Category:Indian dairy products]]

{{India-food-stub}}

Rabri - Revision history

2001:1C02:1598:3F00:98A8:C15C:19D1:BAEA at 12:37, 14 June 2025