Rabri

{{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 = India,Nepal,Pakistan, 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''.

Two similar dishes go by the names ''Basundi'' and ''Khiriha''.

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

== History == ''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 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 (''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 |archive-date=24 January 2025 |archive-url=https://web.archive.org/web/20250124172742/https://flavoursofindiaeats.com/rabri/ |url-status=dead }}</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}}

Category:Indian desserts Category:Rajasthani cuisine Category:North Indian cuisine Category:Pakistani cuisine Category:Puddings Category:Indian dairy products Category:Milk desserts