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Homemade Rabri.jpg
Alternative namesRabdi
Region or stateIndian subcontinent
Associated national cuisineIndia, Pakistan, Bangladesh
Main ingredientsMilk and Pearl Millet Flour

Rabri (IAST: Rabaḍī) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling the milk on low heat for a long time until it becomes dense and changes its color to off-white or pale yellow. Sugar, 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. Hathras is famous for Rabri and other sweets prepared from ghee. A similar dish goes by the name Basundi.

Traditional Indian ice cream kulfi served with sweet rabri and rose petal jam gulkand.

A fusion food derived from the traditional Rabdi from Indian cuisine addressed as Suvarna Rabdi.[1] Use pumpkin to give it a gold-like or Suvarna shade and garnish with vanilla seeds.[2]


Chandimangala mentions rabdi (thickened, sweetened milk), along with other sweets in the early 1400s.[3]

Agra Rabri[edit]

The quintessential rabri from Kolkata has probably been handed down from the rabri that is originally from Varanasi.[citation needed] This very rich dessert 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. The rabri thus formed is extremely creamy and very heavy on the stomach, but loved by the average Bengali. Rabri was banned in Kolkata for sometime during the years of milk scarcity because of the fact that it uses up a large quantity of milk.

See also[edit]


  1. ^ Students' Academy (2010). Indian Cooking-Twelve-Delicious Sweets. p. 54. ISBN 978-0-557-81992-8. Retrieved 28 August 2018.
  2. ^ Gautam Mehrishi. "Suvarna Rabdi". livingfoodz.com. Retrieved 27 August 2018.
  3. ^ "Full text of "Indian Food Tradition A Historical Companion Achaya K. T."". archive.org. Retrieved 30 January 2019.