Indian · Dessert
Chilled Kesar Rabri
A dense, caramel-hued reduction of whole milk simmered slowly until it collapses down to a fraction of its volume, sweetened lightly and perfumed with saffron and cardamom, then chilled into a spoonable, nutty-topped dessert eaten by the spoonful straight from its ramekin. This is rabri in its most classic, unadorned form - no rice, no bread, just milk coaxed into something rich.
$18
10 minsPrep
45 minsCook
175 minsTotal
MediumLevel
Nutrition per serving
242Calories
9.6gProtein
11.6gFat
26.4gCarbs
24.4gSugar
1gFiber
109mgSodium
25mgChol
5gSat Fat
452mgPotassium
297mgCalcium
0.5mgIron
1.1mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Pour the whole milk into a heavy-bottomed, wide pan and bring to a gentle boil over medium heat.
2
Lower the heat and simmer uncovered, scraping the thickened skin (malai) that forms on the sides and sides back into the milk every 3-4 minutes, for about 35-40 minutes until the milk reduces by just over half and turns thick and creamy.
3
Stir in the sugar, saffron-soaked milk, and ground cardamom, and continue simmering for another 5 minutes until the rabri coats the back of a spoon thickly.
4
Remove from heat and let cool to room temperature, stirring occasionally to prevent a thick skin from forming on top.
5
Divide the cooled rabri between two ramekins and chill, covered, for at least 2 hours until cold and further thickened.
6
Just before serving, scatter the slivered pistachio and almond over the top of each ramekin.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g500g Whole Milk
- 24g24g Sugar White
- 1g1g Saffron, soaked in 1 tsp warm milk
- 1g1g Cardamom, ground
- 8g8g Pistachio, slivered, 1
- 6g6g Almond, slivered, 1
