Creamy, rich and decadent Rabri served with gulab jamun. This dessert is a crowd pleaser and will be a hit at any Indian themed party.
We are back to our regular routine of posting 3 times a week for blogging marathon. My theme for the first week of May is ‘Combo Sweets’. Valli wants us to make desserts that are generally served together for double deliciousness. So first day I have Gulab Jamun with Rabri.It’s been a while I made any Indian dessert at home, so this theme gave me a good excuse to make this rich and decadent dessert. Rabri is a time consuming dessert but it is not difficult to make and there’s little chance of messing it up. Unless you fall asleep making Rabri and end up burning it, there’s no way to go wrong.The key is in simmering the milk at a steady rate and scraping the cream off the sides into the milk every so often. Milk we get here in the US doesn’t form too much cream, so I got away scraping the sides every 4~5 minutes or so. I started with 4 cups (a little less than liter) of milk and ended up with about 1.5 cups of Rabri in the end. You basically have to cook down and thicken to about 1/3rd of the initial volume.This homemade Rabri is great to serve just as is or with gulab jamun (like I did), Malpua or rasgulla. Sky is the limit to your imagination on how you can serve this creamy, rich and decadent Rabri. I served with store bought gulab jamun, but if you have the time, go ahead and make them yourself.