Rabri or Khurchan

Rabri or Khurchan

India being the land of Maharajahs and Nawabs, it is customary for us to indulge in heavy, rich and sweet laden dessert. How’s that for an excuse for gluttony? Pretty good eh?

Rabri or Khurchan

Yes the dish I am sharing today is as rich and delectable as it is fit to be served to Kings and Queens of gone era. I have been making it for last few months repeatedly and even made it for my mom while visiting her in hometown last month.

Rabri or Khurchan

Rabri or Khurchan is made using simplest of ingredients, milk and sugar. Milk needs to be evaporated on slow flame, in a similar process of making Basundi, along with collecting the cream that sets on top every few minutes. This collected cream makes the thick lumps we need for rabri, while evaporation thickens and reduces the milk.

Rabri or Khurchan

It is best served chilled with some sprinkling of unsalted pistachio and almonds. A rich and creamy make-ahead dessert for a party or family indulgence.

750 ml of rabri Conversion Chart Print

Rabri Khurchan


2 litres of whole milk
cup of sugar
cup of almonds
cup of unsalted pistachios


1.In a thick bottom vessel, allow the milk to boil. Reduce the flame to slow. After few minutes a thin layer of cream will form on the surface of the milk. Lift the cream layer and move to the side gently.
2.This will allow the milk to make a fresh layer of cream. Again repeat the process of moving the cream layer to the side. Continue this process till the milk reduces to slightly less than half on slow flame. Also keep gently scratching the bottom of the pan occasionally to avoid milk sticking below.
3.Add sugar and give a complete boil. Remove from flame. Now carefully scrape off the milk (khurchan) which was sticking on the side as well the cream which we earlier moved to the side in thick milk. Very gently stir in the scrape and cream layers in the thickened milk. Add chopped dry-fruits.
4.Allow rabri to cool completely. Refrigerate for few hours before serving. I usually do it overnight.


My mother’s recipe from the repertoire of family recipe.

You can increase the sugar to ½ cup of sugar or more depending upon your taste. I have kept it on the mild sweet side.

You can even serve Rabri with Malpuas or Shahi Toast.

Rabri or Khurchan