Rabri or Khurchan

Rabri or Khurchan is a shahi dessert, cooked traditionally over slow flame. Full cream milk is allowed to thicken slowly developing layers of cream on top.

This cream is pushed to the side, letting a new layer of cream to form and so on. This cumulative formation of cream thickens the milk. Try some more rich desserts here – gajrela, malai kulfi or basundi.

The creamy layers of Rabri are formed and is sweetened with sugar and topped with chopped almonds and pistachios.

Rabri
Rabri

India being the land of Maharajahs and Nawabs, it is customary for us to indulge in heavy, rich and sweet laden desserts. 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 the gone era. I have been making it for the last few months repeatedly and even made it for my mom while visiting her in home town last month.

Khurchan

Rabri or Khurchan is made using simplest of ingredients, milk and sugar.

Milk needs to be evaporated on a 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.

Using full cream milk is important to get the rich flavour and consistency. You can use alternatives like thickened milk, condensed milk,

addition of cream or thickening agents like cornstarch/ custard powder etc but it will not give the exact taste and richness of rabri.

Khurchan

Cook rabri on slow flame. Skimming cream on high flame will either make the milk stick to the base and burn or not give sufficient natural thickness and creaminess as much on slow flame.

Keep scraping the malai or cream from the sides. Otherwise, it can end up burning and the flavour will get absorbed by the rabri milk as well.

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

Ingredients

2 litres of full cream milk (doodh)
cup of sugar (chini)
cup of almonds (badam), chopped
cup of unsalted pistachios (pista), chopped

Preparation

1.In a thick bottom vessel, allow the milk to boil. Reduce the flame to slow. After a 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.
3.Also keep gently scratching the bottom of the pan occasionally to avoid milk sticking below.
4.Add sugar and give a complete boil. Remove from flame.
5.Now carefully scrape off the milk (khurchan) which was sticking on the side as well as 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.
6.Add chopped dry-fruits.
7.Allow rabri to cool completely. Refrigerate for a few hours before serving. I usually do it overnight.

Notes

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.

Using full cream milk is important to get the rich flavour and consistency. You can use alternatives like thickened milk, condensed milk, addition of cream or thickening agents like cornstarch/ custard powder etc but it will not give the exact taste and richness of rabri.

Cook rabri on slow flame. Skimming cream on high flame will either make the milk stick to the base and burn or not give sufficient natural thickness and creaminess as much on slow flame.

Keep scraping the malai  or cream from the sides. Otherwise it can end up burning and the flavour will get absorbed by the rabri milk as well.

You can even serve Rabri with Malpuas, Jalebi or Shahi Tukda.

Khurchan