Rabri Khurchan

750 ml of rabri Conversion Chart Print

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.