Rabri
| Origin | |
|---|---|
| Place of origin | India, Pakistan |
| Region or state | Punjab, Delhi, Rajasthan Gujarat, Punjab among other regions of the northern and central India |
| Details | |
| Main ingredient(s) | yogurt and Pearl millet flour |
Rabri (IAST: Rābaḍī), Hindi: राबड़ी Urdu:ربڑئ ,Rajasthani: राबड़ी Gujarati: રાબરી ) is an Indian dish made with dahi (yogurt), flour,muth and a combination of bajre ki roti. It is usually eaten at lunch. Raabri is mostly made in north , central and western India and Pakistan. Flour of Pearl millet (Bajri) is mixed with buttermilk to make a thick sauce which is kept in the sun to ferment. After about 3 to 4 hours, it is cooked by boiling it until the flour is cooked. It may be eaten hot as soup, but it is usually kept overnight. It may be mixed with yogurt or buttermilk. Cumin seeds (zeera), onions, etc., can be used as garnish.
[edit] Variants
Sweet Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasaballi, chhena kheeri, and kheersagar. Rabri can also be made savoury with salt, masala, and zeera.
[edit] References
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