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|Region or state||Indian subcontinent|
|Associated national cuisine||India, Pakistan, Bangladesh|
|Main ingredients||Milk and Pearl Millet Flour|
Rabri (IAST: Rabaḍī) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling the milk on low heat for a long time until it becomes dense and changes its color to off-white or pale yellow. 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 rasabali, chhena kheeri, and khira sagara. Hathras is famous for Rabri and other sweets prepared from ghee. A similar dish goes by the name Basundi.
The quintessential rabri from Kolkata has probably been handed down from the rabri that is originally from Varanasi. This very rich dessert is made by heating sweetened milk in a large open vessel (kadhai). As the layer of cream begins to form on the surface of the milk, it is taken off and kept aside. The process continues until the milk is exhausted. The rabri thus formed is extremely creamy and very heavy on the stomach, but loved by the average Bengali. Rabri was banned in Kolkata for sometime during the years of milk scarcity because of the fact that it uses up a large quantity of milk.
- Students' Academy (2010). Indian Cooking-Twelve-Delicious Sweets. p. 54. ISBN 978-0-557-81992-8. Retrieved 28 August 2018.
- Gautam Mehrishi. "Suvarna Rabdi". livingfoodz.com. Retrieved 27 August 2018.
- "Full text of "Indian Food Tradition A Historical Companion Achaya K. T."". archive.org. Retrieved 30 January 2019.
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