A thick milk based sweet , easy to made and lovable of by people of all ages.Its a popular Indian subcontinental sweet dish.I have no knowledge where it is originated from.Since my childhood whenever i go to Puri Jagannath temple,odisha  i was used to  eat rabri as one of the dish of chhapan (56) bhog of lord Jagannath. In Anad Bazaar,Puri the sellers serve Rabri in an  earthen pot which has very less sweet  in taste.The amazing is that they haven’t used any flavours in rabri .Only milk and milk,which taste creamy and little aroma of earthen pot just delicious!!!..

Although grown up,but whenever i travel to Puri i must have one pot of Rabadi. Not only me,my kid also fond of for rabri  loves it as creamy ice cream.

Now a days many company selling their instant Rabadi,but the real home cooked rabri they have their uniqueness.

Making rabri is a time-consuming  process and but the end result  is delightful and totally worth it!

I have used rose water and dry fruits of my choice. Some uses saffron strands and different essences to make it more joyful.


yield : servings 4

prep time : 5 mins

total time : 45 mins

Things we need to prepare

  • 5 cups thick milk
  • 2 tbsp sugar(as you desire)
  • 1/2 tsp cardamom powder
  • 1 tsp rose water -optional
  • few saffron stands -optional


Pour all milk into a heavy bottomed pan and cook on high flame initially for 15 minutes with continuous stirring.Heavy bottomed pan is the main utensil for rabri to avoid char your milk.

The milk will be started to stick to the sides of the pan,scrap them and add into the  milk.

Reduce the flame and keep stirrings.After long stirring  you can see its going to thick,add sugar into it and stir on medium flame until thick.Off the flame sprinkle some rose water and cardamom powder.

You can sprinkle some saffron strands for light yellowish color.

Chill it in refrigerator and savour it with delight and joyful.You can be goes well with Mal-pua,Jalebi as well.

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