Indian cuisine · Desserts & Sweets

Rabri

Slowly reduced whole milk whose repeatedly skimmed skins make it thick and fibrous, finished with saffron and pistachios.

Ingredients · for 4 servings

• 2 l whole milk
• 120 g sugar
• 1/2 tsp saffron threads
• 5 cardamom pods
• 50 g pistachios
• 40 g almonds
• 1 tsp rose water

Instructions

1. Bring the milk to a boil in a very wide, heavy pot, then reduce the heat so it just barely simmers – the larger the surface, the faster skins form.
2. Reduce the milk uncovered for 60–70 min., pushing the forming skin to the edge of the pot with a spoon every 4–5 min. without stirring the milk itself.
3. Soak the saffron threads in 2 tbsp warm milk, crush the cardamom seeds and roughly chop the pistachios and almonds.
4. Once the milk has reduced to about a third, stir in the sugar, the saffron with its soaking milk, and the cardamom, and simmer for another 8–10 min. until the mixture clings thickly to the ladle.
5. Push the skins gathered at the edge back into the cream with the spoon and fold them in only once, so the characteristic strands are preserved.
6. Stir in the rose water, spoon the rabri into bowls, sprinkle with pistachios and almonds, and serve well chilled for at least 3 hrs.