Rabri

This article includes a list of general references, but it lacks sufficient corresponding inline citations. Please help to improve this article by introducing more precise citations. (March 2013) (Learn how and when to remove this message)

Rabri

Alternative names	Rabdi, Rabidi (in Odia)
Region or state	Indian subcontinent
Associated cuisine	India, Pakistan, Bangladesh
Main ingredients	Milk and Pearl Millet Flour
Media: Rabri

Rabri (IAST: Rabaḍī) (Hindi: रबड़ी) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, 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.

A similar dish goes by the name Basundi.

Chandimangala mentions rabdi (thickened, sweetened milk), along with other sweets, in the early 1400s.^[1]

Rabri was banned in Kolkata 1965 during an economic recession for its excessive use of milk. It was overturned within the year by the Calcutta High Court due to lawsuits from independent sweet shops.^{[2][better source needed]}

Rabri 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.

• Basundi, a similar dish

This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e