Rich and Creamy Frozen Dessert Dishes

A Creamy and Flavorful Delight Rabri Recipes

About The Strawberry Rabri

Rabri, is a luscious and Traditional Indian dessert that holds a special place in the hearts of sweet connoisseurs.

Strawberry Rabri is a delightful and flavorful Indian dessert that combines the richness of Rabdi with the sweetness of strawberries. Rabdi, also known as Rabri, is a traditional Indian milk-based sweet dish made by thickening milk and adding various flavors and ingredients. When combined with fresh strawberries, it creates a delicious twist on the classic recipe.

 Here's a basic recipe to make Strawberry Rabri

1. In a heavy-bottomed pan, bring the milk to a boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer. Stir occasionally to avoid sticking to the bottom of the pan.
2. Continue simmering the milk until it reduces to about half its original quantity. This process can take about 1 to 1.5 hours, depending on the thickness of the milk and the heat level.
3. While the milk is reducing, wash, hull, and puree the fresh strawberries in a blender. You can keep some strawberry slices aside for garnishing.
4. Once the milk has thickened to Rabdi consistency, add the sugar and cardamom powder. Mix well and let it simmer for a few more minutes until the sugar dissolves completely.
5. Allow the Rabdi to cool to room temperature. Then, stir in the strawberry puree and mix until well combined. Adjust the sweetness according to your taste preferences by adding more sugar if desired.
6. Chill the Strawberry Rabdi in the refrigerator for a few hours to let the flavors meld together.
7. Before serving, garnish the Strawberry Rabdi with sliced almonds, pistachios, and fresh strawberry slices.

Enjoy the refreshing and delightful taste of Strawberry Rabdi as a sweet ending to any meal or as a treat on its own!

About The Angoor Rabri

Angoor Rabri is a delicious Indian dessert made with grapes and Rabri. Rabri is a traditional sweet dish from the Indian subcontinent, especially popular in North India. It is essentially a thickened milk dessert, rich and creamy in texture.

How To make Angoor Rabri

1. Begin by washing and removing the stems of the grapes. Pat them dry with a kitchen towel.
2. In a heavy-bottomed pan, pour the full cream milk and bring it to a boil.
3. Once the milk starts boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent sticking or burning at the bottom.
4. As the milk simmers and reduces, a layer of cream, known as malai, will form on top. Gently push the malai toward the edges of the pan.
5. Continue simmering the milk until it thickens and reduces to about half its original volume. This process can take some time, so be patient and keep stirring occasionally.
6. Add sugar, saffron strands (if using), and cardamom powder to the thickened milk. Mix well and let it cook for a few more minutes.
7. Allow the Rabri to cool to room temperature.
8. In a separate bowl, add the grapes and press them lightly with a fork to release some juice.
9. Pour the cooled Rabri over the grapes and mix gently.
10. Refrigerate the Angoor Rabri for a couple of hours to chill it and let the flavors meld.
11. Before serving, garnish with chopped nuts like almonds and pistachios.

The end result is a delectable dessert with the sweetness of the grapes blending perfectly with the creamy richness of the Rabri. Angoor Rabri is often served chilled and can be enjoyed on its own or as a refreshing treat after a meal. It's a unique and delightful way to enjoy fresh grapes in a traditional Indian sweet dish.

About The Sitaphal Rabri

Sitaphal Rabri is another delicious Indian dessert, combining the flavors of custard apple (Sitaphal) with the creamy richness of Rabri. The custard apple is a tropical fruit with a sweet and creamy pulp, which pairs beautifully with the traditional Rabri.

Instructions

1. Start by scooping out the flesh of the custard apples and removing the seeds. You can do this by hand or using a spoon. Keep the pulp aside.
2. In a heavy-bottomed pan, pour the full cream milk and bring it to a boil.
3. Once the milk starts boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent sticking or burning at the bottom.
4. As the milk simmers and reduces, gently push the malai (cream) formed on top toward the edges of the pan. Continue simmering until the milk reduces to about half its original volume.
5. Add sugar, saffron strands (if using), and cardamom powder to the thickened milk. Mix well and let it cook for a few more minutes until the sugar dissolves completely.
6. Allow the Rabri to cool to room temperature.
7. Now, take the custard apple pulp and pass it through a sieve to remove any coarse fibers or seeds, ensuring you get a smooth pulp.
8. Add the custard apple pulp to the cooled Rabri and mix gently. The combination of custard apple and Rabri creates a delectable flavor profile.
9. Transfer the Sitaphal Rabri to a serving dish and refrigerate it for a couple of hours to chill and allow the flavors to blend.
10. Before serving, garnish with chopped nuts like almonds and pistachios.

Sitaphal Rabri is a delightful dessert that showcases the unique taste of custard apples along with the creamy goodness of Rabri. It's a perfect treat to enjoy during special occasions or whenever you're craving a sweet indulgence with a tropical twist.

About The Lachha Rabri

Lachha Rabri is a variation of the traditional Rabri, which is a popular Indian sweet made from thickened milk. The term "Lachha" refers to the flaky or layered texture of this dessert, which sets it apart from the regular smooth and creamy Rabri.

Instructions

1. In a wide, heavy-bottomed pan, pour the full cream milk and bring it to a boil.
2. Once the milk comes to a boil, reduce the heat to low and let it simmer. Stir occasionally to prevent sticking or burning at the bottom of the pan.
3. As the milk simmers and reduces, a layer of cream (malai) will form on the surface. Gently push the malai towards the edges of the pan to collect it.
4. Continue simmering the milk until it reduces to about half its original volume, and the malai has thickened.
5. Now, add sugar, saffron strands (if using), and cardamom powder to the thickened milk. Mix well and continue cooking for a few more minutes until the sugar dissolves completely.
6. While the Rabri is still hot, take a ladle or a spatula and gently stir the Rabri from the sides of the pan inwards. This process creates the "Lachha" or layered texture in the Rabri.
7. Let the Lachha Rabri cool to room temperature.
8. Once cooled, refrigerate the Lachha Rabri for a couple of hours to chill it and allow the flavors to meld.
9. Before serving, garnish with chopped nuts like almonds and pistachios. You can also add silvered pistachios and edible silver foil (varak) for an elegant touch (optional).

Lachha Rabri is a delightful sweet with its unique flaky texture and richness of milk and nuts. It's a wonderful dessert to indulge in during festive occasions and celebrations. The preparation may take some time due to the slow reduction of milk, but the end result is undoubtedly worth the effort. Enjoy this traditional Indian dessert with your family and friends!