"Rabri" (also spelled Rabdi) is a traditional, sweet, condensed-milk-based dish originating from the Indian subcontinent. It is made by boiling milk on low heat for an extended period until it becomes very dense and changes to a pale yellow or off-white color.
Rabri, rabdi or rabidi (IAST: Rabaḍī) 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.
Rabdi is a popular Indian dessert made with reduced milk, sugar, and flavored with cardamom, saffron, and nuts. It is usually served chilled and topped with nuts and dried fruits.
Basundi is thinner than rabdi. The consistency of basundi is like a thin flowing custard, while rabdi is thick and spoonable. Rabdi uses saffron, cardamom, and rose water, while basundi is flavored with saffron, nutmeg, and cardamom.
Lacchedar Rabdi Recipe | Make lachedar rabri like a confectioner using pure milk | Chef Sanjyot Keer
What is called Rabdi in English?
The closest meaning of Rabri/Rabdi in english is Porridge. It 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.
Basundi is a rich, creamy Indian sweet or dessert that's made with whole milk and flavored with fragrant spices, nuts and optionally dry fruits like raisins. My easy recipe is ready in under 30 minutes. I use sweetened condensed milk to prepare this wonderfully indulgent dish in a jiffy!
Rich in #Calcium: Being primarily made of milk, rabri is rich in calcium, vital for bone health and muscle function. Source of Protein: Milk, the main ingredient, is a good source of protein, aiding in muscle repair and growth.
Rabri is a rich, creamy dessert that is beloved in both India and Pakistan. Made by reducing milk to a thick, creamy consistency, this dessert is flavored with cardamom and saffron, making it an aromatic and delightful treat.
Rabri is sweet thickened milk with layers of cream or malai. Rabri or Rabdi is usually topped up with nuts, flavored with rose essence, cardamom powder and saffron. Rabri is made by simmering milk until it is reduced and thick, and layers of malai form which is later mix back into the milk.
Although rabdi is typically served as a chilled standalone dessert, it tastes great when combined with other Indian sweets. You can pair this creamy dessert with gulab jamun, jalebi, and malpua.
Although both desserts are high in sugar and fat, Rasmalai is generally considered more calorie-dense due to the rabdi. So, if you want to indulge in a sweet treat without compromising your health, Rasgulla could be your go-to choice.
Rabdi is essentially a condensed milk-based sweet treat. The primary ingredients include milk, sugar, and sometimes flavorings like cardamom, saffron, or nuts.
The oldest sweet of India is Malpua, historically known as Apupa. You will find the first mention of this dish in the Rigveda from 1500 BCE. Ancient Aryans prepared it as a ritual offering. They valued barley as a primary grain.
Vark (also varak, Waraq, or warq) is a fine filigree foil sheet of pure metal, typically silver but sometimes gold, used to decorate Indian sweets and food. The silver and gold are edible, though flavorless. Vark is made by pounding silver into sheets less than one micrometre (μm) thick, typically 0.2–0.8 μm.
Type: Desserts. Rabri (IAST: Rabaḍī) 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.
Taste: Sweet, creamy and aromatic with nice texture of small cream pieces. Serving Ideas: This kesar and cardamom flavored shahi rabri can be enjoyed in many ways; either on its own or using it as sub ingredient in Indian sweet dishes like malpua and gulab jamun.
Try this 'Weight Loss Rabri'. It's a nutritious dessert that satisfies your sweet cravings without compromising your health goals! You can eat this recipe during your fasting. Serve it chilled for a refreshing dessert, or you can even have it as ice cream for a cool, creamy treat!
Basundi is similar to a North Indian dessert known as rabri, the only difference between the two being the texture - while rabri has flaky layers of malai cream, basundi is soft and homogenous.
Thaumatin, also known as Talin, obtained from arils (appendages found on certain seeds) of the katemfe plant (Thaumatococcus daniellii) discovered in West Africa is 3,250 times sweeter than sugar (when compared to a 7.5% sucrose solution).
