Rabri is a Indian sweet dish made with dahi, flour, and a combination of bajre ki roti. It is usually eaten at lunch. Raabri is mostly made in north, central and western India.


  • 5 cups full cream milk
  • ½ cup sugar
  • 4-5 green cardamoms
  • 12-15 almonds-blanched, shredded
  • 2 tbsp pistachios-blanches, shredded
  • Vark leaves(silver leaves)to decorate


  • Boil the milk in Home Classic pan.
  • Add the sugar and cardamom and simmer over low heat
  • Do not stir too often, as a layer of cream should form over it.
  • After the layer is formed, push it way from the sides towards the centre, stir the milk below it gently to avoid scorching.
  • Repeat the process till one-third of the volume of milk is left
  • The time taken will depend on richness of the milk
  • The wider the vessel and richer the milk, the faster it will thicken.
  • When done, the colour changes and the cream that was pushed aside, collects in layers.
  • Remove from heat. When cool, transfer to a serving dish.
  • Garnish with vark leaves (silver leaves) and nuts. Chill and serve.


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