Rabri

Rabri is a delectable dessert from the Indian subcontinent, crafted by simmering milk over low heat until it thickens and deepens in color. It is traditionally flavored with jaggery, aromatic spices, and a variety of nuts, before being chilled and served as a delightful sweet treat. Rabri also serves as an essential component in other desserts such as rasabali, chhena kheeri, and khira sagara. A similar preparation, known as Basundi, is also noteworthy.

Remarkably, the earliest references to rabri, a luscious, thickened milk sweet, can be traced back to the early 1400s. During the economic recession of 1965, Rabri production was banned in Kolkata due to its high milk consumption. However, after sweet shop owners contested the ban in court, the Calcutta High Court ultimately revoked it.

The preparation of Rabri entails heating sweetened milk in a large vessel called a kadhai until a layer of cream forms on the surface. This cream is then carefully removed, and the process is repeated until the milk has substantially reduced and thickened.