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Bring milk to a boil then cook slowly on a low heat for atleast 2 hours. Stir frequently and let the cream thicken at the edge of the pan. Add the sugar and stir until the milk is less than quarter the original amount. Scrape the cream fprmed on the sides back into the milk. When ready, stir in the rose water and pour into a glass dish. Garnish with chopped almonds, pista and ground cardamom. Rabri may be served either cold or hot.

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