Rabri Perfection: Sweet Condensed Milk

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Let’s embark on a sweet journey through the lanes of tradition and flavor with the exquisite delight that is Rabri. A quintessential Indian dessert, Rabdi promises a symphony of rich, creamy textures and a burst of sweetness in every spoonful. Join me as we unravel the magic behind this timeless treat.

Origin and History

Rabdi holds its roots deep in the heart of Indian culinary heritage, tracing back to the royal kitchens of Rajasthan. This luscious creation emerged from the slow and patient process of condensing sweetened milk, unveiling a decadent dessert fit for kings and queens. As centuries passed, Rab-di’s popularity transcended regions, becoming a cherished part of festive celebrations and everyday indulgences.

Traditional Tools

Crafting the perfect Rabdi requires a touch of tradition. Embrace the authentic with a large, heavy-bottomed kadhai (wok) and a flat spatula. The kadhai’s broad surface allows for even evaporation of milk, while the spatula ensures a gentle stir to prevent any caramelization. It’s a dance between utensils that transforms simple ingredients into a dessert fit for royalty.

What is Rabri Called in English?

In the culinary world, the decadent Rabdi is often referred to as “sweet condensed milk” or “reduced sweetened milk.”

Who Invented Rabri?

The origins of Rab-di can be traced back to the royal kitchens of Rajasthan, India. While no single inventor claims credit, the ingenious cooks who experimented with simmering sweetened milk until it transformed into this rich concoction deserve the accolades.

What is Rabri Made Of?

At its essence, Rabdi is a heavenly blend of whole milk, sugar, and a hint of cardamom. The slow reduction of the milk creates a thick, creamy texture, forming a dessert that is both comforting and indulgent.

Tips and Tricks

  • Use Full-Fat Milk: Opt for whole milk to achieve the rich and creamy texture that defines Rab-di.
  • Low Heat, High Patience: Slow-cook the milk on low heat, allowing it to gradually condense and develop depth of flavor.
  • Stir with Care: A gentle stir prevents the milk from sticking to the bottom, ensuring a smooth and lump-free Rabdi.

How to make Rabdi

Rabdi Perfection: Sweet Condensed Milk

Recipe by ImamCourse: DessertsCuisine: Indian
Recipe yields approximately


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Immerse yourself in the joy of crafting Rabdi, a dessert that transcends time and taste. Begin by simmering whole milk in a kadhai, allowing it to reduce to half its volume. Add sugar and cardamom, stirring patiently until the mixture transforms into a velvety consistency. The result? A sweet symphony that captivates the senses.


  • Whole milk – 1 liter

  • Sugar – 1/2 cup

  • Cardamom powder – 1/2 tsp

  • Almonds and pistachios (chopped, for garnish)


  • In a large kadhai, bring whole milk to a gentle boil.
  • Place the mixture on low heat and stir regularly until the milk reduces to half of its original volume.
  • Add sugar and cardamom powder, continuing to simmer until the mixture thickens.
  • Once you’ve reached the desired consistency, take it off the heat and allow it to cool.
  • Add a finishing touch by sprinkling chopped almonds and pistachios on top before serving.


  • In conclusion, the art of crafting Rabdi invites you to experience the magic of Indian desserts. As you indulge in the velvety richness and aromatic sweetness, you partake in a culinary tradition that has stood the test of time. Serve this royal treat and let the symphony of flavors unfold in every heartwarming bite.

Nutrition Facts

1 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 8g 13%
    • Saturated Fat 5g 25%
  • Cholesterol 25mg 9%
  • Sodium 40mg 2%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 14g 5%
    • Sugars 12g
  • Protein 7g 15%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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