Fruit Rabri

Fruit Rabri (also known as Fruit Rabdi) is a typical North Indian sweet dish that is rich, creamy, fruity, and appetizingly sweet.

Recipe Source Link:https://www.mygingergarlickitchen.com/fruit-rabri/

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RECIPE INGREDIENTS

» For Instant Rabri

• 2 cups whole milk or 1 liter
• 1 cup milk powder
• 2-3 tablespoons sugar or add as required
• 1/2 teaspoon of cardamom powder
• 12 to 15 saffron strands (kesar), crushed
• 1 teaspoon rose water or kewra water
• 2 tablespoons of chopped nuts
• 2 tablespoons breadcrumbs

» For assembling

• 2 cups assorted fruits of your choice
• Rabri/Rabdi

» Decoration (optional)

• Chopped nuts
• Pomegranate arils
• Rose petals

RECIPE INSTRUCTIONS

» How to make Instant Rabri

1. Heat 2 cups of whole milk in a thick bottomed non-stick broad pan over medium-low heat. Stir the milk and slowly add 1 cup of milk powder while stirring continuously to avoid any lumps. If you don't want to use milk powder, then add 2 cups of additional milk.
2. Once the milk starts to boil, switch the heat to low. Add saffron strands and mix well. Now add chopped nuts and mix. Keep stirring and cooking until milk becomes thick. Continue cooking, stirring and scrapping the sides of the pan to collect the milk solids and cream layer. Stir frequently to prevent the milk from burning and sticking to the pan.
3. Once the milk has reduced to 3/4 of the original quantity, add bread crumbs. Stir and cook for 3-5 minutes. Now, add the sugar as per taste and stir well until the sugar has completely dissolved .
4. Cook for 2 minutes, and then add cardamom powder and rose/kewra water. Mix well and keep simmering till the milk gets reduced to 1/2 of its original quantity. Keep in mind that the rabri will thicken more after cooling and chilling in the refrigerator, so do not make it too thick. Now, switch off the heat and transfer the milk to a bowl. Let it cool completely at room temperature first, and then chill it in the refrigerator for about 3-4 hours.
5. Once the rabri is chilled, add chilled fruits to the rabri and mix everything well until mixed.
6. Divide fruit rabri into serving dishes. Sprinkle with chopped nuts, Pomegranate and rose petals. I have also topped fruit rabri with chocolate coated badam roll, you can use any other mithai you have on the hand. Serve fruit rabri chilled.

RECIPE NOTES

1. Flavorings - I have used traditional mithai flavors such as cardamom powder, kewra water (pandanus water), and saffron strands here. You can even add rose water, vanilla, almond, or saffron extract here.
2. Fruits - I used added banana, apple, mango, grapes, kiwi, and pomegranate arils. Feel free to add any other seasonal fruits of your choice to this recipe.
3. Dry fruits - I have only added chopped nuts such as almonds, pistachios, and cashews. You can use any nuts or dry fruits of your choice.
4. This fruit rabri recipe can easily be doubled or tripled.