I’m Jayalakshmi Rangarajan, a software engineer by profession and a food photographer by passion. I’m currently based out of Memphis, Tennessee. A winner of 16 international food photography awards, I enjoy styling and photographing food and produce. I’ve worked with leading brands to create images and videos that convey a food story.
Check out my Instagram handle at @jayalakshmi.rangarajan.
a little bit about the recipe
Rabri or Rabdi is a rich, creamy Indian dessert made using milk and sugar.
A traditional recipe made by simmering milk to 1/3 its volume, is truly a labor of love.
Made primarily with just 2 ingredients- milk and sugar, and flavored with saffron and/or cardamom, Rabri is a delight for any festive occasion.
TOTAL: 1h
PRINT RECIPE
directions
In a heavy bottomed pan, boil milk.
Set aside 2-3 tbsp of hot milk, add saffron strands to it, to let the flavors seep in.
Once the milk comes to a boil, simmer it, stir continuously until it thickens and reduces considerably.
The expected consistency is achieved when the milk reduces to about 1/3 its volume.
As the milk simmers, keep mixing the cream layer that forms. This gives the required thickness and a grainy texture.
Once the milk has reduced well, add sugar or condensed milk for sweetness.
Mix the saffron extract.
Switch off the flame.
Top it up with chopped nuts. Refrigerate and serve chilled.
expiry
Stays well for 2-3 days when refrigerated.
tips
1. Use a heavy bottomed pan, else the milk will get burnt.
2. Keep stirring at regular intervals, mixing in the cream layer that forms.
3. Cardamom powder / rose petals can also be added for additional flavor.
Super negin grade saffron from Iran features deep red strands and a complex flavor, perfect for dishes like paella, bouillabaisse, and risotto Milanese.
