A big shout to all those who have a sweet tooth like me !!! India has given us an enormous variety of desserts. Most have them carry a traditional essence. One such dessert that is liked and loved by all and is a common preparations in festivals too… the royalty lies in it’s name, the one and only KesarPista Rabri !!!
You will rarely find someone who doesn’t like a thick and creamy Rabri laced with lots of exotic dry fruits and saffron. The recipe i have used has traditional methodology in which the milk is reduced in a large thick bottomed pan in slow heat and also has small pieces of solidified milk cream.
The slow cooking method gives a thick and creamy texture to the dessert which keeps You rolling your tongue inside to feel the smoothness and the abundant use of chopped dry fruits gives it a chewy texture that gives you a bite on each spoon.
Did you know that the quintessential Rabri from Calcutta has probably been handed down from the Rabri that is originally from Varanasi. This very rich dessert is made by heating sweetened milk in a large open vessel (kadhai). As the layer of cream begins to form on the surface of the milk, it is taken off and kept aside. The process continues until the milk is exhausted. The Rabri thus formed is extremely creamy and very heavy on the stomach, but loved by the average Bengali. Rabri was banned in Calcutta for sometime during the years of milk scarcity because of the fact that it uses up a large quantity of milk. So let us now learn how to make a traditional style Rabri ….