Instant Rabri Recipe | How To Make Instant Rabri

Instant Rabri Recipe pinit

In India, Rabri is a delicacy that has been around for centuries. The dish starts with milk which goes through many processes before it reaches the plate as dessert.

For example, boiled whole raw white cow’s or buffalo’s milk on low heat until it becomes dense and changes its color to off-white or pale yellow then cooled in cold water; adding jaggery (a sugar made from boiling down the juice of various types of palm trees), spices like cardamom pods, nuts like almonds and pistachios, etc., to give flavourful taste; served chilled after being garnished with chopped dry fruits such as Khoya(milk solids obtained by heating fresh whole cows’ butter).

Difficulty: Intermediate Prep Time 5 min Cook Time 75 min Rest Time 40 min Total Time 2 hrs
Servings: 3 Calories: 358
Best Season: Suitable throughout the year


Rabri is a popular sweet of North India made by boiling whole milk and reducing it. It is a time consuming process and we cannot prepare it without pre planning. But here is a recipe for ‘Instant Rabri’ where you can prepare it within minutes and surprise our guests!




  1. Take milk in a heavy bottomed vessel and bring to boil. Remove the crusts from the bread slices, crush and add to the milk.

  2. Add condensed milk and boil for few minutes stirring continuously.

  3. Add sugar and mix well. When sugar dissolves add cornstarch (corn flour mixed with some water) and mix.

  4. Finally add cardamom powder. Garnish with chopped nuts.

  5. Pour it in a vessel and cool it for 30-40 mins and after that serve chilled or cold as per your wish.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 358kcal
Calories from Fat 162kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 8g40%
Cholesterol 40mg14%
Sodium 175mg8%
Potassium 653mg19%
Total Carbohydrate 33g11%
Dietary Fiber 1g4%
Sugars 31g
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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