Rabadi

Traditional Maharashtrian Rabadi - a rich, creamy dessert made by slow-cooking milk until it thickens and develops a beautiful golden color. This indulgent sweet from the Desh region is flavored with cardamom and saffron, garnished with nuts, and represents the essence of Maharashtrian hospitality and celebration.

Total Time

PT100M

Servings

Prep Time

PT10M

Cook Time

PT90M

Try this at Hind Kesari

Ingredients

Full cream milk— 1 liter
Preferably whole milk
Sugar— 0.5 cup
Adjust to taste
Cardamom powder— 1 tsp
Saffron strands— 10-12
Soaked in 1 tbsp warm milk
Almonds— 15-20, blanched and slivered
Pistachios— 15-20, slivered
Cashews— 10-12, chopped
Raisins— 2 tbsp
Optional
Rose petals— 1 tsp, dried
Optional, for garnish
Edible silver leaf (varak)— few pieces
Optional, for special occasions

Instructions

1
Pour full cream milk into a wide, heavy-bottomed kadai or pot. A wide surface area helps in faster reduction.
2
Bring milk to a boil on medium-high heat, stirring occasionally. Once it starts boiling, reduce heat to low-medium.
3
Continue cooking on low-medium heat, stirring frequently to prevent sticking and burning at the bottom. The milk will start reducing and thickening gradually. This process takes about 60-75 minutes.
4
As the milk reduces, it will start developing a golden/cream color. Keep scraping the sides and mixing the cream (malai) that forms on top back into the milk.
5
When the milk has reduced to about one-third of original volume (around 300-350ml) and has thickened significantly, add sugar. Mix well until sugar dissolves completely.
6
Add cardamom powder and saffron-infused milk. Mix well. The rabadi should have a creamy, thick consistency at this point.
7
Continue cooking for another 5-10 minutes, stirring constantly, until the rabadi reaches the desired consistency. It should be thick, creamy, and slightly grainy (due to reduced milk solids).
8
Remove from heat and let it cool slightly. While still warm, add half of the slivered almonds and pistachios. Mix well.
9
Transfer to serving bowls or a large bowl. Garnish with remaining almonds, pistachios, cashews, and raisins. Add dried rose petals and edible silver leaf if using.
10
Let it cool completely, then refrigerate for at least 2-3 hours before serving. Rabadi can be served chilled or at room temperature. The dessert should be rich, creamy, and aromatic.

Tips & Tricks

Use full cream milk for best results - low-fat milk won't give the same richness.
A wide, heavy-bottomed pot is ideal - it allows faster reduction and even cooking.
Constant stirring is important, especially as it thickens, to prevent burning.
The malai (cream) that forms on top should be mixed back in - it adds to the richness.
Don't rush the process - slow reduction on low-medium heat is key to the authentic taste.
The rabadi will thicken more as it cools, so stop cooking when it's slightly thinner than desired.
You can adjust the sugar according to your taste - some prefer it less sweet.
For best flavor, let it chill in the refrigerator before serving.

About This Dish

Rabadi is a traditional Maharashtrian dessert often prepared during festivals like Diwali, Ganesh Chaturthi, and weddings. It's a labor of love that requires patience but results in a rich, indulgent dessert that celebrates the simplicity and elegance of Maharashtrian cuisine. This slow-cooked milk dessert is similar to rabri from North India but has its own unique Maharashtrian character.