Kesar Pista Rabri | How to make Kesar Pista Rabri

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ByChef (Mrs) Reetu Uday Kugaji
Created on 28th Feb 2016
  • Kesar Pista Rabri, How to make Kesar Pista Rabri

About Kesar Pista Rabri

Available on the streets of UP it is a rich creamy dessert made with thickened milk, flavoured with green cardamom powder and garnished slivered pistachio nuts and broiled saffron.

The delicious and mouthwatering Kesar Pista Rabri is a famous dish of UP and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Kesar Pista Rabri is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Kesar Pista Rabri. Chef (Mrs) Reetu Uday Kugaji shared this Kesar Pista Rabri recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Kesar Pista Rabri. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Kesar Pista Rabri recipe at your home and surprise your family and friends.

  • Prep Time15mins
  • Cook Time90mins
  • Serves4People
Kesar Pista Rabri

Ingredients to make Kesar Pista Rabri

  • For the Rabri:
  • Full cream milk - 05 cups
  • Sugar - 1/4 th cup
  • Pistachio nuts, blanched, peeled and chopped - 10 gms
  • Almonds, blanched, peeled and chopped - 10 gms
  • For the Flavouring:
  • Green Cardamom powder- ¼ th tsp.
  • For the Garnishing:
  • Saffron, broiled - 01 gm
  • Pistachio nuts, blanched, peeled and slivered - 10 gms

How to make Kesar Pista Rabri

  1. Refrigeration time- 01 hour.
  2. In a heavy bottomed pan, add milk, bring to a boil. Add the sugar and cardamom powder and simmer over a low flame.
  3. Do not stir too often, as a layer of cream should form over it. After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula.
  4. Keep stirring the milk below it gently to avoid scorching / burning. Repeat the process till 1/3 rd of the volume of milk is left.
  5. The wider the vessel and the richer the milk, the faster it will thicken. When done, the colour changes to a beige-cream / off white, and the cream that was pushed aside, collects in layers. Add in the chopped nuts.
  6. Remove from the flame. Let it cool.
  7. Transfer to a serving dish / clay pots. Refrigerate to chill for at least 1 hour.
  8. For the Serving: Serve chilled broiled saffron and pistachio nut slivers.
My Tip: You may use silver leaf to top this dessert to make it more attractive, but remember to apply it before you garnish the dessert. Make sure that the milk does not burn as, then it is next to impossible to rectify the burnt milk. You may add a few drops of kewra essence or natural pine essence / Rose water when the Rabri is done.

Reviews for Kesar Pista Rabri (2)

Samistha Hasijaa year ago
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Shweta Srivastava2 years ago
This rabri looks beautiful and yum!
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