Kesar Pista Rabri | How to make Kesar Pista Rabri

By Chef (Mrs) Reetu Uday Kugaji  |  28th Feb 2016  |  
4.0 from 3 reviews Rate It!
  • Kesar Pista Rabri, How to make Kesar Pista Rabri
  • Prep Time


  • Cook Time


  • Serves





About Kesar Pista Rabri Recipe

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.

Kesar Pista Rabri is a delicious dish which is liked by people of all age groups. Kesar Pista Rabri by Chef (Mrs) Reetu Uday Kugaji has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Kesar Pista Rabri at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kesar Pista Rabri takes 15 minutes for the preparation and 90 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kesar Pista Rabri is a good option for you. The flavour of Kesar Pista Rabri is tempting and you will enjoy each bite of this. Try this Kesar Pista Rabri on weekends and impress your family and friends. You can comment and rate the Kesar Pista Rabri recipe on the page below.

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 (3)

Shital Borole Jawale4 months ago


Samistha Hasija2 years ago


Shweta Srivastava2 years ago

This rabri looks beautiful and yum!

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