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Dry Fruit / Mango Rabdi/Rabri

An Instant Indian dessert which tastes delicious. Instant Rabdi/Rabri is easy to make and comes handy when craving for dessert.

Dry Fruit Rabdi/Rabri
Mango Rabdi/Rabri

Watch the video link for the recipe:


  • Servings: 5-6
  • Difficulty: Easy
  • Print


  • 2 Slices White Bread, corners removed
  • 2 Cups Milk (500 ml)
  • 3 tbsp Milk Powder
  • 2 tbsp White Sugar
  • 3 Cardamom, Crushed
  • Big Pinch Saffron
  • Almond / Pistachio/ Raisin accordingly
  • 3 tbsp Mango pulp (For mango version)


  • Cut the corners of the white bread, break them in small pieces, and grind them to make a smooth and even mixture like bread crumbs. We would use 3 tablespoon of this crumb.
  • In a pan add milk on medium flame and let it boil. Stir in between if needed.
  • Once the milk has come to a boil let the milk simmer till it reduces a lit bit. Make sure to scrape the sides and add the cream/malai back in the milk.
  • Add the milk powder and stir well so no lumps form, then add the bread crumbs and mix it well.
  • Then add the sugar and mix and boil till the sugar dissolves completely.
  • By now the milk should have reduced a bit, this would take around 15 minutes or so.
  • Crush the cardamoms and for this recipe we would be using only the crushed seeds, so remove the skins and leave aside.
  • Add saffron and stir well, then add the dry fruits and simmer milk further 2-3 minute, make sure to scrape the corners.
  • Remove the rabdi/rabri in a bowl and cover and refrigerate it for an hour or over so the rabdi/rabri thickens.
  • For Mango rabdi/rabri add mango pulp to the chilled rabdi/rabri and mix well.
  • You can even add some mango pieces for texture.
  • Rabri/Rabdi is best paired with Jalebi or Gulab Jamun and always served cold.

Some other Recipes:

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