Traditional Rabdi, garnished with rose petals, pistachios, and almonds – perfect for Diwali celebrations.

"Indulge in the Creamy Delight of Rabri/Rabdi: A Timeless Indian Sweet"

What is Rabri/Rabdi?

    Rabri, also known as Rabdi, is a classic Indian dessert with roots in Varanasi (Benares) and a special place in Bengali cuisine. When it comes to milk-based sweets, Indian cuisine truly shines with its decadent offerings. This rich, creamy dessert may be heavy on the stomach, but there's always a good excuse to indulge, especially during festivals. And let’s be honest—what is a festival without delicious food?

A Sweet History of Rabri/Rabdi

    Whenever I prepare Rabri, I am reminded of a fascinating historical titbit: the ban on milk sweets imposed in 1965. Bengal, known as the "Land of Milk and Honey," faced a severe milk shortage during that period, leading the government to restrict the production of milk-based sweets, profoundly impacting the local community.

Rabri or Rabdi?

    In this post, we’ll refer to this delightful dessert as both 'Rabri' and 'Rabdi.' While they are often used interchangeably, 'Rabri' is typically associated with the version made in North India, particularly in Varanasi, while 'Rabdi' is more common in Bengali cuisine. Regardless of the name, both variations celebrate the same rich, creamy essence that makes this sweet a beloved staple during festivals and special occasions.

The Delectable Delight of Rabri/Rabdi

    Rabri, or Rabdi, is one of the most delectable Indian desserts you'll ever encounter. This traditional sweet treat is renowned for its rich, creamy texture and is primarily made from milk that is slowly reduced, sweetened, and infused with cardamom, kewra essence, and saffron strands, then garnished with slivered nuts and rose petals. The authentic preparation involves slow-cooking milk in a kadai or flat pan until layers of malai (cream) form. These luscious layers are collected and incorporated back into the Rabri, earning it the name "Lachedhar Rabri."

    In Gujarat and Maharashtra, you might come across a similar sweet known as Basundi. While both desserts share common ingredients and taste profiles, their preparation styles and textures differ significantly, showcasing the rich diversity within Indian sweets.

The Art of Preparation

    While making Rabri/Rabdi may take some time, the process is incredibly rewarding. The authentic recipe calls for slowly reducing and thickening milk over low heat. Once thickened, it is sweetened with sugar and flavoured with cardamom, kewra essence, and saffron strands. The dessert is then beautifully garnished with slivered nuts and delicate rose petals.

    This method of slow cooking not only gives Rabri its luxurious creamy texture but also imparts a lovely off-white hue, complemented by the delightful aromas from the added flavours and reduced milk.  Rabri/Rabdi is truly one of the best ways to wrap up a scrumptious meal, leaving you with a delightful sweetness that lingers long after the last bite. The best way to end a scrumptious meal.   

Looking for more delicious options? Check out our collection of Sweets that Pair Perfectly with Rabri/Rabdi!

• Cuisine - Bengali, Varanasi
• Category - Desserts
• Difficulty - Easy
• Serves - 3–4
• Author - SM  

Time Required

• Preparation Time - 10–15 Minutes
• Cooking Time - 30-45 Minutes

Enjoy Food and Wishing you all a Happy Diwali!!

"Easy Rabdi Recipe: Step-by-step Guide for a Delightful Dessert"

Creamy & Decadent Rabri/Rabdi - a Classic Indian Dessert for festive occasions

How to Make Rabri/Rabdi – A Traditional Indian Dessert

Ingredients for Rabri/Rabdi

For the Rabri/Rabdi:

• Milk – 6 cups
• Condensed Milk – 2 cups
• Cardamom – 7-8 pods
• Saffron – a few strands
• Kewra Essence – a few drops

For Garnishing:

• Cashew Nuts – a handful
• Almonds – a handful
• Pistachios – a handful
• Rose Petals – a few
• Saffron – a few strands

Step-by-Step Method for Making Rabri/Rabdi

• Prepare the Cardamom Powder:  Grind the cardamom pods with a few teaspoons of sugar to form a fine powder. Set it aside.

• Chop the Nuts: Finely chop or sliver the nuts and keep them aside for garnishing.

• Soak the Saffron:  Soak saffron strands in 1/4 cup of warm milk and let them release their colour and aroma.

• Combine Milk and Condensed Milk:  In a wide, heavy-bottomed pan, mix the milk and condensed milk thoroughly.

• Cook the Mixture:  Bring the mixture to a boil over low heat, stirring occasionally to prevent sticking.

• Reduce the Milk:  After 15–20 minutes, the mixture will start thickening. Scrape the cream (malai) from the sides and top, then add it back into the milk to enhance the texture.

• Flavour the Rabri/Rabdi:  Stir in the soaked saffron, kewra essence, cardamom powder, and half of the chopped nuts.

• Continue Cooking:  Keep cooking on low flame, collecting the thickened malai from the top and incorporating it back into the mixture. This will create a layered texture known as "Lachedar Rabri."

• Adjust the Consistency:  Cook until the desired consistency is reached. The longer it simmers, the thicker it will become.

• Final Garnishing: Turn off the heat and garnish with the remaining nuts, rose petals, and a few strands of saffron.

• Absolutely! If nuts aren’t your thing, feel free to leave them out or swap them with your favourite dried fruits for a delightful twist.

3) How can I prevent the milk from scorching?

• To keep your milk from burning, stir the mixture regularly and cook it on a low flame. This will ensure a smooth and creamy result without the risk of scorching.

4) Can I Use Low-Fat Milk?

• It's best to use full-fat milk for authentic Rabri, but you can use low-fat milk if you prefer a lighter version. It may take longer to thicken.

Essential Pro Tips & Notes for Making the Best Rabri/Rabdi

• Grind Cardamom with Sugar to a Fine Powder:  Grinding the cardamom pods along with sugar ensures a uniform, fine powder that evenly disperses its flavour throughout the Rabri.

• Adjust the Sweetness:  You can adjust the level of sweetness by modifying the amount of condensed milk or adding extra sugar according to your preference.

• Cook on Low Flame for Best Results:  Slow cooking over a low flame allows the Rabri to develop its rich, creamy texture and prevents the milk from sticking to the pan. 

• Incorporate the Malai for a Layered Texture:  Regularly scrape the malai (cream) from the sides and top, then mix it back into the milk. This creates the traditional "Lachedar" or layered texture.

• Rabri/Rabdi Will Thicken on Cooling: Keep in mind that the dessert will continue to thicken as it cools. Adjust the consistency while cooking, leaving it slightly thinner if you plan to chill it before serving.

• Adding Saffron is Optional: Although saffron adds a luxurious aroma and colour, it's optional. You can skip it or replace it with other flavourings like rose water.

• Garnishing to your choice:  While garnishing with rose petals and saffron adds visual appeal, feel free to use your favourite nuts or even dried fruits to customize the final presentation.

• Keep the Pan Open for Better Evaporation:  Cooking the milk uncovered allows excess moisture to evaporate, resulting in a thicker Rabri.

• Avoid Overcooking: If you cook the Rabri too long, it may become too thick for your liking. You can always adjust the consistency by adding a little warm milk if needed.

Savour the Rich, Creamy Goodness of Homemade Rabri/Rabdi

    Rabri/Rabdi is a classic Indian dessert that brings the essence of traditional cooking into every bite. Its rich, creamy texture and aromatic flavours make it an irresistible treat, perfect for ending a meal on a sweet note. Whether served warm or chilled, as a standalone dessert or paired with other Indian sweets, Rabri/Rabdi always delights.

    Why not get creative and enjoy Rabri with Gulab Jamuns, Jalebi, or even as part of a decadent Shahi Tukda? If you're in the mood for something extra special, try combining it with Kulfi for a delicious Falooda or Rasgullas to make a delightful Rasmalai.

Craving more desserts? Check out these delicious treats in my blog:

• Kulfi: The Creamiest Indian Ice Cream – Learn how to make this traditional frozen dessert, perfect for cooling down on a hot day.
• Falooda: Refreshing and Delicious – Discover the layers of flavours and textures in this popular Indian drink-dessert.
• Firni Recipe: Creamy Rice & Nuts Pudding – A fragrant and creamy rice pudding that's a must-try for festive occasions.
• Traditional Halwas: Sweet Treats for Every Mood – Explore a variety of Halwa recipes, from classic Karachi Halwa to the rich Badam Halwa.

   

  Explore Delicious Kheer Recipes: Discover a variety of traditional and flavourful kheer recipes that are perfect for any celebration. From classic Rice Kheer to exotic Manipuri Black Rice Kheer versions, these easy-to-make desserts will add a sweet touch to your festive spread.
  

    Rabri/Rabdi is truly a versatile dessert that enhances any celebration or casual meal. Give this Rabri recipe for Diwali a try and discover how to easily make Rabri at home—a delightful traditional Indian dessert that’s perfect for the festive season!"

KARACHI HALWA - BOMBAY HALWA

    In my opinion, Indian Sweets are quite tricky when the recipe asks for Sugar Syrup with string-level consistency. 1 String... 2 Strings... 3 Strings, and there I fall out slipping on the strings. Ironically I was finding it difficult to perfect it. Least to mention the trial & errors, few recipes went into the trash, some left alone with the idea that I cannot master it at all & so on. So all these years you wouldn't have noticed any hardcore Indian Sweets in my blog, even the classic ones like Laddoo & Mysorepak.

    Recently I got along with this Sugar Syrup consistency and frankly speaking, I mastered some classic Indian Sweets like Laddoo, Mysore pak, Badusha & Halwas. Well, the secret is that the recipes didn't strictly follow any of these specific levels of string consistency. So, the Indian Sweet recipes which are to follow, are for beginners or for people who have always struggled with Sugar consistencies, like me.

    Well, Karachi Halwa is one such recipe which needs to be cooked in Sugar Syrup, but yet doesn't need any particular string consistency to adhere. So, this Karachi Halwa is going to be an easy Indian Sweet a beginner can master even for the first time. A foolproof recipe, which needs just 3 Ingredients - Corn Flour, Sugar & Water. Then you can add Ghee & Cardamom for an added texture & flavour. If you need an extra crunchiness in this melt in mouth Karachi Halwa, then go ahead and add a handful of nuts to it.

    Karachi Halwa or Bombay Halwa or simply Corn Flour Halwa is a popular Indian Sweet made in an Indian Household & a sweet sold in Bakeries. I still remember the way it is sold - as a single piece of Karachi Halwa packed in a see-through plastic paper with a default green colour sticker which comes out to be the brand name and also a sticker which sticks the plastic wrap around the Halwa. I am not sure whether it is still sold like this. A deep Orange coloured Halwa with nuts in between with a melt-in-mouth soft consistency, mildly sweetened & flavoured. 

    Karachi Halwa is an easy & simple recipe. It requires minimal ingredients & less time. And above all, this is a foolproof recipe. If you are in short of time or with an idea of adding up a few quick-fix delicacies for the upcoming Diwali, then this recipe would be an absolute choice. And above all, Karachi/Bombay Halwa lasts longer compared to its counterpart Halwas which are Fruit-based/Lentil based. Prepare this Karachi Halwa ahead, store it in the refrigerator and microwave it for a few seconds before serving them. When reheated it would turn out to be moist, glossy and soft.

Few points to remember while making this Karachi Halwa:

• Stir the Corn Flour with Water by adding little water at a time. 
• Pour the water gradually and mix it thoroughly. 
  
• Make sure there are no lumps in the corn flour slurry.
• Use water @ room temperature to mix the cornflour.
• Boil the sugar until it dissolves and the Sugar syrup comes to a boil on a medium-high flame.
• Switch off the flame and gradually pour in the corn flour slurry to avoid any kind of lumps.
• Cook Karachi Halwa, stirring the ingredients continuously throughout the process.
• Add ample of Ghee for an added note of richness & texture.
• Use a heavy-bottomed well seasoned Kadai or preferably a non-stick pan to cook this Halwa.
• Grease the bowl in which you are are going to set the Halwa.
  

 Cuisine - Pakistani, Indian

 Recipe Type - Sweet

 Difficulty - Easy

 Serves - 3-4

 Author - SM  

Preparation Time - 5 -10 Minutes.

Cooking Time -  20 -30 Minutes.

 For more DIWALI RECIPES, Click here...

"Badusha/Balushahi Recipe: Flaky Sweet Treat for Diwali"

Let's Discover the Sweet History of Badusha

     Badusha, known as Balushahi in North India, is a traditional Indian sweet with a flaky texture and mild sweetness that has delighted generations. With its roots in Mughal cuisine, it spread across the Indian subcontinent, becoming a staple in Indian, Pakistani, Nepali, and Bangladeshi kitchens. This classic treat is perfect for Diwali celebrations, but let's be honest – do we really need an occasion to enjoy a good sweet?

My Sweet Nostalgia: The Badusha Story

    Badusha holds a special place in my heart, bringing back fond memories of childhood. I remember eagerly waiting for my father to return home with boxes of sweets from Nellai Lala Sweets in Coimbatore, and my favourite was always the Badusha. Its gentle sweetness and flaky goodness made it love at first bite! These days, I make it at home, especially when the festive season rolls around. It’s a simple recipe that even beginners can master.

Why You Should Try This Authentic Badusha Recipe for Festive Celebrations

• Easy to Make:  Badusha isn't just a festive treat—it's an all-time favourite for anyone who loves traditional Indian sweets. With minimal ingredients and loads of flavour, it’s one of the easier desserts to make, even for beginners. 

• Perfect for Any Occasion!  I usually hesitate when it comes to preparing sweets, thanks to the tricky techniques and sugar syrup consistencies. But Badusha was a pleasant surprise—my first attempt turned out great! Since then, it’s become a regular in my kitchen, second only to Gulab Jamun.

 

A Sweet Surprise: The Mini Badusha Memory

Mini Badusha – A Sweet Surprise Made with Love. These bite-sized delights were handcrafted by my daughter, who knows my love for this nostalgic Indian sweet.

    Badusha holds a special place in my heart, and one unforgettable moment involved a sweet surprise from my daughter. Knowing my deep nostalgia for this Indian treat, she meticulously prepared mini Badusha one night and surprised me with them the next morning, accompanied by a heartfelt note. The joy of that moment is something I still cherish, and I captured this photo to reminisce about the gesture.

A Family Favourite

    Interestingly, my daughter has a soft spot for bite-sized treats—whether it’s Badusha, Cutlets, or Kozhukattai, she always requests mini versions. Her preference for these smaller portions adds a delightful twist to traditional sweets, making them even more enjoyable and perfect for sharing. So, if you’re making Badusha, consider trying a few mini ones—they’re just as delicious, and perfect for satisfying a quick craving!

    Adding bite-sized versions of Badushas to your Diwali platter could make for a charming and unique touch.

Looking for more festive inspiration? Explore a wide collection of delightful Diwali Recipes for more traditional sweets and treats that will wow your guests and make your celebrations memorable!

 

• Cuisine - Indian
• Recipe Type - Sweet
• Difficulty - Medium
• Yields - 15–20 Nos.
• Author - SM

Time Estimate

• Preparation Time - 5–10 Minutes
• Cooking Time - 30–45 Minutes

Enjoy Food and Wishing you all a Happy Diwali!!!

Badusha (Balushahi) – A classic Indian sweet known for its flaky texture and mild sweetness, perfect for festive celebrations and everyday indulgence.

Essential Ingredients for Badusha/Balushahi

For the Dough

• All-Purpose Flour (Maida) – 1½ cups
• Butter – ¼ cup (melted)
• Oil – 1½ tablespoons
• Curd – 2 tablespoons
• Baking Soda – ½ teaspoon
• Sugar – 1 teaspoon
• Water – ¼ cup (as needed)
• Oil for Deep Frying

For the Sugar Syrup

• Sugar – ½ cup
• Water – ¾ cup
• Cardamom Powder – 1 teaspoon
• Saffron Strands – 2 (optional)
• Lemon Juice – ¾ teaspoon

Method: 

How to Make Badusha: Step-by-Step Guide

Preparing the Sugar Syrup

• Mix Sugar and Water: Combine sugar and water in a large pan, stirring until the sugar dissolves.
• Add Flavourings: Stir in the cardamom powder and saffron.
• Boil to One-String Consistency: Boil the mixture until it reaches a one-string consistency.
• Add Lemon Juice: Add the lemon juice to avoid crystallisation. Set aside.

Tip: To check one-string consistency, dip a spoon in the syrup. If it forms a thin string between your fingers, it's ready.

Making the Dough

• Blend Wet Ingredients: Melt butter and mix with curd, oil, baking soda, and sugar until well combined.
• Prepare the Flour: Sift the flour and make a well in the centre.
• Combine Mixture: Add the wet mixture to the flour, mixing until it resembles breadcrumbs.
• Knead Dough: Gradually add water to form a smooth dough. Cover and rest for 20–30 minutes.

Note: Don’t over-knead; it could affect the flaky texture.

Shaping and Frying the Badusha

• Divide Dough: Roll the dough into equal-sized balls.
• Shape and Dent: Press each ball lightly, creating a small dent in the centre.
• Heat Oil: In a pan, heat oil on medium. Test with a small piece of dough; if it rises, the oil is ready.
• Fry on Low Heat: Add Badushas to hot oil, then immediately switch off the heat. When they float, turn the heat back on low, and fry until golden brown.
• Drain and Soak: Once fried, drain on paper towels, then immerse in sugar syrup for 20–30 minutes.

Tip: Frying on low heat ensures a perfect flaky texture. Rushing this step can lead to undercooked centres.

Making Mini Badushas - A Fun Twist

Mini Badusha – A Sweet Surprise Made with Love. These bite-sized delights were handcrafted by my daughter, who knows my love for this nostalgic Indian sweet.

How to make Mini Badushas or Bite-sized Badushas:

To make mini Badushas using the same recipe, follow these simple steps:

• Divide the Dough into Smaller Portions: After resting the dough, divide it into smaller, bite-sized balls instead of the usual lemon-sized portions. Each ball should be around the size of a small marble.
• Flatten and Shape Carefully: Gently flatten each mini ball and make a small indentation in the centre, just like with the regular-sized Badushas. You can also create swirls around the edges for a traditional look.
• Adjust Frying Time: Since the mini Badushas are smaller, they will cook faster. Fry them on low heat until they turn golden brown, ensuring the inside is cooked without burning the outside.
• Dipping in Sugar Syrup: Follow the same process for soaking in sugar syrup, but reduce the soaking time to about 10–15 minutes to avoid them becoming overly sweet.

Enjoy these adorable bite-sized treats! Perfect for kids or for a smaller indulgence.

Pro Tip: Mini Badushas are perfect for festive gift boxes, party treats, or just a quick indulgence. You can even add a pinch of cardamom or saffron to the sugar syrup for a more aromatic touch. Try these bite-sized delights and make your celebrations extra special! 🎉

Notes & Tips for Perfect Badusha

• Consistency Check: If they dissolve in oil, the dough likely has too much fat or baking soda. Add more flour and knead again.
• Shaping Ideas: Shape them like small doughnuts or with swirls for a decorative touch.
• Oil Temperature Control: Never let the oil smoke; fry on low to medium heat for a consistent golden brown colour.
• Syrup Crystallisation Prevention: Lemon juice keeps the syrup smooth.
• Storage: Store in an airtight container for a week at room temperature. Refrigerate for longer shelf life, and reheat in the microwave before serving.

Serving Suggestions

• For Festive Feasts: Serve these delectable Badushas alongside other sweets like Gulab Jamun or Rasagulla for a full festive spread.
• Gift Them: These homemade treats make excellent Diwali gifts. Pack them in a decorative box to impress friends and family.

FAQs About Making Badusha

1) Can I use ghee instead of butter? 

• Ghee will make the Badusha crispy rather than flaky, so it’s best to stick with butter.

•  Reheat with a little more water and lemon juice to bring it back to the right consistency.
  

Storage & Reheating Tips

• Room Temperature: Stays fresh for up to a week in an airtight container.
• Refrigerate for Longer Shelf life: Can be stored for two weeks in the fridge. Reheat for a few seconds in the microwave before serving.

Homemade Rava Ladoo - Perfect for Diwali Celebrations!

“Easy Rava Ladoo Recipe: Quick Indian Sweet for Diwali.”

Rava Ladoo - A Quick fix Sweet Treat:

    Looking for a quick and easy sweet treat this Diwali? Rava Ladoo, also known as Semolina Ladoo, is a delightful Indian sweet made from roasted semolina, cashew nuts, raisins, and a touch of aromatic cardamom. Not just for festive occasions, it’s the perfect sweet to whip up when that sweet tooth hits! With just a few simple ingredients and minimal time, you can indulge in these delicious ladoos anytime. Follow this foolproof recipe to prepare a batch of Rava Ladoo that will melt in your mouth and add sweetness to your celebrations.

Why Rava Ladoo is the Perfect Festive Treat

    The rich flavour of roasted semolina combined with the crunch of cashew nuts and the sweetness of raisins makes Rava Ladoo a crowd-pleaser. This traditional sweet is ideal for festive occasions like Diwali, where time is precious and homemade sweets add a personal touch to the celebrations. With just a few careful steps, you can whip up these delicious laddoos, perfect for sharing with family and friends.

Rava Ladoo Recipe Overview

• Cuisine - Indian
• Recipe - Sweet; Dessert
• Difficulty - Easy
• Yields - 10–12 Rava Ladoos
• Author - SM

Time Estimate

• Preparation Time - 5 - 10 Minutes
• Cooking Time - 20 - 30 Minutes

"Step-by-Step Guide for perfect Melt in Mouth Rava Ladoo"

Traditional Rava Ladoo - A Must-try Indian Festive Sweet

Ingredients for Rava Ladoo

• 1 cup White Rava (Semolina)
• 1/2 – 3/4 cup Sugar (adjust to taste)
• 3 tablespoons Ghee (clarified butter)
• 3 tablespoons Milk (warm)
• 20 – 25 Cashew nuts
• 20 – 25 Raisins
• 3 – 4 Cardamom Pods (powdered)

Method: 

Prepare the Ingredients:

• Powder the sugar along with the cardamom pods. Set aside.
• Heat 1 tablespoon of ghee in a pan and roast the cashew nuts until they turn golden brown. Remove and keep aside.
• In the same pan, roast the raisins over a low flame until they fluff up. Remove and set aside.

   

  Pro Tip: For an even richer flavour, add a pinch of saffron strands while roasting the cashew nuts and raisins. This will give your Rava Ladoo a delightful aroma and a subtle golden hue.

  
  

Roast the Rava (Semolina):

• Add the remaining 2 tablespoons of ghee to the pan. 
• Roast the white rava over a low flame for 5–7 minutes until it turns fragrant and changes to a light golden colour. Make sure to stir continuously to avoid burning.

   

  Pro Tip: Roasting the rava slowly over a low flame is essential for the best texture. Proper roasting ensures that the ladoos stay soft and flavourful for longer without becoming grainy.

  
  

  
  

Mix the Ingredients:

• Switch off the flame and add the powdered sugar to the roasted rava. 
• Mix well until the sugar is evenly distributed.
• Transfer the mixture to a wide bowl or plate. Add the roasted cashew nuts and raisins. Spread the mixture out and allow it to cool slightly.

   

  Pro Tip: Allow the rava mixture to cool just enough to handle comfortably. If it's too hot, the sugar may melt, making it difficult to shape the ladoos properly.

  
  

  
  

Shape the Ladoos:

• Gradually add warm milk, one tablespoon at a time, to one side of the mixture. 
• Take a small portion and shape it into a ball (ladoo). 
• Repeat the process by adding a little more milk and shaping the mixture into ladoos until the entire batch is used. 
• You may need about 2 1/2 to 2 3/4 tablespoons of milk in total.

   

  Pro Tip: If the mixture starts to dry out while shaping the ladoos, add a few drops of warm milk and mix again. This helps keep the ladoos moist and easy to shape.

  
  

  
  

Store the Rava Ladoos:

• Let the shaped ladoos rest for a while before storing them in an airtight container. They can stay fresh for up to a week.

Pro Tips for Perfect Rava Ladoo

• Sweetness Level: I used 1/2 cup of sugar for a mild sweetness. If you prefer it sweeter, increase the quantity to 3/4 cup.
• Cardamom Powder: Grinding the cardamom along with the sugar helps achieve a fine powder. Alternatively, pulse the roasted rava with sugar to evenly incorporate the ingredients.
• Ghee Consistency: Make sure the ghee is at room temperature or slightly melted before adding to the rava.
• Shaping the Ladoos: Pour the milk gradually and shape the ladoos immediately while the mixture is still warm. If the mixture is too dry, add a bit more warm milk.