Uttar Pradesh

Rabri

Milk simmered for an hour while you collect its skin, layer by layer. Jalebi's best friend.

80 minTime

13 gProtein each

mildSpice

Make it your way

Grandma's wayOne wide kadai, a lot of milk, a lot of patience.

The original

335kcalsame

13 gproteinsame

1 gfibresame

80minutessame

Classic rabri.

Per serving, worked out from the ingredient table.

Milk1½ litres, full cream

Sugar6 tbsp

Cardamom¼ tsp

Saffrona few strands

Pistachios1 tbsp, slivered

Almonds1 tbsp, slivered

4 steps

1Bring the milk to a boil in a wide, heavy kadai, then keep it at a gentle simmer.
2Every few minutes, push the skin to the sides of the pan with a spatula. Keep going until the milk reduces to about a quarter.
3Add the sugar and saffron and simmer 5 minutes.
4Scrape the cream layers from the sides back into the milk, add cardamom and nuts. Chill.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.