Rabri Kheer

Rabri Kheer a special dessert for Eid. So what else are you cooking this eid. #HappyCookingToYou

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Prepare Rabri:

  • Doodh (Milk) fresh 1 litre
  • Elaichi powder (Cardamom powder) 1/4 tsp
  • Cheeni (Sugar) 2 tbs or to taste

Prepare Kheer:

  • Doodh (Milk) fresh 1 & ½ litre
  • Chawal (Rice) basmati ½ Cup (soaked for 2-3 hours)
  • Cheeni (Sugar) ½ Cup or to taste
  • Elaichi powder (Cardamom powder) ½ tsp
  • Khopra (Desiccated coconut) 1-2 tbs
  • Pista (Pistachios) sliced 1 tbs  
  • Badam (Almonds) sliced 1 tbs
  • Kaju (Cashew nuts) sliced 1 tbs
  • Kewra water 1 tsp
  • Chandi ka warq (Edible silver leaf)
  • Pista (Pistachios)
  • Badam (Almonds)


Prepare Rabri:

In wok,add milk and bring it to boil and cook on low flame for approx. 1 & ½ hours & keep sticking balai (cream) on the sides of the pot until half of milk is converted into balai (cream).

Add cardamom powder,sugar and mix well then scarpe all cream from the sides of the pot,mix well and take out in a bowl & set aside for later use.

Prepare Kheer:

In wok,add milk,bring it to boil and cook on medium flame for 6-8 minutes & keep stirring in between.

Add soaked basmati rice (crush with your hands),mix well and cook on low flame until thickens (approx. 15-20 minutes),mix continuously and mash it with the help of the masher until desired consistency.

Add sugar,mix & mash well with the help of the masher and cook until sugar dissolves.

Add cardamom powder,desiccated coconut and mix well.

Add pistachios,almonds,cashew nut and mix well.

Add kewra water and mix well.

Let it cool down.

Now add prepared rabri and mix until well combined.

Garnish with silver paper,pistachio,almonds & serve!

Recipe By: Kanwal Mohsin

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