Oops
Something's not right. Our best minds are on it. You may retry or check back soon.
4 Mins delivery
Bread Rabri
Serves 4
120 mins
227 Kcal
Let's talk about bread rabri, it's a delicious creamy rabri snack that can be prepared at the comfort of your home, with the ingredients present in your pantry. So let's dive in deeper. Now, if you are already tempted to make bread rabri, you might as well put your apron on. To make the bread rabri, you can first fry some bread slices in ghee until perfectly crispy and golden. You can also whip up some rabri by simmering the milk on low heat, until it turns thick and creamy. And, that's how you know that your base is ready! Now, simply add some sugar, cardamom, and saffron for that aroma and of course, the colour! What makes bread rabri so irresistible? It's the contrast—the crunch of the bread paired with the rich, silky rabri creates a dessert that's indulgent yet so easy to make. Serve the delicious recipe of bread rabri warm for a cozy treat or chilled for a refreshing finish. Simple ingredients, big flavors, and all the comforting vibes that's bread rabri for you. Ready to toast, pour, and savor? Let's get cooking!
Ingredients required for Bread Rabri
- 0.5 l milk
- 2 tbsp sugar
- 50 gms milkmaid
- 2 tbsp cream
- 1 tbsp raisins
- 1tbsp cashew nuts
- 1 tbsp almonds
- 0.05 tsp cardamom powder
- 6 bread slices
- 0.05 tsp saffron strands
Cooking steps for Bread Rabri
- 1Let's whip up some dessert magic with bread rabri a rich, creamy treat that transforms humble bread into a luxurious delight.
- 2This quick and easy dessert is perfect for when you want to impress with minimal effort.
- 3Here's the ultimate bread rabri recipe that'll have everyone asking for seconds.
- 4Start by boiling 0.05 liters of milk in a heavy-bottomed pan, stirring occasionally to prevent it from sticking. Add 2 tbsp sugar and stir until it dissolves.
- 5Mix in 50 gm milkmaid and 2 tbsp Amul cream for that velvety texture. Let it simmer on low heat until the milk thickens to a luscious consistency.
- 6Toss in 1 tbsp chopped raisins, 1 tbsp chopped cashew nuts, and 1 tbsp chopped almonds to add a crunchy twist.
- 7Stir in 0.05 tsp cardamom powder and a few saffron strands (0.05 tsp) for that fragrant, golden touch.
- 8Let the rabri cool slightly while you prep the bread.
- 9Take 6 slices of bread and toast or lightly fry them in ghee until golden and crisp.
- 10Cut the slices into halves or quarters for easy serving.
- 11Arrange the toasted bread pieces on a serving dish.
- 12Pour the warm, creamy rabri over the bread, ensuring each piece is generously soaked.
- 13Garnish with more chopped nuts or a pinch of saffron for that extra flair.
- 14Serve your bread rabri warm or chilled it's a showstopper either way.
- 15Creamy, nutty, and totally indulgent, this recipe of bread rabri is a sweet dream come true.
- 16Ready to toast, pour, and enjoy? Let's dive in!
Shop Ingredients
FAQs
What's bread rabri, and how do you make it?
Bread rabri is the ultimate comfort dessert—a dreamy combo of crispy bread and creamy, sweetened milk (aka rabri). You start by toasting or frying bread slices until golden and crunchy, then layer or soak them in thick rabri made by simmering milk with sugar, cardamom, and saffron until it's luscious and velvety. Top it off with nuts like pistachios and almonds, and maybe a drizzle of rose water for those extra fancy vibes.
Can I make a healthier version of bread rabri?
Totally! Use whole wheat or multigrain bread instead of white bread, and lightly toast the slices instead of frying them. For the rabri, go with low-fat milk and swap out sugar for natural sweeteners like honey or jaggery. Want to level up? Add fresh fruit like mangoes or strawberries for natural sweetness and a pop of color.
How is bread rabri served, and can I prep it ahead?
Bread rabri works both ways—warm and cozy, or chilled and refreshing. It's perfect as a post-dinner treat or for festive celebrations. Prepare the rabri ahead (it keeps for 2–3 days in the fridge) and assemble right before serving. If you like crispy bread, layer it fresh. For a softer, melt-in-your-mouth texture, let the bread soak in the rabri for a bit before digging in.