How to Make Rubbri doodh at home..

 

How to Make Rubri Doodh at Home: A Delicious Traditional Dessert

Rubri Doodh, also known as Rabri (or Rabdi), is a rich, creamy, and flavorful traditional Indian dessert made from full-fat milk, sugar, and flavored with cardamom, saffron, and sometimes rose water or kewra essence. It is a favorite treat in many Indian households, especially during festivals, weddings, and special occasions. Rubri Doodh is often served chilled and can be enjoyed on its own or paired with sweets like jalebi, gulab jamun, or gulab jamun.

Making Rubri Doodh at home requires a bit of patience since it involves slow-cooking milk to reduce it to a creamy, dense consistency. Here’s a detailed guide to making Rubri Doodh from scratch at home.


Ingredients For Rubbri Doodh..

  • Full-fat milk – 1 liter (Use full-fat milk for the best creamy texture and taste)

  • Sugar – ½ cup (Adjust based on your preference)

  • Cardamom powder – 1/4 tsp (adds a warm, aromatic flavor)

  • Saffron strands – A pinch (optional, for flavor and color)

  • Rose water or kewra essence – ½ tsp (optional, for an aromatic touch)

  • Chopped nuts (pistachios, almonds, cashews) – 2 tbsp (for garnish)

  • Raisins – 1 tbsp (optional, for sweetness and texture)

Step-by-Step Instructions to Make Rubri Doodh

Step 1: Prepare the Ingredients

  • Saffron Infusion: If you're using saffron, soak a few strands of saffron in a tablespoon of warm milk and set it aside to release the color and fragrance.

  • Chop the Nuts: Chop almonds, cashews, and pistachios into small pieces for garnishing the Rubri Doodh.

Step 2: Boil the Milk

  1. Start with a heavy-bottomed pan or wok (kadhai). The key to making good Rubri Doodh is slow-cooking the milk. Using a heavy pan prevents the milk from sticking to the bottom and burning.

  2. Pour 1 liter of full-fat milk into the pan and bring it to a boil over medium heat. Keep stirring the milk every few minutes to ensure it doesn't burn.

Step 3: Simmer and Reduce the Milk

  1. Once the milk comes to a boil, lower the heat to a simmer and continue cooking the milk while stirring intermittently. As the milk simmers, it will start to thicken, and a layer of cream (malai) will begin to form on the top.

  2. Collect the cream: Scrape the cream that forms on the edges of the pan and add it back to the milk. This process helps in thickening the milk and contributes to the richness of the dessert.

  3. Continue simmering and reducing the milk for about 45 minutes to 1 hour, until the milk thickens to a creamy consistency and reduces by about half or more.

Step 4: Add Sugar and flavoring

  1. Once the milk has reduced to a thick consistency, add ½ cup of sugar to the pan. Stir well to dissolve the sugar into the milk. The milk will become slightly more liquid again after adding sugar, but it will thicken back up as it cooks.

  2. Add cardamom powder for that signature flavor. You can also add rose water or kewra essence at this stage if you like aromatic flavors in your Rubri Doodh.

  3. Stir everything together and continue simmering the milk until it thickens further, achieving a custard-like consistency. This should take about 10 to 15 minutes after adding the sugar.

Step 5: Add the Saffron

  1. Add the saffron infusion (the saffron soaked in milk) to the milk mixture. The saffron will not only give a beautiful golden color to your Rubri Doodh but also add a delicate fragrance.

  2. Mix the saffron thoroughly into the milk, and let it cook for a few more minutes.

Step 6: Garnish and Cool

  1. Chop the nuts you prepared earlier and add them to the Rubri Doodh. This will add a delightful crunch and a nutty flavor to the dish.

  2. Remove the pan from the heat once the Rubri Doodh reaches your desired consistency. At this point, the milk should be creamy, and the sugar should be well incorporated.

  3. Let the Rubri Doodh cool down to room temperature. Once it cools, you can refrigerate it for a couple of hours or serve it immediately if you prefer it warm.

Step 7: Serve and Enjoy

  • When ready to serve, garnish the Rubri Doodh with additional chopped nuts and a few saffron strands for extra richness and color.

  • You can enjoy Rubri Doodh chilled or at room temperature. It pairs wonderfully with traditional sweets like jalebi or gulab jamun, making it a perfect dessert for any festive or special occasion.

Tips for Perfect Rubri Doodh

  1. Slow cooking is key: The longer you cook the milk, the creamier and thicker it will become. Don’t rush the process. The milk should be reduced slowly to allow the flavors to develop.

  2. Full-fat milk: Using full-fat milk is essential for achieving the creamy and rich texture of Rubri Doodh. Avoid using low-fat or skimmed milk.

  3. Customize sweetness: You can adjust the amount of sugar based on your personal preference. Start with less and add more if needed.

  4. Nuts and dry fruits: Feel free to add a variety of nuts or even dry fruits like raisins, figs, or dates for added texture and flavor.

  5. Flavor variations: Some variations of Rubri Doodh include adding rose petals, saffron, or even a touch of vanilla essence. You can get creative with the flavors!

Frequent Asked Questions about this blog...

1. What is Rubri Doodh (Rabri)?

Answer: Rubri Doodh (also known as Rabri or Rabdi) is a rich, creamy Indian dessert made by simmering full-fat milk with sugar, cardamom, saffron, and sometimes rose water. It’s a slow-cooked dessert that results in a thick, creamy consistency, often garnished with chopped nuts and dry fruits.

2. Can I use low-fat milk to make Rubri Doodh?

Answer: While it's possible to make Rubri Doodh with low-fat milk, the texture and creaminess will be compromised. For the best results, it’s recommended to use full-fat milk as it helps achieve the desired richness and thickness.

3. How long does it take to make Rubri Doodh?

Answer: It typically takes around 1 to 1.5 hours to make Rubri Doodh, depending on how thick you want the dessert. The milk needs to be simmered slowly to reduce it to a creamy consistency.

4. What can I do if my Rubri Doodh isn’t thickening enough?

Answer: If your Rubri Doodh isn’t thickening, continue to simmer the milk on low heat while stirring occasionally. The key is slow cooking to reduce the milk. You can also increase the heat slightly if needed, but be careful not to burn it.

5. Is Rubri Doodh served hot or cold?

Answer: Rubri Doodh can be served either hot or cold, depending on your preference. It is traditionally enjoyed chilled for a refreshing treat, but it can also be enjoyed warm, especially in colder weather.

6. Can I add other flavorings to Rubri Doodh?

Answer: Yes, you can get creative with flavorings. While cardamom and saffron are traditional, you can also add a touch of rose water, kewra essence, or even a few drops of vanilla extract for an aromatic twist.

7. Can I make Rubri Doodh in advance?

Answer: Yes, Rubri Doodh can be made in advance and refrigerated for a few hours or overnight. It often tastes even better after resting, as the flavors have time to meld. Just ensure that it’s stored in an airtight container to maintain its freshness.

8. How can I make Rubri Doodh sweeter or less sweet?

Answer: You can adjust the sweetness by varying the amount of sugar you add. Start with the recommended amount (½ cup) and taste as you cook, adding more sugar if you prefer it sweeter or less if you want it milder.

9. What types of nuts can I use for garnish?

Answer: You can use a variety of chopped nuts like almonds, cashews, pistachios, or walnuts to garnish Rubri Doodh. You can also add raisins for a sweet and chewy texture.

10. Can I make Rubri Doodh without saffron?

Answer: Yes, you can make Rubri Doodh without saffron. While saffron adds a beautiful color and flavor, it is optional. If you don’t have saffron or prefer not to use it, you can still make a delicious Rubri Doodh with the basic ingredients.

Conclusion

Making Rubri Doodh at home is a labor of love, but the result is a delectable and indulgent dessert that’s worth the effort. Whether you're serving it at a family gathering, during a festive celebration, or simply as a treat for yourself, Rubri Doodh will surely be appreciated for its creamy richness and aromatic flavors.

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