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Badaam Rabdi (Almond pudding ) is a super rich , creamy, luxurious Indian dessert made with fresh almonds paste, saffron, milk and cream ,simmered slowly till it is at its best condensed form.Perfect for festivals like Diwali, Holi, or for satisfying sweet cravings anytime!

Even though Diwali is over, my sweet cravings definitely are not! This morning, I was craving some homemade badam rabdi (almond pudding) so much that I couldn’t resist making a batch. Of course, I promised myself I’d enjoy it in moderation—because a little indulgence now and then is what makes life sweeter.

Badaam Rabdi ( Almond pudding )

If you’re looking for a rich and traditional Indian dessert that never fails to impress, this Badam Rabdi Recipe (Almond Rabri) is just perfect.

Made with a luscious paste of almonds, simmered with full-fat milk, cream, sugar, and flavored with saffron and cardamom, this rabdi is creamy, nutty, and truly luxurious.

I have been in love with rabdi since childhood. Yes, it is a little heavy, but its sweet, thick, and creamy texture has always had my heart. My mum often makes homemade rabri with milk simmered for hours and topped with layers of malai (cream). It was and still is the highlight of our festive meals.

This Badam Rabdi Recipe (Almond Rabri) follows the same traditional method, with the simple yet delicious addition of almond paste. The almonds not only enhance the flavor with a nutty richness but also add the goodness and health benefits of badam, making this dessert even more indulgent.

I personally enjoy this chilled, straight from the refrigerator—it’s refreshing, rich, and so satisfying. But you can also serve it warm if you prefer a cozy, comforting dessert.

And here’s a little tip from my kitchen: if you have leftover badam rabdi, don’t let it go to waste. Pour it into kulfi moulds, freeze overnight, and you’ll have the most decadent Badam Kulfi (Almond Ice Cream) the next day. Trust me, it tastes incredibly creamy, nutty, and absolutely divine! This is one of my favorite ways to repurpose rabri into another festive treat.

Ingredients for Badaam rabdi

Overnight Soaked Badaam or Almonds : If you do not have soaked almonds you can use blanched almonds. Just soak it in water half an hour before cooking the rabri.

Other than badam you need ghee, milk, Saffron, malai (or cream / clotted cream), Sugar, cardamom powder to make this delicious creamy Badaam pudding.

Method to cook Badaam Rabri (Rabdi )

In one bowl, warm 1/2 a cup of milk, and add saffron to it.Keep aside.

Once the soaked almonds are ready and peeled, make a paste using soaked almonds and milk.

Now add ghee in a thick bottomed pan, and cook almond paste in it ,on slow heat for 15-20 minutes. You will know the almond paste is cooked, when the ghee is all absorbed, and the paste starts to reduce and thicken. It sticks to the spatula, leaving the pan.

Keep stirring the paste, so that it does not burn or stick to the bottom.

Once the almonds paste is cooked, add saffron milk.

Stir the paste and the milk nicely. Add rest of the milk, and let it simmer on slow heat for almost 20-30 minutes.

Do not forget to stir at regular intervals, and scrape off the milk of the sides and bottom of the pan, and mix well.

You will have to keep doing this till the milk is reduced to more than half of the qty. It becomes really creamy and thicker in consistency, in the end.

Now add the cream /malai, cardamom powder and mix well.

Let it simmer for another 5 minutes.

Add chopped almonds (optional), and sugar at last, and bring to a boil whilst stirring, and scraping milk off sides.

Badaam Rabri

Super rich , creamy, luxurious almonds pudding, made with fresh almonds paste, cream, saffron and milk ,simmered slowly till it is at its best condensed form.

anubhav

Cook Time 45

Total Time 45

Ingredients

1 tbsp organic pure ghee
1/2 cup soaked almonds soaked and skin peeled
1/2 cup milk to make almond paste
1/2 cup warm milk to dissolve saffron strands
4 cups milk
1/2 cup sugar you can adjust the qty of sugar, as per the sweetness you want
1/2 tsp cardamom powder
1/2 cup malai / clotted cream

Instructions

In one bowl, warm 1/2 a cup of milk, and add saffron to it.Keep aside.
Once the soaked almonds are ready and peeled, grind them with 1/2 cup milk to make a paste.
Now add ghee in a thick bottomed pan, and cook almond paste in it ,on slow heat for 15-20 minutes. You will know the almond paste is cooked, when the ghee is all absorbed, and the paste starts to reduce and thicken. It sticks to the spatula, leaving the pan. Keep stirring the paste, so that it does not burn or stick to the bottom.
Once the almonds paste is cooked, add saffron milk.Stir the paste and the milk nicely.
Add rest of the milk, and let it simmer on slow heat for almost 20-30 minutes. Do not forget to stir at regular intervals, and scrape off the milk of the sides and bottom of the pan, and mix well. You will have to keep doing this till the milk is reduced to more than half of the qty. It becomes really creamy and thicker in consistency, in the end.
Now add the cream /malai, cardamom powder and mix well. Let it simmer for another 5 minutes.
Add chopped almonds (optional), and sugar at last, and bring to a boil whilst stirring, and scraping milk off sides
Turn off the heat. put it in a bowl. Garnish with chopped almonds, rose petals and saffron starnds. Serve hot or chilled

Notes

Always use a thick bottomed pan for cooking this.
Do not forget to stir at regular intervals, and scrape off the milk of the sides and bottom of the pan, and mix well. You will have to keep doing this till the milk is reduced to more than half of the qty. It becomes really creamy and thick in consistency, in the end.

Check out more dessert recipes on the Blog : Pumpkin halwa (pudding), Almond coconut energy bites, Suji Halwa (Traditional Indian Semolina pudding), Samo seeds (barnyard millet )Kheer / pudding

Serving and Storing

Turn off the heat. put it in a bowl.

Garnish with chopped almonds, rose petals and saffron stands. Serve hot or chilled, depending on the weather.

Another best combination is fresh hot out of the kadhai Jalebi with rabri . IYKYK. And if you have not tried this combination of Jalebi with rabri , you need to give it a try.

Gulab jamun with rabri is another lovely combination you should try . If you love gulab jamun, im sure you will love this combination of gulab jamun and rabri too.

As i mentioned earlier above leftover rabri can be freezed in ice cream moulds and it makes amazing Saffron badaam Kulfi (almonds ice cream ) kulfi. This Badam kulfi tastes really rich and creamy.

If you try this and like this recipe, please rate it by clicking the stars below. And don’t forget to like , share the recipe and tag us on Instagram or Facebook using #frombowltosoul_ and #frombowltosoul . Please Comment below for any queries, suggestions and ideas .I would love to hear from you.

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