Badaam Rabri (Almonds pudding)

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Diwali is over, but my sweet cravings are not … hmmmm I know thats really not good. But what do I do ? I was so craving for some rabri( read badaam rabri / almonds pudding) this morning, and had to , had to make it. And I promised myself, that i’ll have it in moderation!

I guess, moderation is the key, and having a sinful treat, at times, in moderation is perfectly fine.

I have loved rabri since childhood, it is a bit heavy, but its sweet , thick creamy texture has my heart. My mum cooks rabri at home, using milk and lots of malai (cream).

This recipe of almond rabri ,has the similar cooking method, just with the addition of almond paste, to give this a nutty almond flavour, and the goodness and richness of almonds.

I usually have this chilled, but you can have this warm as well. If you are done eating rabri, and still some is left over, try freezing these, in kulfi moulds, and making badaam (almonds) kulfi. It tastes really rich and creamy.Just a small tip !! Thats what I do with my rabri the next day . Blink blink!

Preparing Ingredients for Badaam rabri 👩‍🍳

If you do not have soaked almonds you can use blanched almonds. Just soak it in water half an hour before cooking the rabri.

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.

Serving and Saving badaam rabri 🍽

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.

As advised above leftover rabri can be freezed in ice cream moulds and it makes amazing Saffron badaam (almonds) kulfi. It tastes really rich and creamy.

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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.

Course Dessert

Cuisine Indian, Indian, north indian, punjabi

Keyword rabri, pudding, almonds, badaam

Cook Time 45

Total Time 45

Author anubhav mahajan

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.