Recipe
Guest Post: Apple Rabri/Rabdi
Prep Time:
Cook Time:
Yield:
3-4 persons

Not long ago, I got to know Kulsum, who is based in Kuwait and writes a food blog called Journey Kitchen. Her food blog is packed with delicious main Indian dishes to desserts too! It was such a pleasure to know Kulsum and her food. Today she is here to share with us, a very yummy looking dessert that I can already tell that I am going to fall in love with!
I was delighted when Leemei requested an Indian sweet recipe for this guest post, because there is always room for dessert isn’t it? Thank you Leemei for inviting me, it’s a pleasure to be here.
Growing up, the only Indian sweets I ate were homemade. I found my mom’s desserts way better than anything I could buy at the stores. She can make a simple fruit pudding to gulab jamun to burfi’s with such ease and guests often ask for more servings.

My own experience with Indian sweets didn’t start too well. Without any apparent reason I was averse to trying out Indian desserts. May be it was the thought that they are time consuming or just the plain fear of never matching up to my mom. Considering this a real shame – more so because my entire family including uncles and aunts are considered pro’s in the field, mom guided me into making ‘rabri’ to get me started. It worked like a charm is all I can say. What is rabri you ask? In India traditionally, we don’t have heavy cream, single cream or half and half kind of things with different butter fat ratios. Instead we have one cream called ‘malai’, which simply made by skimming the top layer of fat that forms on milk when it is heated.

But that doesn’t mean we don’t have our share of fattening creamy heaven! Instead Indian desserts rely on slowly heating full fat milk over a long period of time, evaporating the water content and leaving behind heavenly creamy reduction. Rabri is a form of sweetened reduced milk flavored with nuts and spices. The slow heating creates a distinct nutty flavor which is what really makes this dessert so incredible. Hope you shall enjoy it as much as we do.
Guest Post: Apple Rabri/Rabdi
Prep Time:
Cook Time:
Yield:
3-4 persons
Ingredients:
For the Guest Post: Apple Rabri/Rabdi:
1 l full fat milk
3 apple, peeled, cored and shredded*
1/2 can condensed milk
2 cardamom pods, cracked
1 2in cinnamon stick
1 tsp rose water*
Pistachio or preferred nut for garnishing
Method:
1. On a low heat (preferably a non stick) deep bottom saucepan add milk, cardamom pods and cinnamon and cook till it’s reduced to half.
2. Every few minutes, you need to stir the milk so that it doesn’t stick to the bottom. Once reduced to half (takes about an hour), add condensed milk.
3. Increase or decrease as per sweetness preference. Also add in the shredded apples. Cook for another 10 minutes and add the rose water. Let it cool. Garnish with pistachios.
4. Refrigerate for at least 2 hours before serving. Serve with thin slices of apple.
Look how beautiful those apples are– the milk mixture looks decadent… Love both your blogs! 🙂
Thanks for dropping by, Karen.
A wonderful guest post! That dessert is delightful. I really love the idea and combination.
Cheers,
Rosa
Thank you Leemei for inviting me! It was a pleasure doing it 🙂
It’s been a pleasure to know you and to have you as a guest. 🙂
Kulsumm,Love the way you combined fresh apples with an otherwise dense indian dessert.What a balance of flavors and quite creative.
Thanks both of you for sharing this treat.
Thank you Leemei for this guest post: It’s the first time I read this beautiful blog… I love the photos and the recipes… I’ve to read more (tomorow) about Kulsum, and all her delicious recipes: her blog is in my favourites now!
thats such a kind kind comment! Thank you 🙂 So glad you enjoyed the blog
Now, I know another way to utilize my rose water. Thanks to both of you! Well done, Kulsum!
You have a stunning blog and I cannot wait to follow your site and read past articles. I am looking for the “follow” button now!
Thanks for dropping by! 🙂
This is something new to me. 🙂
I was dinning in an Indian restaurant last Sunday, but without this lovely dessert. Now I could enjoy this at home, thanks for sharing.
How great to see Kulsum doing a guest post for you Leemei, she’s a good friend and I’m happy to see her here. Both the recipe and photos are fabulous.
It’s great to know Kulsum. I think I know her around the same time as you, Sylvie.
How gorgeous the Rabri looks with those thin slices of Apples! Lovely clicks, and yes it does remind me of my mom’s Rabri with loads of nuts.
This sounds delicious! I’ve never used condensed milk but I can imagine it would make this sweet and tasty.
This sounds really great, I must try it.
This is simply gorgeous, from photo to the style of making it 🙂 It’s simple though time consuming, definitely wonderful after it’s being chilled! I’m bookmarking this for the beautiful apples in the fresh market!
Thank you! I hope you try it and enjoy it 🙂
Oh! Apples and condensed milk? What a perfect combination, specially with pistachio 🙂 Have a great week ahead!
I definitely think this dessert is yummy.
I have 2 apples in my fridge and just today I was thinking hard what to do with them. This recipe is very timely! Thanks Kulsum for the wonderful recipe and Leemei for getting Kulsum to do this lovely guest post.
Apples and condensed milk? Yes…I sure would love to try this…great with pistachio. Have a great week ahead 🙂
Love Kulsum and her space and I love the way she had made a traditional dessert so contemporary and beautiful.
Love Kulsum and her space and I love the way she had made a traditional dessert so contemporary and beautiful.