Badam Kesar Rabri

By Nidhi Arora

Oct, 17th


6 persons
Cook Time
1 hr and 30 minutes
3 - 5


  • 1.5 litres , Full Fat Milk
  • 4 tablespoons , Sugar
  • 0.5 teaspoon , Cardamom powder
  • 12 , Roughly chopped Almonds
  • 8 , Saffron strands


  • Use a broad Kadhai with heavy base to boil milk over medium flame and add saffron
  • When milk starts to boil, reduce the flame to low and add sugar, cardamom powder and almonds in it and mix well
  • Stir at regular intervals of 10 mins but don’t mix the malai appearing on the surface into boiling milk otherwise you won get the desired texture
  • Move the malai towards sides of Kadhai and continue the same process until milk is reduced to 1/3 of original milk quantity
  • Scrape the malai collected on the sides of Kadhai into milk and let it cool down at room temperature naturally
  • Refrigerate for at least 2 hours and serve chilled
  • Garnish with sliced almonds and few saffron strands while serving


Use any utensil with heavy base to avoid milk to burn at the centre while boiling