The joy of the Sawan festival feels incomplete without indulging in something sweet—and if you haven't paired *Ghevar* with *Rabri*, have you really experienced Sawan? Whether you are observing the Monday fast or simply craving something sweet, thick and creamy *Rabri* (made from milk) is the perfect choice.

While you can easily buy it from the market, making it at home is a different experience altogether—wouldn't you agree? Homemade *Rabri* is free from the worry of adulteration and tastes far superior to the store-bought version. Let’s find out how to prepare creamy *Rabri* quickly during the month of Sawan.

**Creamy Rabri Recipe**
Follow the steps below to make authentic, *Halwai*-style *Rabri* at home without any adulteration:

**Ingredients**
1 liter milk (full-cream)

1 teaspoon *ghee* (clarified butter)

1/2 teaspoon cardamom powder

1/2 cup sugar or jaggery

2 teaspoons chopped almonds, pistachios, and cashews

A few strands of saffron

**Method**
To make *Rabri*, use a heavy-bottomed pan.

Pour in the full-cream milk and place it on the stove until it comes to a boil.

Stir occasionally to prevent the milk from sticking to the bottom of the pan.

Once the milk boils, reduce the heat and let it simmer.

As it cooks, a layer of cream (*malai*) will begin to form on the surface.

This layer of cream enhances the flavor of the *Rabri*, so keep pushing the cream towards the sides of the pan.

When the milk reduces to half its original volume and turns a creamy color, the *Rabri* is almost ready.

Now, soak the saffron strands in a little warm milk and add the mixture to the pan; this will impart a lovely aroma and a pale yellow hue to the *Rabri*.

Mix in the cardamom powder as well.

Next, add the sugar and let it dissolve, cooking the mixture for at least another 15 minutes.

Finally, scrape off all the cream collected on the sides of the pan and mix it back into the milk. Take another small pan and heat some ghee in it. Sauté the chopped almonds, pistachios, and cashews in the ghee until they turn golden.

Mix them into the rabri; your creamy rabri with the crunchy texture of dry fruits is ready.

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