Coconut Rabri Recipe

Coconut Rabri is a creamy, luscious dessert rich in calcium, vitamins, and minerals, offering benefits for bones and the immune system. It can be enjoyed on its own or paired with popular Indian sweets like gulab jamun, malpua, poori, and especially jalebi, enhancing their flavors with its decadent texture.

Ingredients of Coconut Rabri

4 cups (1 liter) full-fat milk
1 cup coconut milk (canned or fresh)
1/2 cup desiccated coconut (dry grated coconut)
1/2 cup condensed milk (adjust to taste)
1/4 cup sugar (adjust to taste)
1/2 teaspoon cardamom powder (optional)
A few saffron strands (soaked in 1 tablespoon warm milk, optional)
2 tablespoons chopped nuts (almonds, pistachios, or cashews)
1 teaspoon ghee (clarified butter, optional for richer flavor)

How to Make Coconut Rabri

Step 1: In a heavy-bottomed pan, bring the full-fat milk to a boil over medium heat.

Step 2: Once it starts boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the milk from sticking to the bottom or forming a skin.

Step 3: After about 10-15 minutes, when the milk has reduced slightly, add the coconut milk and desiccated coconut.

Step 4: Continue to simmer, stirring frequently to prevent burning and ensure even cooking.

Step 5: Add the condensed milk and sugar. Stir well to combine. Adjust the sweetness according to your preference.

Step 6: If using, add the saffron milk and cardamom powder. Mix thoroughly to incorporate the flavors.

Step 7: Allow the mixture to simmer for another 20-25 minutes, stirring regularly, until it thickens to a creamy consistency. Scrape the sides of the pan and mix in the thickened milk that collects there.

Step 8: Add the ghee if you want a richer flavor. Stir well.

Step 9: Remove from heat and let it cool to room temperature. The Rabri will thicken further as it cools.

Step 10: Transfer the Coconut Rabri to serving bowls and garnish with chopped nuts.

Step 11: Serve chilled or at room temperature.