Rabri
dessert from the Indian subcontinent
Rabri, rabdi or rabidi (IAST: Rabaḍī) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, spices, and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara.
Two similar dishes go by the names Basundi and Khiriha.
History
Chandimangala mentions rabdi (thickened, sweetened milk), along with other sweets, in the early 1400s.
Rabri was banned in Kolkata 1965 during an economic recession for its excessive use of milk. It was overturned within the year by the Calcutta High Court due to lawsuits from independent sweet shops.
According to some legends, Rabri was first offered to Lord Krishna at the Banke Bihari Temple in Vrindavana by a Rajasthani princess.
Creation
Rabri is made by heating sweetened milk in a large open vessel (kadhai).
The public source identifies “Rabri” as dessert from the Indian subcontinent. This brief keeps that definition visible, then builds a research path around Rabri, dessert and Indian.
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Vocabulary and entity names are the principal evidence signals here, because they determine the precision of every later search. The source revision retrieved here is dated Jun 2, 2026. The linked authority identifier is Q3635711. None of the 0 selected statements returned an explicit reference. The first chronological checks are 1965.
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This entry incorporates text from “Rabri” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.