Rabri

India’s luxurious slow-cooked milk sweet, made by simmering buffalo milk standardized near 6 percent fat at about 90 degrees Celsius while repeatedly lifting off the skin of clotted cream. Sugar goes into the thickened milk, and the reserved cream layers are folded back through, creating the signature flaky, layered texture. Served chilled, often garnished with pistachios, it is a festive dessert across the north. The long, attentive cooking demands scrupulous milk quality and hygiene, since the process concentrates everything the milk contained.