Rabree is a dessert, made of milk . Originally milk is boil on low heat till thick and changes its color to light pink.
As the layer of cream begins to form on the surface of the milk, it is taken off and kept aside. The process continues until the milk is reduced one-fourth. Rabree can be eating as it is or can be served with Malpua ,Jalebi or Falooda.Here is my recipe of Kesari Rabree for the celebration of Sharad Poornima, festival of Full moon Day. On this day, many places, temples, Rabree, kheer, poha-Rice flakes with Milk are prepared and kept in moonlight throughout the night and consumed the next day as Prasad.
1.5 liter Full cream Milk
80 gm. Sugar
9-10 Pistachio, Finely Sliced
7-8 Almonds, Finely Sliced
4-5 Strands of Saffron
1tsp. Cardamom Powder
1-Boil milk in the heavy bottom pan than reduce the heat on slow and cook it for 1 hrs.
2-Cook it continuously on low flame till it turns thick. Keep stirring so that the milk doesn’t get burnt.
3-Add sugar and nuts, keep stirring.
4- Mix saffron with 2 tsp. of warm milk.
5- Add cardamom powder and saffron and mix well.
6- Cool and serve with sliced pistachio.