INTRODUCTION:
Rabri 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.

USAGE:
Rabri is usually served chilled, either as a topping for desserts like falooda or on its own. In English, rabri is sometimes called “reduced milk,” or “sweetened condensed milk.”

NUTRITIONAL VALUE:
It is filled with essential minerals and vitamins, including vitamin A, which is very crucial to maintain our immune system.

STORAGE:
You cannot leave the sweet dish at room temperature for long. It remains good for three to four days when stored in the refrigerator in an airtight container.