Malai Rabri is the undisputed queen of Indian desserts rich, creamy, and unapologetically indulgent. Imagine slow-cooked full-fat milk transformed into a thick, velvety masterpiece with those dreamy malai (milk cream) layers stealing the spotlight. Sweetened just right, infused with fragrant cardamom and a pop of golden saffron, it's a dessert that's extra in the best way possible. Sprinkle some chopped pistachios and almonds on top, and boom—elegance served in a bowl. The malai rabri recipe is a labor of love, but trust us, it's worth every second. Start with full-fat milk, boil it, and then let it simmer on low while you work your magic by scraping the malai to the sides. Add sugar to balance the richness and flavor it up with cardamom and saffron for that aromatic glow. It's all about patience and letting the milk do its thing—slowly turning into a creamy dream. It's iconic on its own but plays well with crispy jalebis, syrupy gulab jamuns, or even a handful of fresh fruits. Whether it's a festive gathering or just a random self-care moment, this malai rabri recipe will have you living your best dessert life. One spoonful, and you'll know why it's a classic that never goes out of style!

• 1 kg milk
• 1/2 cup dry milk
• 1/2 cup condensed milk
• 1/2 cup khoya
• 1 pinch elaichi powder
• 3 tbsp corn flour
• 1/2 cup badm pista chop

• Brace yourself, dessert enthusiasts, because this malai rabri recipe is about to knock your socks off with its rich, creamy vibes and nostalgic, festive feels. If you've been dreaming of a dessert that's a total showstopper yet cozy as a warm hug, this one's got you covered.
• Here's how to whip up this divine concoction, step by luscious step. Start by grabbing 1 kg of full-fat milk (because we're here for the malai life, not half-measures) and bring it to a boil in a wide, heavy-bottomed pan think slow-cooking magic.
• While that's bubbling away, dissolve 3 tablespoons of cornflour in a splash of water to create your thickening sidekick. Stir it into the milk gradually, ensuring no clumps crash the party.
• Next, sprinkle in a pinch of fragrant elaichi powder just enough to tease your senses with its aromatic charm. Time to level up: toss in half a cup each of dry milk powder, condensed milk (hello, sweetness overload!), and khoya.
• The khoya is your MVP for that luxe texture and traditional touch, so don't skip it. Let this creamy dream simmer on low heat, stirring occasionally so it doesn't pull a fast one and stick to the bottom.
• As the mixture thickens to an irresistibly rich consistency, stir in half a cup of finely chopped badam-pista for crunch and flair think dessert couture! Now, let your malai rabri cool to room temp before chilling it in the fridge because this beauty shines best when served cold.
• Drizzle it over warm gulab jamuns, pair it with malpua, or enjoy solo by the spoonful each bite is like a festive celebration in your mouth. Bookmark this recipe of malai rabri for those “I deserve something fabulous” moments and trust us, it'll never let you down.
• Sweet, creamy, and utterly irresistible, this malai rabri is a certified crowd-pleaser!