Rabdi with Fresh Berries

This recipe for rabri calls for raspberries and blueberries, but you can use any fruit you'd like.

Serves: 8Hands-on: 10 minutesTotal: 6 hours 10 minutesDifficulty: Easy

Serves: 8


  • 2 cups milk
  • 2 cups heavy cream
  • 1 cup condensed milk
  • ½ cup raspberries
  • ½ cup blueberries


  • Mix the milk, heavy cream, and condensed milk in a slow cooker. Cover (propping the lid open by a couple inches) and cook on high for 4–6 hours or until it reduces to a quarter of its volume. Stir every 30 minutes.
  • Let the rabri cool down and then you can either chill it or pour it mildly warm over fresh berries.