Vegan Rabri - Indian Milk Pudding
User Reviews
5
Vegan Rabri - Indian Milk Pudding
Description
The Vegan Rabri - Indian Milk Pudding combines coconut and oat milks with soaked nuts to replicate the creamy body of traditional rabri. Blended with saffron and cardamom, the pudding has a delicate, aromatic flavor. Cooking this mixture with almond flour and sugar thickens it to a luscious consistency, while stirring ensures it doesn’t stick, resulting in a smooth texture. The gentle cooking process and repeated mixing help form a characteristic film, elevating the dessert's mouthfeel. This dairy-free pudding can be served chilled or lukewarm, and garnished with chopped pistachios for texture and visual appeal.
The layers of blended nuts and spices provide a rich depth, while the almond flour acts as a natural thickener, maintaining the softness expected from rabri. This version is practical for those avoiding dairy but wanting an authentic experience with the comforting spices and creamy texture.
For an enhanced texture, folding in fresh yuba into the warm rabri creates a creamier mouthfeel akin to malai, adding to the authenticity of the dairy-free substitution.
Ingredients
- 1/2 cup coconut milk
- 1/2 cup oat milk
- 1/4 cup cashew nuts soaked in warm water for 15 mins, raw
- 2 tablespoons pistachios raw
- 1 1/4 cups water 2 cups of water if you like you rabri a bit thinner
- 7 to 8 saffron strands
- green cardamom seeds seeds of 1 pod
- 1/4 cup sugar
- 2 tablespoons almond flour
- salt a good pinch
- 1 to 2 tablespoons pistachio chopped raw or chopped pistachios and almonds for garnish
Instructions
- Blend the coconut milk, oat milk, cashews, pistachios, water, saffron , seeds of the cardamom pod until well blended.
- I usually blend it for a minute then let the mixture sit for 5 minutes for the nuts to rehydrate. Then I blend again for 30 seconds and I do this again once or twice until the mixture is incredibly smooth.
- Add this mixture to a saucepan over medium heat and bring to a boil stirring occasionally.
- Then add in your almond flour, salt, and sugar and mix in the mixture. After it has come to a boil, the mixture will tend to thicken and stick to the sides. So keep stirring.
- Reduce the heat to medium-low. Let the mixture dry a little bit on the edges and then mix it in after half a minute and continue to cook for another 3-4 minutes this way or until the mixture is thickened to preference.
- Take off heat. Let it cool for a few minutes. Let a film form over the mixture, mix that and repeat this a couple of times until the mixture is just about lukewarm.
- Then transfer it to your serving bowls. Top it with the pistachios and almonds and serve as is or chill and serve.
Notes
- Folding fresh yuba into the warm rabri adds a creamy texture similar to traditional malai.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Sodium | 23mg | 1% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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