A densely rich Indian Dessert, Cornflakes Rabri is an insanely delish quick Indian Dessert you can whip up for Diwali, Holi or any celebration in a jiffy.
Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color slightly upon thickening. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert.
This recipe was too tempting to pass up, and I HAD to make it. When I said I HAD to, I mean I literally got out of my study table, where apparently I was supposed to study for my exams (you know the drill right :-))), but the picture I saw in the morning kept calling out to me.
I made one tweak here, and it was ready, right within an hour of slaving over the stove (yes, Rabri is time consuming but worth all the effort). The family is mildly partial to milk-based sweets like Payasam (Kheer), Rasmalai and the like. And getting top marks from mom who ate this was the crowning glory. The husband doesn’t care too much for sweets (unless its 99% cocoa bitter chocolate) so we happily indulged 🙂
Make this ahead for parties / potlucks and get togethers – those single serve portions are mess free as well as look cute on any occasion.
Another quick dessert / Mithai is this Instant Jalebi – Halwai style yet made at home.
Few more Quick Desserts you can whip for Diwali / Holi / any other celebration
Prep time – 10 mins ; Cook time – 20 mins , Serves – 4
Ingredients for Cornflakes Rabri:
- 1 litre Full cream milk ( I opted for normal Cow milk)
- 2/3 cup Cornflakes (50% of this is crushed, and rest used as is)
- 1/2 cup Condensed Milk (you can substitute with approx 1/2 cup powdered sugar)
- 1/2 tsp cardamom powder ( I didnt use)
- 1 pinch Saffron strands
- 2 TBSP Nuts (chopped – I used almonds and pistachio)
Tips to make a creamy Rabri
- Use Full fat milk for best results. If vegan, you can try with a vegan substitute, I haven’t tried it yet
- For the first 15 mins, keep the heat on low-medium and keep scraping the sides and adding to the milk
- Do not leave the milk unattended as you need a fuller, richer Rabri (condensed fat) at the end of the cook period
- You can add a dash of rose essence to make it richer.
- Another variation of this Rabri is to add any fruit puree, esp Mango Puree / Aamras
- Use fresh cornflakes for best results.
- If the cornfakes are soggy, slightly crisp them up in a microwave or an airfryer / oven.
- You can also use Millet flakes in place of Corn Flakes, I haven’t tried – but I assure you it’s next on the list.
How to make Cornflakes Rabri
- In a non stick / heavy duty pan, Heat milk on a very low flame, and do not let it boil up.
- Soak saffron strands in 1 TBSP warm milk for 5 mins, add this to the pan.
- After 10 mins, when it comes to a smaller boil, keep scraping down the cream formed on the sides and top.
- Now add crushed cornflakes, stir and let it cook till it softens, the rabri would start thickening slightly now.
- After 5-7 mins, add the condensed milk (or powdered sugar) and stir well.
- You can check for sweetness and adjust accordingly. Keep scraping down the cream and mix it with the now boiling milk.
- Then add chopped nuts and cardamom powder, mix well.
- When it considerably thick (it thickens quite a bit on cooling), take it off the fire and set in individual ramekins. Top with nuts if desired.
- Chill for at least 45 mins – 60 mins. Serve.
PIN FOR LATER
Cornflakes Rabri | Indian Desserts | Party Ideas
Equipment
- Pots and pan
- Spatula
Ingredients
- 1 litre Full cream milk I opted for normal Cow milk
- 2/3 cup Cornflakes 50% of this is crushed, and rest used as is
- 1/2 cup Condensed Milk you can substitute with approx 1/2 cup powdered sugar
- 1/2 tsp cardamom powder I didnt use
- 1 pinch Saffron strands
- 2 TBSP Nuts chopped – I used almonds and pistachio
Instructions
- In a non stick / heavy duty pan, Heat milk on a very low flame, and do not let it boil up.
- Soak saffron strands in 1 TBSP warm milk for 5 mins, add this to the pan.
- After 10 mins, when it comes to a smaller boil, keep scraping down the cream formed on the sides and top.
- Now add crushed cornflakes, stir and let it cook till it softens, the rabri would start thickening slightly now.
- After 5-7 mins, add the condensed milk (or powdered sugar) and stir well.
- You can check for sweetness and adjust accordingly. Keep scraping down the cream and mix it with the now boiling milk.
- Then add chopped nuts and cardamom powder, mix well.
- When it considerably thick (it thickens quite a bit on cooling), take it off the fire and set in individual ramekins. Top with nuts if desired.
- Chill for at least 45 mins – 60 mins. Serve.
Notes
- Use Full fat milk for best results. If vegan, you can try with a vegan substitute, I haven’t tried it yet
- For the first 15 mins, keep the heat on low-medium and keep scraping the sides and adding to the milk
- Do not leave the milk unattended as you need a fuller, richer Rabri (condensed fat) at the end of the cook period
- You can add a dash of rose essence to make it richer.
- Another variation of this Rabri is to add any fruit puree, esp Mango Puree / Aamras
- Use fresh cornflakes for best results.
- If the cornfakes are soggy, slightly crisp them up in a microwave or an airfryer / oven.
- You can also use Millet flakes in place of Corn Flakes, I haven’t tried – but I assure you it’s next on the list.
How much cornflakes should we use???? Am loving this and would like to try
Sounds interesting. But cornflakes part is unclear. Please clarify.
I can imagine how delectable and refreshing this would be on a hot summer day.
Dessert looks superb!
Very interesting!! Amazing looking desert.
I have made a kheer from cornflakes but not posted, the rabri looks inviting.
Great idea to use corn flakes in kheer. Yum
The pics are so tempting Kalyani! Looks very inviting. I have some cornflakes leftover that no one wants to eat.Will try this for sure…
Such a tempting and fabulous dessert,sounds interesting..
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Cornflakes in rabri sounds interesting.
I always like a little crunch in a smooth dessert. This sounds very interesting!
Just cant resist to this absolutely irresistible rabri, totally drooling here.
Wow Kalyani, this is a different kind of rabri recipe for me, adding cornflakes. Now I am so tempted to give this recipe a try. My family too loves milk based Indian sweets or desserts. Am sure they will enjoy this one.
That’s so good to know,Mayuri. Am sure you would enjoy when you make this soon
I am very partial to sweets especially milk based creamy sweets. This rabri with cornflakes sounds absolutely delicious and what I will enjoy. Trying it out this week.
Sounds like a plan, Archana. Do let me know how you liked it when you do make it
Cornflakes Rabri looks delicious, wish I could lay my hands on that bowl.
Aww. Wish I could send you some, JAyashree
Cornflakes Rabdi, now this seems interesting! My family is an ardent fan of rabri. I guess adding cornflakes would make the rabri creamier and thicker. A texture like the Arabic Umm Ali. Will have to try it out.
yes, Neha. we love RAbri too. Its not fudgy texture wise to Umm Ali, but its a quick dessert for sure !
Wow Kalyani, never had Rabri made it with corn flakes. Sounds like an easy recipe. Will definitely give it a try.
Thanks Sarika. Am sure you would like it when you try..
Wow kalyani, cornflakes rabri looks so tempting and what a unique recipe yaar! Brilliant share, love that amazing color on the rabri, have all the ingredients at hand, definitely trying this !
awesome 🙂 thanks Priya.. do try and am sure you will love it
TOday we had a few friends over so made this rabadi and wow everyone loved it.
wow.. that’s so coo, Seema. Thank you for making this and so glad you liked it too 🙂