Indischer Rabri Kuchen - Ganzer Kuchen auf eleganter Kuchenplatte

Indian Rabri Cake

⚠ Milk ⚠ Eggs

Indischer Rabri Kuchen - Nahaufnahme eines Stücks mit sichtbarer Textur

Indischer Rabri Kuchen - Alternative Ansicht in gemütlichem Setting

A delicious cake with the creamy richness of rabri - traditional Indian reduced milk cream with cardamom and saffron.

Contains the following allergens:

Milk Eggs

Preparation

30 min.

Baking Time

40 min.

Servings

10

Difficulty

Medium

Instructions

1

Reduce the milk by simmering slowly until thick and creamy

2

Prepare the cake batter with flour, sugar, eggs and oil

3

Bake at 180°C (350°F) for 40 minutes until golden and cooked through

4

Pour warm rabri over the baked cake while still warm

5

Decorate with chopped nuts and saffron threads before serving

Ingredients

10 Servings

All-purpose flour 250 g
Sugar 150 g
Eggs 3
Oil 100 ml
Whole milk for rabri 1
Sugar for rabri 150 g
Ground cardamom 0.3 TL
Saffron threads 1
Pistachios 1
Almonds 1
Rose water 1

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Indian Rabri Cake make?

The recipe Indian Rabri Cake is designed for 10 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Indian Rabri Cake?

Preparation takes about 30 minutes and baking about 40 minutes – roughly 70 minutes in total.

How long does Indian Rabri Cake keep?

Indian Rabri Cake tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.

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