Rabri

i.Definition

Rabri is an indigenous sweetened desiccated milk product containing distinctive hard layers (flakes) of malai (clotted cream). The product also contains some liquid portion along with the layers of malai and lumpy (semi-solid) mass. Rabri has slightly cooked aroma and pleasantly sweet and creamy taste. The colour varies from light yellow to white with slight tinge of browning depending on the type of milk used.Many additives such as cardamom, dry fruits (Kaju, Badaam, etc.) are also added to rabri to make it more delicious. Rabri is very popular in the northern and eastern regions of India and consumed directly as a milk dessert on festivals and happy occasions like marriages, birthday celebrations, etc.Standards for rabri: Neither PFA nor BIS has recommended any standard for Rabri.

 

ii.Chemical Composition of Rabri

Rabri is traditionally prepared by halwais. The method used by them is essentially a batch type based on their past experience. Therefore, large variation in the market rabri is expected. The average composition of rabri prepared in laboratory using a standard method and of the market samples (range) is given in table

Gross chemical composition of Rabri

iii. Factors Affecting Composition of Rabri

Like khoa, rabri is also a heat desiccated milk product but it is sweetened by adding sugar to it after desiccation. The total solids in rabri are less, which means it is not as solid as khoa. Most of the factors that affect the composition of khoa such as type and quality of milk, degree of concentration, manner of handling and packaging,storage conditions, etc. also hold true for rabri. The additional factors that affect the composition of rabri are given as below:

Level of sugar addition: Sugar is added to rabri at different levels. Addition of sugar at higher rate lowers all other milk constituents, viz. fat, protein, lactose and ash contents in rabri, whereas lower sugar rate will have opposite effect on the composition of rabri.

Addition of additives: The effect of additives, when added in substantial amounts,will be similar to that of sugar i.e. decrease in the percentage of all other constituents of rabri.