Karachi, Rabri, a mouth-watering sweet, milky delight originated from India. The dessert is widely eaten at weddings and events across Pakistan.
Rabri is made by boiling milk on low heat for a long time until it becomes dense and changes its colour to white or pale yellow. Its an old traditional dish and not everyone in the country serves close to the original taste.
A local rabri vendor in Karachi is serving rabri since 1968. The owner tells how ingredient in rabri is the milk that evaporates and leaves a milky treat behind.
According to him, the right way to serve rabri is in ‘mitti ka kullar’ that keeps in fresh and cool. If it gets scorching hot, just keep it in it in the refrigerator and stay tension free.
The owner of the rabri maker dismissed rumor’s that rabri nowadays is mixed with tissues and cotton and they are are not involved in such acts and make rabri in front of their customers. Delicious rabri sold at Rs.620 per kg and it’s cheaper than other places.
Another Rabri vendor has been selling the creamiest rabri since 1978. Situated at Karachi’s Nagan Chowrangi Flyover, they sell zafran (saffron), pista and even mango flavoured rabri too.
The shop manager said what makes rabri special is that its not available at every sweet shop. The thick and rich desserts is made by boiling milk on low heat and taken aromatic flavors such as cardamom, saffron, pistachios, and almonds are added.
Originated from Hyderabad, the rabri also available at Hussainabad Food Street at Karachi and been running since 1948. the branch is selling delicious rabri here in Karachi too.
Rabri can be kept fresh and tasty for up to 15 hours in a refrigerator. The best part of their rabri is its made in the fresh milk.
Plain rabri is sold at Rs. 600 per kg and pista rabri is sold at Rs. 67o. They also have a main branch in Hyderabad.
