RABRI

Posted byswati00 10th Aug 2020Posted inUncategorized EditRABRI( a pleasant dish)

Imagine a small hidden village, where Rabri is prepared and sold via B2B model to multiple cities. Yes, it is the cottage industry there and in many a household there, rabri is prepared in bulk. This blogpost is on Sweets of Bengal and this time, it’s the Rabri of Durgapur. Rabri is originally said to have been invented in Varanasi and traveled to Bengal. We can get its mention in Chandimangala around the year 1400. But history apart let’s focus, let’s focus on the product.

process of rabri making–

Now, the rabri making process is pretty easy, but tiring. Full cream milk needs to be boiled and thickened, while somebody needs to swing a fan on top of it. This cooling-from-top effect forms a faster cream (or malai) and paralely, that malai is taken to the inner side of the hot Kadai for it to dry. This process continues for many hours and the milk gets thickened. The mlai then is cut into small squares and put in the milk. Now, this variety of rabri is called as sar rabri, wherein there’s another variety named as Ghanta Rabri. There the sar is mashed and mixed in the milk. It’s more seen in the north Indian variety of Rabri.

The end result is a basic Rabri. What I could understand that this thing is sold to the wholesale sweets market in Kolkata and many other districts. The shopkeepers save on this laborious part of the process and finish the final part of Rabri in their respective workshops or factories. It’s be interesting to share that today automation hit this market. I’ve seen Felu Modak prepare their own rabri with a modern hi-tech machine. Please check the below post for the same