Verified in Jaipur.
Milk simmered for hours until dense, with layers of cream folded in, then chilled and finished with cardamom and nuts; the sweet that gives Mahaveer Rabri Bhandar its name; in India we have verified places to eat it in Jaipur. Start with where to eat Rabri in Jaipur.
Milk simmered for hours until dense, with layers of cream folded in, then chilled and finished with cardamom and nuts; the sweet that gives Mahaveer Rabri Bhandar its name.
Rabri is made by simmering milk for a long time and folding in the cream skin that forms on top, which gives laccha rabri its layers. Wikipedia finds a mention of rabdi in the Chandimangala of the early 1400s. In Jaipur, Time Out describes Mahaveer Rabri Bhandar as a hole-in-the-wall shop nationally known for its aloo pyaz sabzi and run by the fourth generation of the family, and recommends finishing with laccha rabdi; Travel + Leisure Asia calls the shop's rabri thick enough to stand on its own.
Where to eat in Jaipur:
Where to eat Rabri in Jaipur: the editor picks
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