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    Home > Vegan Indian Sweets

    Vegan Rabri

    Posted: Nov 13, 2020 ยท Updated: Sep 18, 2021

    Jump to Recipe

    A rabri is a divine Indian dessert made by heating milk until a good deal of the liquid has evaporated, leaving behind a thick, creamy pudding that's sweetened and flavored with cardamom and saffron. My vegan rabri has no dairy, couldn't be easier to make, and is as delicious as the dairy-based version--probably more.

    A dairy-free, vegan rabri served in two white ceramic bowls with silver spoons. Under the bowls is a colorful sackcloth with cashews strewn around on a black background.

    A rabri (pronounced rabdi), used to be one of the highlights (for me) of any wedding meal when I was growing up in India.

    This thick, milky pudding, called a basundi where I come from, is simply a reduction of milk flavored with cardamom. Yet it's so divinely tasty, it's genius.

    I've long wanted to make a vegan version of this dish with no compromises and with Diwali so near, there wasn't a better time to try.

    My vegan rabri is so delicious, you will never look back.

    There is no good reason to cling to the belief that Indian sweets need to rely heavily on dairy products. Cows are worshipped by Hindus, and yet they are also terribly abused on factory farms and tabelas for their dairy--it's a paradox no one who genuinely believes in vegetarianism as a path to god should tolerate. India's dairy habit also makes it one of the world's most diabetic nations, and the belief that consuming dairy products like milk and ghee makes one healthier or more spiritual is pure, utter rubbish.

    There's no better time to start making a change than during Diwali, the mother of all Indian festivals. Follow along to learn how to make a vegan rabri, and come back and tell me all about it!

    A dairy-free, vegan rabri served in two white ceramic bowls with silver spoons. Under the bowls is a colorful sackcloth with cashews strewn around on a black background.

    How can you possibly substitute milk in rabri?

    Quite easily, with cashew milk.

    Cashew milk has the right consistency and creaminess for a rabri recipe, and it also doesn't need nearly as much time as milk to reduce, because the cashew acts as a thickener.

    For best results, make your cashew milk at home by soaking the raw cashews for several hours in almond milk. This makes the cashew milk extra smooth and gives you the best results. Storebought cashew milks have additives that will not give you the pure flavor you want here.

    Some add khoya, a reduction of milk, to the rabri, and the khoya floats in the pool of creamy milk, creating little chunks of deliciousness. To emulate the khoya, I use almond flour, which has pretty much the same effect.

    Flavorings

    A rabri is usually flavored with cardamom and saffron, which add all of that amazing flavor. I add one more thing--pure vanilla extract. This adds that hint of je ne sais quoi, pushing this vegan rabri into sublime territory. You can also add a splash of edible rose water or kewra water, a floral extract, for more richness.

    Garnish the rabri with nuts like pistachios, cashews, blanched almonds, and a few strands of saffron. Chill it before serving.

    • Vegan rabri reducing in a large, gray wok
    • Rabri in a kadhai with saffron and cardamom and vanilla added to it

    Steps and tips

    • Soak the cashews for as long as possible, even overnight, in the almond milk. You want them really soft so they make a very creamy milk.
    • Watch the rabri as it reduces and thickens. This dairyfree cashew rabri won't take as long as a milk rabri to reduce, but you cannot walk away for any length of time. Keep the flame on medium heat and keep stirring it. If you think it's heating too fast, reduce the heat to a lower setting.
    • Add the almond powder and the sugar after the rabri has thickened. It may seem a little more liquid right after because of the sugar, but that's fine. Just give it a couple more minutes. Don't break up any smallish lumps of almond as they'll create the effect of khoa in the rabri.
    • Add the flavorings, including the saffron, cardamom and vanilla, and any rose or kewra water if using, toward the end of the cooking.
    • Chill the rabri before serving. You can do this in individual containers. Garnish with nuts.

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    A dairy-free, vegan rabri served in two white ceramic bowls with silver spoons. Under the bowls is a colorful sackcloth with cashews strewn around on a black background.
    A white ceramic bowl with vegan rabri garnished with nuts and saffron on a sackcloth against a black background with a silver spoon

    Vegan Rabri

    A rabri is a thick, creamy, milk-based Indian pudding flavored with cardamom and saffron. My vegan rabri has no dairy -- it's made with nuts and is quite divine.
    5 from 8 votes
    Print Recipe Review Recipe
    Course: Dessert
    Cuisine: Indian, Indian Vegan, Soy-free
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan rabri
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 10 servings
    Calories: 215kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes
    Cost: $6.51 (0.65c per serving)

    Equipment

    • Large wok

    Ingredients 

    • 1 cup raw cashews
    • 4 cups almond milk
    • ยฝ cup almond flour
    • 1 ยผ cup sugar
    • 1 teaspoon green cardamom powder
    • Several strands of saffron
    • 1 teaspoon pure vanilla extract
    Prevent your screen from going dark

    Instructions

    • Soak the cashews in the almond milk, for at least 30 minutes or preferably for several hours or overnight.
    • Blend the cashews and milk into a really smooth milk.
    • Place the cashew milk in a large wok. Turn heat to medium and let the cashew milk cook, stirring it frequently, until it starts to dry up at the sides. Keep mixing the drying portions back into the milk. Continue doing this off and on, monitoring the heat at all times to make sure nothing burns. Reduce heat if necessary.
    • After about 10 minutes the milk will have thickened enough to coat the back of a spoon. Add the almond flour and sugar and continue cooking and stirring for another five minutes. Let the rabri thicken to the consistency you want. Cashew milk tends to thicken as it stands, so don't make your rabri too thick.
    • As soon as the rabri is the consistency you want, stir in the saffron, cardamom powder and vanilla. Stir in and turn off the heat.
    • Once the rabri reaches room temperature, chill it for best flavor. Before serving, garnish with dried fruit or nuts, like pistachios, blanched almonds and cashews.

    Nutrition

    Calories: 215kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 132mg | Potassium: 85mg | Fiber: 1g | Sugar: 26g | Calcium: 137mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    A dairy-free, vegan rabri served in two white ceramic bowls with silver spoons. Under the bowls is a colorful sackcloth with cashews strewn around on a black background.
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Bij

      October 31, 2021 at 10:16 pm

      5 stars
      This vegan rabdi was so delicious, and as said it coated back of spoon within 10 minutes and was easy to make compared to milk rabdi!!!
      I loved the taste, texture of rabdi and none could tell if it was vegan. Thanks for this amazing recipe!!!

      Reply
      • Vaishali

        November 01, 2021 at 1:12 pm

        Hi Bij, so happy to hear you loved the Rabdi. Here's wishing you a happy and compassionate Diwali!

        Reply
    2. LisaH

      November 15, 2020 at 1:37 pm

      Oh, wow, this looks amazing! Iโ€™m also going to try to use this as a sweetened condensed milk substitute using only vanilla.

      Reply
      • Vaishali

        November 15, 2020 at 1:39 pm

        What a great idea!

        Reply
    3. Saqib Ramzan

      November 14, 2020 at 11:09 am

      nice

      Reply
    4. Venkat Bhamidipathi

      November 13, 2020 at 4:41 pm

      5 stars
      Thanks for sharing this! Itโ€™s awesome!

      Reply
      • Vaishali

        November 14, 2020 at 12:47 pm

        Thanks!

        Reply
    5. Carol

      November 13, 2020 at 12:32 pm

      5 stars
      At first, when I was very quickly looking at my list of new emails, I thought it read, "Vegan Rabbi" - LOL! I just got some Green Cardamom seeds, as a gift, so I look forward to making this delicious beverage. ~Peace~

      Reply
      • Vaishali

        November 13, 2020 at 1:31 pm

        Hahaha. ๐Ÿ˜€ Hope you try!

        Reply
    6. Susan Covington

      November 13, 2020 at 10:29 am

      Vaidhali, this sounds decadent and I canโ€™t wait to make it! Do the nuts need to soak in the almond milk in the refrigerator? Always enjoy your blog! Thank you!

      Reply
      • Vaishali

        November 13, 2020 at 11:03 am

        Hi Susan, yes, use the milk to soak the nuts, you don't need any water. Hope you try. ๐Ÿ™‚

        Reply
    7. Amy D

      November 13, 2020 at 10:04 am

      Wow this looks amazing. Could you make the base and use other flavors? (Only asking bc saffron is mighty expensive!) Thanks!

      Reply
      • Vaishali

        November 13, 2020 at 11:04 am

        Hi Amy, sure, leave out the saffron. Some versions don't have it, so that's perfectly fine. It'll still be delicious.

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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