For the Love of Rabri

Local food culture in Pakistan can be traced back to ancient times, where recipes become a legacy and have historical significance pertinent to how people eat today. Rabri or rabdi is one of those desserts that has such a story.

Creamy thickened milk, sweetened and sometimes combined with nuts, Rabri is perhaps one of the most popular and beloved desserts Pakistan has to offer.

It is said that rabri was first invented in India’s historic city of Mathura and then finessed and refined in the city of Varanasi.

The best Rabri is said to be be found only where the source of milk is pure and unadulterated. With all the cattle in the holy cities of that era, it was easy enough to procure the basic ingredients for this dessert straight from the source. The sweetened milk was boiled in a kadai - a deep bowled wok - until it condensed and thickened, and was then garnished with nuts, cardamom and sometimes saffron.

Since then, the popularity of Rabri has been adapted and popularized all over the South Asian region and beyond. In our case, immigrants brought their prized recipes along with them to Pakistan after the partition of the subcontinent.

When the Partition of Pakistan and India took place in 1947, many people talented in the art of the making rabri migrated from Delhi and its surrounding areas to cities such as Hyderabad and Karachi. 

While rabri is often enjoyed with Malpura, these days it can be found in many different forms, such as Falooda or even kulfi.

Third generation owner, Hussain, attributes the success of their rabri to the comparatively lesser amount of sugar used in the final product and feels it can easily be digested as a result. Another reason he says, is the sweet river water found in Hyderabad contributing to the pure milk sourced from their local dairy farms, and elevating the standard of rabri in Hyderabad as compared to other locations.

Haji Rabri House uses only pure milk in their products, and there is no compromise on the quality of their ingredients. They even cater to diabetic patients, looking for their sugar fix, by providing sugar-free rabri.

Other sugar-free treats such as chum chum and halwas are available here as well.

Pink Chum Chum (sweet).

Gulab Jamun.

Since 1984, other sweetmeats, halwas, cakes and even chocolate desserts made from dry milk have been added to the list of products sold at this famous Hyderabadi establishment.

During winter, Gajar ka halwa has its own separate stand.

Gajar Ka Halwa (Carrot Pudding).

A whole range of seasonal sweets is available throughout the year.

Malai Gulab Jamun (Gulab Jamun topped with thickened milk).

Laddu.

Ginger Barfi is an unusual addition.

Walnut halwa.

Orange flavored gulab jamun.

Motichur Laddu.

Kalakand.

However, the classic rabri remains a favorite for which people from neighboring cities also stop by to purchase for their friends and families to enjoy.