Published: by Richa 29 Comments
Jump to Recipe Print Recipe
For an easy yet impressive holiday dessert try my vegan spin on Indian rabri, a thick, creamy milk pudding. My vegan rabri recipe is made with nut milk and flavored with cardamom and saffron. Gluten-free and soy-free.
Craving a sweet treat that is simple yet impressive and will soothe the soul? I have just the thing: this dairy-free Rabri recipe is everything you need in your life right now and perfect for Diwali, holidays and the cozy season. This month is all about Diwali festival sweets and treats!
What is Rabri?
Rabri is a divine Indian milk pudding. This traditional dessert is made by heating milk until a big part of the liquid has evaporated, and only a thick, creamy pudding remains. The slow cooking adds gritty milk solids to the texture as well as the Malai – drying milk skin which is folded into the pudding. This Milk Pudding is then sweetened and flavored with cardamom and saffron. My vegan spin on the classic Indian rabri recipe has no dairy. We are using homemade nut cream for thickening and almond flour for the texture. The vegan milk pudding couldn’t be easier to make, and it is every bit as delicious as the dairy version-probably even more!.
Our homemade nut milk has the perfect thick and smooth consistency and creaminess. Ideal for this rabri recipe, and what I love most is that this dairy-free pudding doesn’t need nearly as much time as milk to reduce because the added blended nuts already act as a thickener.
Rabri Pudding is usually flavored with cardamom and saffron and I stick to these traditional flavors. If you want to add one more thing, go with almond or pure vanilla extract. You could also add a splash of culinary rose water but be very careful. Rosewater can take over the flavor profile very quickly.
I like to garnish this pudding with chopped pistachios, but any nut or a combination of nuts and culinary rose petals will look pretty. Serve the Rabri chilled as is in small portions or over other desserts such as a hot jalebi or warm gulab jamuns!
More Indian Desserts to try:
- Almond Burfi
- Vegan Rasmalai Cake
- Almond Halwa
- Coconut Ladoo
- Vegan Gulab Jalum
Recipe Card
Print Recipe
5 from 6 votes
Vegan Rabri - Indian Milk Pudding
For an easy yet impressive holiday dessert try my vegan spin on Indian rabri, a thick, creamy milk pudding. My vegan rabri recipe is made with nut milk and flavored with cardamom and saffron. Gluten-free and soy-free.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: Indian
Keyword: Indian milk pudding, vegan rabri
Servings: 4
Calories: 220kcal
Author: Vegan Richa
Save This Recipe in Your Inbox
Share your email and we will send this recipe! Plus, enjoy all the new recipes as they post!
By submitting this form, you consent to receive emails from Vegan Richa.
Ingredients
- 1/2 cup (60 ml) coconut milk
- 1/2 cup (60 ml) oat milk
- 1/4 cup raw cashews soaked in warm water for 15 mins
- 2 tablespoons raw pistachios
- 1 1/4 cups (300 ml) water 2 cups of water if you like you rabri a bit thinner
- 7 to 8 saffron strands
- seeds of 1 green cardamom pod
- 1/4 cup (50 g) sugar
- 2 tablespoons almond flour
- a good pinch of salt
- 1 to 2 tablespoons chopped raw pistachios or chopped pistachios and almonds for garnish
Instructions
Blend the coconut milk, oat milk, cashews, pistachios, water, saffron , seeds of the cardamom pod until well blended.
I usually blend it for a minute then let the mixture sit for 5 minutes for the nuts to rehydrate. Then I blend again for 30 seconds and I do this again once or twice until the mixture is incredibly smooth.
Add this mixture to a saucepan over medium heat and bring to a boil stirring occasionally.
Then add in your almond flour, salt, and sugar and mix in the mixture. After it has come to a boil, the mixture will tend to thicken and stick to the sides. So keep stirring.
Reduce the heat to medium-low. Let the mixture dry a little bit on the edges and then mix it in after half a minute and continue to cook for another 3-4 minutes this way or until the mixture is thickened to preference.
Take off heat. Let it cool for a few minutes. Let a film form over the mixture, mix that and repeat this a couple of times until the mixture is just about lukewarm.
Then transfer it to your serving bowls. Top it with the pistachios and almonds and serve as is or chill and serve.
Notes
You can fold in some fresh yuba (tofu skin) into the warm Rabri for a more Malai effect.
Nutrition
Nutrition Facts
Vegan Rabri - Indian Milk Pudding
Amount Per Serving
Calories 220Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Sodium 23mg1%
Potassium 188mg5%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 16g18%
Protein 5g10%
Vitamin A 78IU2%
Vitamin C 1mg1%
Calcium 72mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Ingredients:
- For milk base, I go with a blend of coconut milk and oat milk. This allows for creaminess without being too overpowering in taste
- raw cashews act as a thickener and make the milk creamy. We want to soak the nuts in warm water for 15 mins
- pistachios are added for more flavor
- water is also added. The amount depends on whether you like your rabri thick or a bit thinner
- saffron strands and green cardamom pods are the traditional flavors and I stick to those
- I use cane sugar as a sweetener
- almond flour adds the gritty ness that you get in the Rabri. Thickening the milk slowlydeposits milk solids in the pudding
- a pinch of salt helps brings out the sweetness
- I like to decorate the pudding with some chopped raw pistachios but any chopped or sliced nut will do
Tips & Variations:
- Garnish your rabri with chopped nuts like pistachios or cashews or sprinkle with sliced almonds and a few strands of saffron. Dried culinary rose petals would also look pretty here
- this dessert tastes best when chilled before serving
- You can fold in some fresh yuba (tofu skin) into the warm Rabri for a more Malai effect.
Ingredients for Rabri below. I usually have frozen coconut milk frozen in ice cubes when I open canned coconut milk.
How to Make Vegan Indian Milk Pudding:
Blend the coconut milk, oat milk, cashews, pistachios, water, saffron, seeds of the cardamom pod until well blended.
I usually blend it for a minute then let the mixture sit for 5 minutes for the nuts to rehydrate. Then I blend again for 30 seconds and I do this again once or twice until the mixture is incredibly smooth.
Add this mixture to a saucepan over medium heat and bring to a boil stirring occasionally.
Then add in your almond flour, salt, and sugar and mix in the mixture. After it has come to a boil, the mixture will tend to thicken and stick to the sides. So keep stirring.
Reduce the heat to medium-low. Let the mixture dry a little bit on the edges. Now, mix it in after half a minute and continue to cook the milk pudding for another 3-4 minutes this way or until the mixture is thickened to preference.
Take the pot off the heat. Let the pudding cool for a few minutes. Let a film form on top of the pudding, mix that in and repeat this a couple of times until the mixture is just about lukewarm.
Then transfer the milk pudding to your serving bowls. Top your rabri with the pistachios and almonds and serve as is or chill and serve.
Sharing is caring!
« Blackened Tofu Tacos with Caramelized BBQ Onion
Baked Gobi Manchurian – Cauliflower Manchurian »
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Mary
OMG! you made my day! Cow milk does not go well with me. After eating the best Rabdi from Lyari cafe – Dallas, I was determined to make oat milk rabdi. Just like I make Kesari with almond flour instead of rava. Today, I thought of searching if there is a recipe with oat milk and I am SO HAPPY to find yours. I am going to make this soon and enjoy without loosing health.
Reply
Vegan Richa Support
yay! come back and rate out of 5 stars when you try it – good ratings really help the blog!
Reply
john
Hi there
How long can you prepare & store this in advance of serving?
Thanks
Johh
Reply
Richa
3 days refrigerated
Reply
Bina
Like the healthier options like nuts to thicken the milk. Cannot wait to try! Thank you!Reply
Vegan Richa Support
Let us know what you think!
Reply
Shai Venkat
What is a good replacement for coconut milk (due to coconut allergy)?Reply
Vegan Richa Support
any plant-based alternative including almond milk, oat milk, soy milk, hemp milk, flax milk, macadamia milk or cashew milk
Reply
Kirsty
Thanks for letting us know about the coconut milk being canned! thankfully you have Indian heritage so the veganised versions include the important notes of authenticity. I am going to try this to make an Indian version of Tiramisu, I’ll dip the biscuits in tea, Darjeeling or perhaps Earl Grey do it still has caffeine as the pick me up, although I guess a herbal rose would be nice or Chai made with Assam. And top with rose petals, saffron and toasted flaked almonds / pistachios. I really like this idea for taking to someone’s house or having as a premade the day before dessert when you are making a big meal on the day.
Reply
Vegan Richa Support
Yum! Would love to hear how your Tiramisu turns out. 🙂
Reply
Jennifer Lesman
Hello! Will ground cardamom work instead of seeds? I don’t have any pods at the moment.
Reply
Vegan Richa Support
You can use ground cardamom, but note that this will change the taste and texture of the pudding.
Reply
Suma
I tried the recipe and it turned out delicious. I have been craving for Rabri since I turned Vegan and this satisfied my craving. Instead of sugar, I used maple syrup and still was very yummy.Reply
Vegan Richa Support
great to hear Suma
Reply
Stephanie
This sounds lovely, is the coconut milk from a can, or the drinkable type from a carton please?
Reply
Richa
Can
Reply
Kelly Booth
Hello, Richa! Thank you for this recipe. The flavours are so delicate and the pudding very creamy
Will the pudding thicken as it cools?
Reply
Richa
Yes it thickens on chilling. It’s not set kind of pudding. it’s a thick custardy milky pudding
Reply
Rashmi
Hi Richa, love all your recipes. I don’t usually buy oat milk since it’s easy at home. Did you use store bought or home made here? Can I use the one I make at home? I know that some of the store bought ones when heated don’t thicken and mine does when heated so asking.
Reply
Vegan Richa Support
either is fine – homemade will be great!
Reply
BatSheva
Question: when you say coconut milk, you’re referring to the one in the can, not the box? And if it’s from the can, I should shake it first b4 opening? Thanks
Reply
Richa
Yea canned and yes shake it
Reply
Melissa
I just made this tonight and added rose water and almond extract. My family loved it!Reply
Richa
Awesome!!
Reply
Nitya Ramakrishnan
Lovely. Will try it. What can I replace the cashew and pistachios with in the recipe? We have allergies to this in our family
Reply
Richa
It would be really hard to sub nuts in this recipe and get the same result. You can use a mix of full fat coconut milk and oat milk (no water) and add in a little bit of starch and flour for thickening (start with 2 tsp cornstarch and 1 tsp all purpose flour) .
Reply
Gail
Thank you, it looks great!
I’m wondering though if you know if honey might work in place of the sugar?
Thank you.
Reply
Pat
This looks like a good recipe to try for the holidays. I am always looking for easy gluten free dairy free treats I can make for my little cousins who can’t have those.
Reply
Richa
Yea totally
Reply
Leave a Comment and Rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
