Dairy Milk Rabdi: A Creamy, Chocolatey Treat for Your Festive Table

Ram Navami, celebrated in March-April, is the birth day of Lord Rama, the 7th incarnation of Lord Vishnu. One of the most sacred Hindu festivals, it’s observed with devotion, prayers and special prasad offerings. Temples and homes are filled with bhajans and families come together to make traditional sweets. Among all the festive desserts, rabdi holds a special place - its slow cooked richness is an indulgence for the occasion.

But what if you could give a modern twist to this classic? Enter Dairy Milk Rabdi, where the traditional rabdi meets the chocolate charm. Slow simmered milk thickened to perfection gets a chocolate boost with melted Dairy Milk and becomes a dessert that’s nostalgic and new. It’s rich, indulgent and perfect as prasad or for your festive table.

How to Make a Dairy Milk Rabdi, Fusion Prasad For Ram Navami

A chocolatey twist on the classic rabdi, this one uses melted Dairy Milk chocolate for a festive treat.

Ingredients (Serves 4-5):

• 1 litre full-fat milk
• 5-6 tbsp sugar (adjust to taste)
• 100g Dairy Milk chocolate (chopped)
• 2 tbsp fresh malai (cream)
• 1/2 tsp cardamom powder
• 8-10 almonds (finely sliced)
• 8-10 pistachios (chopped)
• A few saffron strands (soaked in 1 tbsp warm milk)
• 1 tsp ghee (optional)

Method:

1. In a heavy-bottomed kadhai or pan, pour 1 litre full-fat milk and boil on medium heat.
2. Stir continuously to collect malai. Lower the flame and simmer for 30-40 minutes, stirring occasionally.
3. Scrape malai from sides and mix back into milk. When milk has thickened to half, add sugar and cardamom powder. Mix well.
4. Add soaked saffron milk for a golden hue and fragrance. Add chopped Dairy Milk chocolate and mix until melted. Add 2 tbsp fresh malai (cream) for extra creaminess.
5. Add chopped almonds and pistachios, reserve some for garnish. Serve warm or chilled, garnish with more nuts.

5 Tips and Tricks to Perfect Silk Chocolate Sabudana Kheer Fusion

Soak Sabudana Just Right

Sabudana can be tricky—it either turns too mushy or remains hard if not soaked properly. Always wash it well and soak it in just enough water to cover it for 4-5 hours or overnight. It should be soft yet hold its shape. Over-soaking makes it sticky, which can affect the consistency of your kheer.

Slow-Cook for the Perfect Consistency

Once you add sabudana to the milk, let it simmer on a low flame for 20-25 minutes, stirring occasionally. This allows it to release its natural starch, making the kheer rich without any need for thickening agents. Rushing this step can leave the pearls undercooked.

Use Full-Fat Milk for Creaminess

A good sabudana kheer depends on full-fat milk. Skimmed or low-fat milk won’t do justice to the recipe. Boiling the milk until it thickens slightly before adding sabudana ensures a richer outcome, making the final dish truly indulgent.

Add Chocolate at the Right Time

Never add Silk chocolate too early—it can split when mixed into very hot milk. Instead, once the kheer has thickened, take it off the heat and let it cool slightly before stirring in the chopped chocolate. This ensures a smooth, even melt and prevents any graininess.

Don’t Skip the Nuts and Aromatics

Even though this kheer has chocolate, the essence of traditional kheer must not be lost. A pinch of cardamom powder adds warmth, while chopped almonds and pistachios bring a nice bite. Garnish with saffron strands soaked in warm milk to elevate the festive charm.

5 Ways to Serve Silk Chocolate Sabudana Kheer Fusion as Prasad

Serve in Kulhads for an Earthy Feel

Clay kulhads (earthen cups) add a rustic charm to prasad offerings. They naturally enhance the flavor and keep the kheer cool. Before serving, lightly warm the kulhads in sunlight for an added traditional touch.

Offer Mini Kheer Bowls with Tulsi Leaves

As prasad, it’s always meaningful to keep traditions alive. Serve small portions of the kheer in silver or brass bowls with a single Tulsi leaf on top, as Tulsi is sacred in Hindu rituals. It makes the offering more divine.

Pair It with Makhana for a Complete Vrat Platter

For a full vrat-friendly prasad, serve the kheer alongside roasted makhana (fox nuts) or a handful of dry fruits. This makes the offering more wholesome and perfect for those observing a fast.

Garnish with Edible Silver Leaves (Chandi Varq)

A touch of chandi varq makes the kheer look festive and grand. The silver leaf is often used in religious offerings and adds a celebratory touch while making the prasad look special.

Set in Small Clay Diyas for a Festive Display

For a unique presentation, set small portions of the kheer in decorative clay diyas before offering. It adds a festive feel to your prasad table and makes the experience more memorable for guests.