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Indian

Seb Ki Rabdi

Seb ki rabdi is a North Indian apple rabdi with reduced milk, cooked grated apple, cardamom and nuts.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Seb Ki Rabdi

55 mintotal

Prep 10 min · Cook 45 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No prep-ahead step is required; cook the apple separately and chill the finished rabdi before serving.

Method

  1. Pour the full fat milk into a wide, heavy-bottomed pan and bring it to a boil. Reduce the heat to low and let it simmer continuously.

  2. Keep scraping the cream (malai) that forms on top and push it to the sides of the pan. Stir occasionally to prevent burning at the bottom. Reduce the milk to about 1/3rd of its original volume.

  3. While the milk is reducing, heat a separate small pan. Add the freshly grated apples and sugar. Cook on medium heat.

  4. The apples will release water. Cook until the moisture evaporates and the apple mixture becomes dry and jam-like; this helps prevent the milk from curdling. Let it cool slightly.

  5. Once the milk is reduced and thick, scrape the collected malai from the sides back into the milk. Turn off the heat and let the rabdi cool slightly.

  6. Mix the cooked apple into the thickened milk. Add cardamom powder, sliced almonds, and pistachios. Stir gently to combine.

  7. Chill the Seb Ki Rabdi in the refrigerator for at least 2 hours before serving.

    2 hr

How to tell it's done

The rabdi should be thick and grainy with malai, with soft sweet apple strands folded through it.

Nutrition

Per serving, from 2 servings.

267kcal

Where the calories come from

  • Protein9.1 g13%
  • Carbohydrate36.2 g53%
  • Fat10.4 g34%
Sugars
33.7 g
Saturated fat
4.9 g
Fibre
1.6 g
Sodium
110 mg
Potassium
447 mg
Calcium
300 mg
Iron
0.3 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Cook the grated apple until its moisture evaporates before adding it to milk. Raw apple can curdle rabdi.

What to serve it with

Serve chilled in small bowls or kulhads with sliced almonds and pistachios.

Common mistakes

The rabdi curdles after apple is added.
Cook and cool the apple mixture first, then add it off heat to reduced milk. Apple acidity is the risk.

Storing and reheating

Refrigerate seb ki rabdi covered for up to 2 days. Do not freeze it because reduced milk and apple can turn grainy.