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Rose, the king of all flowers when merges with the aroma of the dish, imparts the whole of its aromatic essence to the dish. Found some ready blooming red roses in the garden, and plucked two of them, one for my wife and the other for my dish. Here it is sharing the lovely recipe of Gulab Rabri.

Gulab Rabri

Rose – The subtle and aromatic flavor !!


Gulab Rabri is a delicious sweet dish which is best when served with bread roshogollas. The dish is loved by children and even by people who love sweets. A mild sweet dish which gives the aroma and flavor of roses makes the dish awesome. The experiment was a great success when I saw my friends savor it to all whom I served it chilled. Hope you enjoy the recipe too!!


Recipe – Gulab Rabri

Serves: 4

10 minutes for preparation, 30 minutes for cooking


  • 200 ml milk
  • 1 cup cream
  • 10 phool makhana (lotus seeds)
  • 7-8 red rose petals
  • 2 tablespoon sugar
  • 1/2 teaspoon ghee/oil


  1. Slightly roast the  phool makhana (lotus seeds) and let it cool.
  2. Crush the roasted makhane in a grinder.
  3. In a pan heat milk. When the steam starts leaving the surface of milk, add cream to it.
  4. Let it come to a boil. Reduce the heat and let it simmer for 5-7 minutes.
  5. Add sugar and let it simmer for 2 more minutes.
  6. Keep mixing the boiling solution so that you have a smooth consistency.
  7. Now add the crushed roasted makhane (lotus seeds) to the boiling mixture and mix well.
  8. On low heat let it simmer for 4-5 minutes.
  9. In a different pan add ghee and when warm add the red rose petals to the ghee and saute for 1-2 minutes on very low heat.
  10. Add the saute rose petals to the boiling solution and heat on low flame till a thick consistency is achieved.

Keep it in the refrigerator to cool for some time. Serve Gulab Rabri chilled with Bread Roshogollas and enjoy !!

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