10 Holi Special Dishes for a Colorful Feast

10. Rabri — Rich milk dessert to finish the feast

Rabri, thickened reduced milk scented with saffron and cardamom, is the luxurious finish that complements many Holi sweets. Traditionally, milk is simmered and skimmed repeatedly to collect the malai that’s then folded back in to create a dense, creamy texture. To shorten the process for busy hosts, use evaporated milk combined with some full-fat milk and simmer until it reaches a thick consistency. Stir in crushed pistachios and a few strands of saffron for that signature color and aroma. Serve rabri chilled alongside malpua or poured over warm gujiya for contrast. It’s a dessert that reads as indulgent on a Potluck table and pairs beautifully with the floral notes of chilled thandai. A small bowl of rabri goes a long way when guests are sampling many sweets.