Both begin with milk and patience. Both end with a spoon scraping the bottom of the bowl. But they are not the same dessert.
Rasmalai: soft and soaked
Rasmalai is made of soft, spongy discs soaked in thickened milk flavoured with saffron and cardamom and finished with pistachio. It is light, fragrant and best served well chilled.
Rabri: slow and layered
Rabri is milk simmered for hours until it turns thick and creamy, with delicate layers of cream folded back in. It is richer, denser and gently caramelised.
Our advice
Can’t decide? Order both. Both Shahi Rasmalai and Rajwadi Rabri are made to be enjoyed fresh and are available in Faridabad.