Question:
Which one of the following milk products has several layers of clotted cream?
Which one of the following milk products has several layers of clotted cream?
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Indigenous Milk Products:
RABRI = Multiple layers of CLOTTED CREAM (Malai films) in sweetened concentrate.
Kalakand = Granular heat-acid desiccated curd.
Burfi = Homogenized sweetened khoa fudge.
RABRI = Multiple layers of CLOTTED CREAM (Malai films) in sweetened concentrate.
Kalakand = Granular heat-acid desiccated curd.
Burfi = Homogenized sweetened khoa fudge.
Updated On: Sep 15, 2026
- Burfi
- Kalakand
- Rabri
- Kheer
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Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Traditional indigenous heat-desiccated milk confectionery: Rabri is an indigenous concentrated sweetened dairy product produced by simmering whole milk in an open shallow karahi and repeatedly fanning, skimming, and layering skin/clotted cream flakes (malai) onto cooler pan sides before immersing them in sweetened concentrated syrup.
Key Formula or Approach:
\[ \text{Whole Milk} \xrightarrow[\text{Gentle Simmering } (85 - 90^\circ\text{C})]{\text{Repeated Surface Skin (Malai) Layering}} \mathbf{Rabri \text{ (Multi-layered Clotted Cream in Sweet Serum)}} \]
Step 2: Detailed Explanation:
In indigenous Indian dairy products (Traditional Dairy Products - TDP):
- Rabri (C): A popular indigenous concentrated sweetened dairy dessert consisting of multiple distinct layers of clotted cream milk skin (malai) embedded in a thick, sweetened concentrated milk syrup:
1. Whole milk (preferably rich buffalo milk, $6 - 7\%$ fat) is heated slowly without boiling ($85^\circ - 90^\circ ext{C}$) in a shallow open iron pan (karahi).
2. Air is gently blown/fanned across the surface to accelerate evaporation and induce formation of a thin, coherent surface film of protein-fat complex (milk skin).
3. This film is repeatedly lifted with wooden splints and pasted along the cooler sides of the karahi.
4. When the remaining milk concentrates to $\approx 3:1$, sugar ($5 - 6\%$) is dissolved, and the accumulated multi-layered clotted cream sheets (malai) are scraped back and blended into the sweetened concentrate.
Step 3: Final Answer:
Hence, the milk product with several layers of clotted cream is Rabri, matching option (C).
Traditional indigenous heat-desiccated milk confectionery: Rabri is an indigenous concentrated sweetened dairy product produced by simmering whole milk in an open shallow karahi and repeatedly fanning, skimming, and layering skin/clotted cream flakes (malai) onto cooler pan sides before immersing them in sweetened concentrated syrup.
Key Formula or Approach:
\[ \text{Whole Milk} \xrightarrow[\text{Gentle Simmering } (85 - 90^\circ\text{C})]{\text{Repeated Surface Skin (Malai) Layering}} \mathbf{Rabri \text{ (Multi-layered Clotted Cream in Sweet Serum)}} \]
Step 2: Detailed Explanation:
In indigenous Indian dairy products (Traditional Dairy Products - TDP):
- Rabri (C): A popular indigenous concentrated sweetened dairy dessert consisting of multiple distinct layers of clotted cream milk skin (malai) embedded in a thick, sweetened concentrated milk syrup:
1. Whole milk (preferably rich buffalo milk, $6 - 7\%$ fat) is heated slowly without boiling ($85^\circ - 90^\circ ext{C}$) in a shallow open iron pan (karahi).
2. Air is gently blown/fanned across the surface to accelerate evaporation and induce formation of a thin, coherent surface film of protein-fat complex (milk skin).
3. This film is repeatedly lifted with wooden splints and pasted along the cooler sides of the karahi.
4. When the remaining milk concentrates to $\approx 3:1$, sugar ($5 - 6\%$) is dissolved, and the accumulated multi-layered clotted cream sheets (malai) are scraped back and blended into the sweetened concentrate.
Step 3: Final Answer:
Hence, the milk product with several layers of clotted cream is Rabri, matching option (C).
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