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A shopkeeper prepares the rich milk dessert Rabri Doodh, a popular drink during the summers. — Photos by Khurram Amin
RAWALPINDI: Any traditionalist will tell you that on a summer afternoon, when the sun is beating down and there seems to be no respite from the heat, there is nothing like a chilled glass of Rabri Doodh to cool the insides. The creamy milk drink with the buttery taste of congealed milk or khoya, vermicelli, basil seeds or tukh malanga, almonds and tapioca pearls with crushed ice is a luxurious, healthy treat.
The name Rabri Doodh is believed to have originated from the rich, congealed milk dessert called Rabri. The drink is often associated with wrestlers who drink Rabri Doodh for its nutritious qualities.
It has been a summer favourite in the garrison city for many decades, despite the availability of many types of boxed chilled beverages. The growing popularity of this traditional favourite can be judged by the ever-burgeoning Rabri Doodh outlets in the downtown and the cantonment areas. Popular Rabri Doodh shops are located in Saddar, Raja Bazaar, Bhabra Bazaar, Kashmiri Bazaar and Commercial Market.
But, arguably, the best Rabri Doodh shop in the garrison city is Dil Pasand near Cantonment General Hospital. The shop has been in business for over 15 years and sells hundreds of glasses of this delicious milk drink each summer day. The Rabri Doodh sold here is always chilled to perfection and tastes like a creamy dessert.
The owner of Dil Pasand, Danish Shabeer, said the shop is popular because of the simplicity of the recipe and the healthy ingredients used.
“We sell a number of milk drinks such as almond milk and lassi but Rabri Doodh is the best selling item in the summer,” he said.
He said that some shops add flavours and colour to the Rabri Doodh but at Dil Pasand the traditional recipe is used and no extra flavours are added.
“My father Raja Shabeer came to Rawalpindi from Kasur. He was a wrestler and had mastered the family’s traditional Falooda and Kulfi recipes. He introduced Rabri Doodh in this area and people began to throng his shop,” Mr Shabeer said.
He said Dil Pasand uses the khoya recipe which has been in his family for decades.
“In the winter, instead of the chilled milk drinks, we sell Kashmiri tea and Halwas,” he said.
Naeem Ahmed, a resident of Chaklala, stood sipping Rabri Doodh at Dil Pasand. “It is a delicious drink with almonds and basil seeds. A real treat in the summer,” he said.
He said he thinks of himself as a Rabri Doodh connoisseur and has visited many shops in the garrison city for the best tasting Rabri Doodh.
“I think every shop has a distinct taste,” he said.
Ahmed Saleem, a resident of Westridge, said Rabri Doodh is so rich and nutritious, it is a complete meal in a glass.
“I cannot have dinner after a glass of this drink,” he said.
“I would drink ‘Pairay wali Laasi’ in Lahore but after coming to Rawalpindi, I would go to Saddar for Rabri Doodh. With added Khoya, Rabri is far more delicious than Lassi and really refreshing,” said Ahmed Rana, another customer.
Published in Dawn, May 5th, 2015
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A creamy dessert in a glass - Pakistan - DAWN.COM
