Rabri is a labor of love. It is made by boiling milk in a large shallow pan (kadhai) for hours. As the cream rises to the top, it is fanned and moved to the side of the pan, layer by layer. This process continues until the milk is reduced to a fraction of its volume.
The result is a dense, creamy dessert consisting of layers of clotted cream (laccha) in sweetened condensed milk. In Ayodhya, it is often garnished with saffron and almonds.
It is traditionally eaten as a breakfast item paired with hot Jalebis, or as a dessert after a thali meal.
A series of ghats on the riverfront, famous for its spectacular renovation and the Guinness World Record-breaking Deepotsav festivals.
The sacred site where Lord Rama is believed to have taken 'Jal Samadhi' (left his physical body) to return to his celestial abode, Vaikuntha.
The bustling entry point to the Saryu riverfront, featuring beautiful parks and the statue of Lord Rama. A hub for boat rides and evening leisure.
