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    Whisk Affair » Recipes » Indian Sweets & desserts » Authentic Lachha Rabdi (Rabri)

    Published: Mar 30, 2021 | Last Updated On: May 25, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Authentic Lachha Rabdi (Rabri)

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    Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). Make it in an authentic way using my easy recipe (vegetarian, gluten-free).

    If you are looking to make some more homemade Indian desserts, then here are some of my other favorites – Bread Halwa, Malpua, Shrikhand, Makhane Ki Kheer, Peda, Basundi, Mango Burfi, Gulab Jamun, Balushahi, and Til Mawa Ladoo.

    Rabdi served in bowls.
    Jump to:
    • About Lachha Rabdi (Rabri)
    • Ingredients
    • How To Make Rabdi
    • Frequently Asked Questions
    • Pro Tips By Neha
    • Variations
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Lachha Rabdi (Rabri)

    Lachha Rabdi (Rabri) is a traditional North Indian sweet, which is evaporated sweet, thickened milk. It is popularly prepared during festivals and weddings.

    It is called laccha rabdi as the layers of milk fat (malai) get collected on top of the milk as it cooks making lacchas (strings) which are added back to the pan, making the reduced milk chunkier (lacchedar).

    Rabdi is a creamy, thick-textured dessert that comes together in an hour using simple pantry ingredients – milk, sugar, saffron, cornstarch, and rose water.

    To make rabdi, milk is added to a large shallow pan and it is reduced for hours over low flame. It gets caramelized and has a lovely pinkish hue and a delicate taste from this process.

    There are many instant variations of rabdi recipe that you can make. You can add condensed milk, ricotta cheese, milk powder, etc., to the recipe, but trust me; nothing compares to the one made by slow-cooking the milk.

    In this post, I am sharing the authentic version I learned from my mom, who is an excellent cook. I have seen people relish her homemade rabri and always ask her for the recipe.

    My recipe serves 4, but you can easily double or triple it. Consider that the cooking time will increase if the recipe is scaled.

    Ingredients

    Lachha rabdi ingredients

    This Indian dessert needs just 5 main ingredients – milk, sugar, rose water, cornstarch, and saffron.

    For the best texture, use full-fat milk (whole milk) that will give the creamiest consistency to rabri. Do not use skim or low-fat milk to make this dessert.

    Full fat buffalo milk is the best to make rabdi as its fat content is higher than cow’s milk. But if it’s unavailable, you can use cow’s milk too.

    You can adjust the amount of sugar as per your taste.

    Opt for high-quality saffron; it gives a beautiful yellow tinge and subtle flavor to the rabdi.

    Do not miss my secret ingredient – rose water, which will instantly change the taste game of your delicious rabdi.

    Traditionally cornstarch is not added while making lachcha rabdi. However, to reduce the cooking time, I learned this technique from a local sweetshop to add a little cornflour slurry to the milk once it is reduced to almost half. Trust me, you will not figure out any difference in taste, and the cooking time will be reduced to almost half.

    Lastly, garnish it with dry fruits and nuts such as almonds, cashews, pistachios, etc.

    You can also add a teaspoon of ground cardamom powder to this easy rabri recipe.

    How To Make Rabdi

    Add 1-liter whole milk (full fat milk) to a wide non-stick heavy bottom pot and boil over medium-high heat, frequently stirring, to avoid scorching at the bottom of the pan.

    Note – Try to use a wide pan for fastening the cooking process.

    Milk added to a pan.

    Once the milk comes to a boil, lower the heat to medium.

    Add 1 pinch of saffron strands to the pan and give it a mix.

    saffron added to the pan.

    Let the milk simmer undisturbed for 1-2 minutes or until a thin layer of malai (milk fat) is formed on top.

    Using a spatula, move the layer of malai to the side of the pan or mix it back with the milk.

    Scrape the sides of the pan at regular intervals and keep adding the milk solids back to the pan.

    Keep scraping the bottom of the pan at regular intervals to avoid scorching.

    Cook similarly (that is undisturbed for 1-2 minutes and mix the fat layer back) until the milk is reduced to more than half (30-35 minutes).

    Milk reduced to more than half.

    Now mix 1 tablespoon cornstarch (cornflour) with 3 tablespoon water and make a slurry.

    Cornstarch and water added to a bowl.
    Slurry made.

    Add the slurry to the pan and cook until the rabdi thickens, stirring frequently.

    Cornstarch slurry added to the pan.

    Add 3 tablespoon sugar and ¼ teaspoon rose water, and cook for another 3-4 minutes.

    Sugar and rose water added to the pan.

    Pour the ready rabdi into earthen pots for more flavor or transfer to a regular serving bowl.

    Garnish with almond and pistachio slivers and dried rose petals. Either serve hot or chill in the refrigerator for a few hours before serving.

    Ready rabdi.

    Frequently Asked Questions

    What is the difference between rabdi and basundi?

    Both basundi and rabri are made by reducing the milk. The only difference is in the consistency of both these desserts. While basundi is slightly thinner, rabdi is thicker in consistency. Basundi is creamier, while rabdi has chunks of malai.

    Pro Tips By Neha

    Making rabri is a time taking process. You cannot fasten it beyond a point. So making it while you are already in the kitchen doing something else is advisable. This way, you can keep doing your regular work, and the rabdi will keep thickening on the side, and it will not be an extra effort for you.

    The key tip for making rabri is to find the right balance between leaving the milk alone so that the malai layer forms and stirring enough to not stick and burn on the bottom.

    Do not leave the pan unattended. The milk burns quickly, and your entire effort will be wasted.

    Rabdi slightly thickens after it cools down. So keep that in mind.

    Chill rabdi before eating; it tastes even more delicious this way. In case it becomes too thick after refrigerating, add a little chilled milk and adjust the consistency.

    Variations

    You can make variations of rabdi like sitafal rabdi, anjeer rabdi, angoor rabdi, etc., by adding fruits purees to the finished rabdi.

    I love mango rabri (aam ki rabdi) made using fresh mango puree when mangoes are in season.

    Serving Suggestions

    You can eat rabdi alone for dessert or pair it with warm Gulab Jamuns, Shahi Tukda, Imarti, Jalebi, or Malpua.

    Make it for the festive season, special occasions, or for the guests at home.

    Storage Suggestions

    Rabdi will last in the fridge for 3-4 days when stored in an air-tight container. Bring it down to room temperature before storing. Use a clean and dry spoon every time you take out rabdi from the container, and close the lid tightly after every use.

    You can make a big batch of this classic Indian dessert, eat some on its own, freeze the remaining, and use it to pair it with something.

    Rabdi freezes very well for up to 2 months. Just transfer it to a freezer-safe container and freeze it for later use.

    Whenever you are ready to use, either keep it on the counter for 2-3 hours or in the refrigerator overnight.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). Make it in an authentic way using my easy recipe.

    Authentic Lachha Rabdi Recipe (Rabri)

    Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and cardamom. Make it in an authentic way using my easy recipe.
    4.41 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 5 minutes minutes
    Servings: 4 people
    Calories: 175kcal
    Author: Neha Mathur

    Ingredients 

    • 1 liter whole milk (full-fat milk)
    • 1 pinch saffron
    • 1 tablespoon cornstarch (cornflour)
    • 3 tablespoons granulated sugar
    • ¼ teaspoon rose water
    US Customary or Metric
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    Instructions

    • Add milk to a wide heavy bottom nonstick pan and bring it to a boil over medium-high heat, stirring frequently to avoid any scorching at the bottom of the pan.
    • Note – Try to use a wide pan for fastening the cooking process.
    • Once the milk comes to a boil, lower the heat to medium.
    • Add saffron strands to the pan and give it a mix.
    • Let the milk simmer undisturbed for 1-2 minutes or until a thin layer of malai (milk fat) is formed on top.
    • Using a spatula, move the layer of malai to the side of the pan or mix it back with the milk.
    • Scrape the sides of the pan at regular intervals and keep adding the solidified milk back to the pan.
    • Keep scraping the bottom of the pan at regular intervals to avoid scorching.
    • Cook similarly (that is undisturbed for 1-2 minutes and mix the fat layer back) until the milk is reduced to more than half (30-35 minutes).
    • Now mix cornstarch with 3 tablespoons of water and make a slurry.
    • Add the slurry to the pan and cook until the rabdi thickens, stirring frequently.
    • Add sugar and rose water, and cook for 3-4 minutes.
    • Pour the ready rabri into earthen pots for more flavor, or else just transfer to a regular serving bowl.
    • Garnish with almond and pistachio slivers. Either serve hot or chill in the refrigerator for a few hours before serving.

    Video

    https://www.youtube.com/watch?v=rxGj8mK1tyU

    Notes

    My recipe serves 4, but you can easily double or triple it. Consider that the cooking time will increase if the recipe is scaled.
    Making rabri is a time taking process. You cannot fasten it beyond a point. So making it while you are already in the kitchen doing something else is advisable. This way, you can keep doing your regular work, and the rabdi will keep thickening on the side, and it will not be an extra effort for you.
    The key tip for making rabri is to find the right balance between leaving the milk alone so that the malai layer forms and stirring enough to not stick and burn on the bottom.
    Do not leave the pan unattended. The milk burns quickly, and your entire effort will be wasted.
    Rabdi slightly thickens after it cools down. So keep that in mind.
    Chill rabdi before eating; it tastes even more delicious this way. If it becomes too thick after refrigerating, add a little chilled milk and adjust the consistency.

    Nutrition

    Calories: 175kcal | Carbohydrates: 18g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 107mg | Potassium: 330mg | Sugar: 18g | Vitamin A: 405IU | Calcium: 283mg | Iron: 0.1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    Reader Interactions

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      Recipe Rating




    1. Shobha

      July 30, 2013 at 1:50 pm

      Delicious rabri.. love the clicks.

      Reply
    2. Avika

      July 30, 2013 at 3:09 pm

      Looks beautiful 🙂

      Reply
    3. swapna

      July 30, 2013 at 4:43 pm

      That looks absolutely luscious! I really want to make it at home but I’m so impatient! One day. ..

      Reply
    4. Divya Shivaraman

      July 30, 2013 at 8:36 pm

      wonderful rabadi…love every click

      Reply
    5. annam senthil

      August 22, 2014 at 7:36 am

      Mouthwatering rabri!

      Reply
    6. Set rolins

      October 18, 2016 at 7:48 am

      yummy ……i am not able to wait until i will not prepare it in my home…

      Reply
    7. Asha Subhedar

      January 05, 2019 at 3:43 pm

      What is the difference between basundi and rabid. How do I get it form big chunks of malai……rather than a smooth texture. Thank you.

      Reply
      • Neha Mathur

        January 06, 2019 at 3:22 am

        Basundi is a thinner version of Rabdi and it’s generally smooth. To get big chunks of malai, heat the milk mixture and keep collecting the malai that forms on top on the side of the pan. At the end, mix this collected malai in the rabdi.

        Reply
    8. Avishek Dan

      January 26, 2020 at 5:13 am

      5 stars
      Nice one.

      Reply
      • Neha Mathur

        January 26, 2020 at 10:48 am

        Thanks

        Reply
    9. Madhur

      April 17, 2020 at 8:27 pm

      5 stars
      i Just made it and feeling so good about it. Took a long time but it pays off. Very helpful instructions and perfect proportions!

      Reply
      • Neha Mathur

        April 18, 2020 at 2:07 am

        Good to know 🙂

        Reply
    10. Swati

      May 07, 2020 at 9:46 am

      5 stars
      Hi
      Tried making rabri after reading. Must say Rabri is awesome, everyone loves it and its so rich in flavor. Your tips really helped. Keep up and thanks for sharing your recipe.

      Reply
      • Neha Mathur

        May 07, 2020 at 12:42 pm

        Happy to hear 🙂

        Reply
    11. Dr Rajendra Kashiram Patil.

      February 11, 2023 at 6:20 am

      5 stars
      excellent 👍

      Reply

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