Made by reducing milk, Lachcha Rabdi is a sweet that can be served as sides or a typical, chilled dessert any day! Here is how to make lachcha rabdi (Lachha Rabdi).
Rajasthan is one of my favourite lands in India. With my grandparents’ house there, I have weaved so many memories there that whenever I visit it, I feel mesmerized by the gush of happiness and joy. And of course, its royal cuisine adds more fuel to that nostalgia every time we explore Rajasthan.
Out of every dish there which includes Rajasthani Jungli Maas, Rajasthani Namkeen Oliya, my favourite happens to be Rabri or Rabdi just because its soothing flavours derived from saffron, milk, cream takes your thoughts about a dessert to another level every time it is served.
Made by reducing boiling milk, Lachha Rabdi Recipe is a sweet that can be served as sides or atypical, chilled dessert after you have had your promising meal. Full of cream and milky froth, Lachcha Rabdi is rightly named by a wise man, I tell you!
For making that perfect bowl of Lachha Rabdi Recipe, my Dadi used to tell me that one needs to stir the pan full of boil milk till it develops a thick layer and gets reduced to a thick milky base. Finally, sugar is added to it and I also added a lil rose water to give it that amazing aroma.
Being a fan of dry fruits and rose petals, I tend to serve Lachha Rabdi Recipe with rose petals, pistachio and almond slivers, that take up this desi dessert one notch up for sure.
With Diwali just around the corner, do try Lachcha Rabdi Recipe and win over your guests in no time, ladies!
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Lachcha Rabdi Recipe
Lachcha Rabdi Recipe
Ingredients
- 2 litre Full Fat milk
- 20-25 strands Saffron
- 1/2 cup Sugar
- 1/2 tsp Rose water
- Slivers of Almond or Pistachio to garnish
- Dried Rose Petals for Garnish
Instructions
Take a heavy bottom pan and add milk to it.
Bring the milk to a boil.
Add saffron.
Lower the heat to medium and let a layer of malai form on top.
Using a skewer, push the layer of malai on the side of the pan.
Keep repeating the process and keep pushing the malai on the sides.
Cook the milk for 1 to 1.5 hours, till it is reduced to quarter.
Add the laccha collected on the sides back to the rabri.
Add sugar and rose water and cook for another minute.
Pour the rabri in earthen pots for more flavor or else just transfer in a serving bowl.
Garnish with almond and pistachio slivers.
Either serve hot or chill in refrigerator for a few hours before serving.
Recipe Notes
Make the rabdi on medium low heat for best result.
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Little b
How is it different from regular rabdi?
Neha Mathur
It has more malai lachcha.