• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Father’s Day Brunch Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Indian Sweets & desserts » Lachha Rabdi

    Published: Oct 15, 2017 | Last Updated On: Apr 30, 2020 by Neha Mathur

    Lachha Rabdi

    2049 shares
    Jump to Recipe

    Made by reducing milk, Lachha Rabdi is a sweet that can be served as sides or a typical, chilled dessert any day! Here is how to make it.

    Made by reducing milk, Lachcha Rabdi is a sweet that can be served as sides or atypical, chilled dessert any day! Here is how to make it.

    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 little 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 for sure.

    With Diwali just around the corner, do try Lachcha Rabdi Recipe and win over your guests in no time, ladies!

    You might also like

    Basundi

    Gulab Jamun

    Sheer Khurma

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Lachcha Rabdi

    Lachha Rabdi Recipe

    Made by reducing milk, Lachha Rabdi is a sweet that can be served as sides or atypical, chilled dessert any day! Here is how to make it.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 6 people
    Calories: 75kcal
    Author: Neha Mathur

    Ingredients 

    • 2 litre Full Fat milk
    • 20-25 strands Saffron
    • ½ cup Sugar
    • ½ teaspoon Rose water
    • Slivers of Almond or Pistachio to garnish
    • Dried Rose Petals for Garnish
    Prevent your screen from going dark

    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.

    Notes

    Make the rabdi on medium low heat for best result.

    Nutrition

    Calories: 75kcal | Carbohydrates: 18g | Sodium: 5mg | Potassium: 57mg | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 2.7mg | Calcium: 4mg | Iron: 0.4mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

     

    « How to make Beaten Coffee (Indian Style Cappuccino Coffee)
    Achari Chana Pulao »

    Reader Interactions

    Comments

    1. Little b

      June 28, 2019 at 7:36 pm

      How is it different from regular rabdi?

      Reply
      • Neha Mathur

        July 05, 2019 at 5:24 pm

        It has more malai lachcha.

        Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Father's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Most Popular Recipes

    • Hibachi Fried Rice
    • Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP