So easy to make with just 2 main ingredients, this scrumptious Lachedar Rabdi recipe is a perfect sweet for Holi or any other festival. Full fat milk is reduced down considerably in this traditional Indian sweet and the cream on top is gathered to form lachas which are later mixed with thick sweetened milk resulting in this mouth-watering milk dessert.
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This delicious Lachedar Rabri is very popular in northern India and can be savoured on its own or with some Malpuas as a delightful treat. Watch and learn how to make this simple and easy Khurchan Wali Rabri at home in a quick video below.
Quick, easy to follow video with step-by-step instructions of how to make Lachedar Rabdi:
This thick, creamy Rabdi, also known as Rabri, is very similar to Basundi which is popular in western India, but here milk is reduced down further to one-third its original volume, so that it’s thicker and richer.
The process of making Rabdi is time-consuming and requires a lot of patience, but is well worth every bit of your time and effort.
Simmering and Collecting the Cream
When making Khurchan Wali Rabdi, always use a large, heavy bottom kadai or a wide non-stick pan. This will speed up the process of reducing milk down as well as diminish the changes of milk sticking to the bottom and burning.
Do not be in a hurry, always reduce milk down on LOW HEAT only, as milk needs to be hot from bottom and cool from top for a layer of cream to form.
Keep stirring and scraping the bottom of the pan intermittently, taking care and making sure that the milk doesn’t stick to the bottom and BURN. Burned milk will look unsightly, taste bad and smell awful, spoiling the whole dessert. So always keep an eye on milk and keep scraping the pan, right from the bottom while making Rabri.
When simmering and reducing the milk down, gather the fat / cream that forms on the top and stick it to the top and sides of the pan.
Add sugar only after milk has reduced down to one-third its original volume. Add green cardamom (Elaichi) powder to this Lachha Rabri recipe for flavour and aroma.
Long Lachas with cool Rabdi
Lachas are long strands of gathered cream. After sugar and green cardamom powder are combined to reduced milk, heat must be switched off and cream gathered on sides of pan scraped off in form of long strands and combined with milk.
Milk mixture must then be brought to room temperature and later refrigerated till it has chilled completely. Rabdi will thicken further as it cools down in refrigerator.
Rich and thick Rabdi will then be ready to serve. You can serve it straight after it’s out of the refrigerator or optionally, to make it visually more appealing, garnish it with some slivered almonds and pistachios, saffron (kesar) or even dried rose petals for added texture and flavour.
So, when you have lots of leftover milk and need to use it up quickly, this scrumptious Rabri with crumbly lachas is an ideal dessert to make to satisfy your sweet tooth.
This luscious, creamy Lachha Rabdi is perfect for festivals like Holi, Diwali and Dusshera too as well as for special occasions like birthday parties, weddings and anniversaries.
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Step-by-step instructions with photos for Lachedar Rabri:
• In a large, heavy bottom kadai or wide non-stick pan add milk and let it come to a boil on low setting whilst stirring occasionally.
• Continue to simmer and reduce the milk down whilst stirring and scraping the bottom intermittently. Take care and make sure that the milk does not stick to the bottom of the pan and burn.
• Each time a layer of cream is formed on top of milk, gently gather and stick it to the sides of kadai/pan.
• Let the milk reduce down on LOW HEAT ONLY as it needs to be hot from bottom and cool from top for a layer of cream to form.
• Let milk thickens and reduce down to around 500ml.
• Then add sugar and green cardamom (Elaichi) powder and keep stirring and mixing till all the sugar has dissolved.
• Then switch off the heat and scrape the sides of the kadai/pan to remove the gathered cream and mix it with the milk. Now you will get long lachas of cream in your rabdi.
• Let Rabdi cool down to room temperature.
• After it has cooled down, transfer to a bowl, cover and keep it in fridge till it has chilled completely. Rabdi will thicken further as it cools down.
• Luscious, thick, creamy Rabdi with crumbly lachas is ready.
• While serving, optionally garnish Rabdi with some slivered almonds (Badam) and pistachios (Pista). Enjoy!
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