Rabdi Recipe | Lachha Rabri

Lachha Rabdi Recipe or Lachedar Rabri with step-by-step photo and video recipe.

Rabri is one of my favorite Indian desserts. The reduced and thickened whole fat milk with the lachedar texture makes it so creamy and delicious.

You can add so many flavours to this Indian sweet but the regular Lachha Rabdi Recipe is my all-time favorite.

 

 

I have first made this recipe during my college days and everyone in my family was left in awe. I have got the best compliments on this recipe of lachha rabdi.

When my in-laws (before marriage), first came to our place, I prepared this lachedar rabdi for them and they loved it. They couldn’t believe that it was a homemade rabri.

Though it seems overwhelming to make this sweet but its quite easy and can be prepared using only a few pantry ingredients.

I will be sharing all the tips and tricks of making best ever Laccha Rabri.

 

Video Recipe -

 

This recipe of Lachha Rabri is –

1. Easy to make
2. 4 Ingredient Recipe
3. Rich and Creamy
4. Healthy and Tasty
5. An Indian Sweet

 

More Indian Sweets Recipes -

Kopra Pak
Makhana Kheer
Whole Wheat Gur Ke Gulgule
Foolproof Rasgulla Recipe

 

How to prepare for Laccha Rabdi Recipe –

This rabdi recipe is easy to make and doesn’t require any pre preparation to make at home.

All you need to get ready all the ingredients required and be patient while it is being prepared.

 

 

How to make Laccha Rabdi Recipe at Home –

To make lachedar rabri at home, heat full fat buffalo’s milk.

Let it boil, simmer on a low flame and keep stirring in between. Do not stir a lot, let malai form on the top.

Push and keep sticking malai on the sides of a kadai, stir and let it simmer. Repeat the process till the milk is half reduced.

Stir in the sugar, kesar (optional) and dry fruits (optional).

Cook for a while till you get desired consistency.

Gather all the lachha in the kadai and let it chill.

https://www.traditionrolex.com/23

 

 

Things to keep in mind while making Lacchedar Rabri at home –

1. Make sure to use full fat buffalo’s milk for best results.
2. Use a heavy bottom sauce pan or kadai. I prefer nonstick kadai for this recipe.
3. Do not stir a lot, let a layer of malai form on the top.
4. Push the malai on the sides and then only stir the milk.
5. Make sure the milk doesn’t stick to the bottom of the pan. Scrape the milk from bottom while stirring.
6. Add sugar only when the milk is reduced to half or quarter, else it will start caramalising.
7. Try not to break the malai, to get bigger chunks of lachha.

 

 

How to serve Lachcha Rabdi –

After the rabdi is prepared, let it cool down.

Transfer the rabri to small size earthen pots, cover them with the foil. Let them chill in the refrigerator.
Serve chilled.

 

What is the shelf life of Rabri –

Make sure to refrigerate the rabri once its cooled down.

It stays well in the refrigerator for about a week. Make sure to cover it well.

 

Step by Step Recipe of Lachcha Rabdi –

 

 

1. In a non-stick kadai or a heavy bottom sauce pan, add full fat milk.

 

 

 

2. Let it boil on a high flame. Bring out some milk and add kesar to it.

 

 

3. Lower the flame and let it simmer till the layer of malai is formed on the top.

 

 

 

4. Push and stick the malai on the sides of the kadai.

5. Stir in between and make sure the milk doesn’t stick to the bottom of the pan.

 

 

6. Simmer and let a layer of malai form on the top again. Push the malai on the sides.

7. Keep repeating the process till the milk is reduced to half.

 

 

 

8. Add in the sugar and kesar (disscolved in milk), mix till it is well dissolved.

 

 

9. Keep cooking this way, till the milk it reduced to quarter.

 

 

 

10. Add the lachcha from the sides, back to rabri.

 

 

11. Let it cool down.

 

 

12. Transfer the rabri to the earthen pots, cover and let it chill in the refrigerator.

13. Serve chilled.

 

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