Lachcha Rabdi Recipe
lachcha Rabdi -Indian Classic Dessert made with thickened milk and nuts
Servings: 4 people
Ingredients
- 2 liter Full fat Milk
- 3/4 cup Sugar / Chini
- 10 Pistachio / Pista
- 10 Almonds / Badam
- 1/2 tsp Cardamom Powder / Elaichi Powder
- 1/4 tsp Saffron / Kesar
- 1 tsp Rose Water / Gulab Jal
Instructions
- Soak,peel and chop almonds and pistachio.Soak saffron in hot milk and crush to make a paste.
- Take a big,wide and heavy bottom pan or kadhai.Grease the sides and bottom of the pan with ghee.
- Add milk in the pan and boil on medium flame.When milk start boiling ,a layer of malai start forming over the milk.
- Now take the malai with the spatula and keep collecting it on the sides of the pan.
- Collect on all the sides and keep stiring the milk in between so it will not stick in the bottom.
- Keep repeating the process till the milk reduced to almost 1/3 .Now add sugar and boil for 10 minutes.
- Add saffron,cardamom and chopped nuts and switch off the flame.
- Now scrape the malai from the sides of the pan and add in the milk.
- Let it come to room temperature.
- Add rose water and refrigerate for minimum 2 hours .
- Garnish with some chopped nuts and soaked saffron.
- Serve chilled.
Notes
NOTE-
1-Always use a wide and thick bottom pan to make rabdi.
2-Don’t leave the pan unattended as it will spill over very soon.
3-Cooking on medium flame make it cook faster.
4- If you make it on low flame it takes lots of time and the colour will be almost pink,but no change in taste.
5-Add sugar according to your taste.
1-Always use a wide and thick bottom pan to make rabdi.
2-Don’t leave the pan unattended as it will spill over very soon.
3-Cooking on medium flame make it cook faster.
4- If you make it on low flame it takes lots of time and the colour will be almost pink,but no change in taste.
5-Add sugar according to your taste.