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Lachcha Rabdi Recipe

lachcha Rabdi -Indian Classic Dessert made with thickened milk and nuts

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Desserts/Sweets/Mithai
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: lachcha rabdi, rabdi
Servings: 4 people
Author: Anjana Chaturvedi


  • 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


  • 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.


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.