Saturday, 19 October 2019

KESAR LACHHA RABDI

Rich, creamy and moreish, Kesar Lachha Rabdi is a  dessert that hails from North India but is enjoyed throughout India. This dairy-based dessert is eggless and has beautiful texture.


Make this 3 ingredient Kesar Lachha Rabdi by following a few simple steps.

This chilled Rabdi is ideal for a post-curry treat and perfect for entertaining as this can be made well in advance. Here is how to make KESAR LACHHA RABDI.

Rich, creamy and moreish, Kesar Lachha Rabdi is a  dessert that hails from North India but is enjoyed throughout India. This dairy-based dessert is eggless and has beautiful texture.   Make this 3 ingredient Kesar Lachha Rabdi by following a few simple steps.    This chilled Rabdi is ideal for a post-curry treat and perfect for entertaining as this can be made well in advance. Here is how to make KESAR LACHHA RABDI.




My mum makes the best desserts and Indian sweets in our family, and recently I had a chance to make this KESAR LACHHA RABDI under her supervision.

'Good is bad and bad is good" I know this bowl of Kesar Lachha Rabdi had one million calories, but it's too good not to indulge, I Love this!

Don't you guys agree with me? Look at the gorgeous colour, don't you just feel like grabbing a spoon and diving into it?

Rich, creamy and moreish, Kesar Lachha Rabdi is a  dessert that hails from North India but is enjoyed throughout India. This dairy-based dessert is eggless and has beautiful texture.   Make this 3 ingredient Kesar Lachha Rabdi by following a few simple steps.    This chilled Rabdi is ideal for a post-curry treat and perfect for entertaining as this can be made well in advance. Here is how to make KESAR LACHHA RABDI.


What Is Rabdi?


Rabdi is a sweet or dessert dish that is made reducing whole milk and served chilled with a full Indian meal. This dessert is so easy and requires only a couple of ingredients but takes a little time to prepare.

To make Lachha Rabdi (layers in this dessert) which is the most popular way, the milk needs to reduced on very low heat in a wide non-stick pan or thick bottom kadai and constantly needs stirring and once creamy layers forms (malai) on top has to be carefully pushed down with the wooden spatula/spoon to the edges but not mix it in the milk.

Once almost 1/3 of milk remains, sugar is added. Usually, traditional rabdi is not flavoured or garnished. In north India, usually, rabdi is served with Malpua, Jalebi, Gulab jamun or Shahi Tukda, but one can enjoy on its own.

KESAR LACHHA RABDI


KESAR LACHHA RABDI means LACHHA RABDI is infused with saffron. Although traditional rabdi is made and served without any flavours, one can enjoy different flavoured Rabdi anytime.

One such flavour we all enjoy in the family is Kesar (saffron) and this saffron-infused dessert is second to none.

To make KESAR RABDI soak some saffron threads in lukewarm milk for half an hour and once the Rabdi is almost done, add some saffron milk.


FAQ


Is Rabdi same as Basundi?

No, although both dishes are desserts and prepared with the same ingredients they are not the same. Basundi is a lip-smacking Gujarati dessert prepared with reducing milk but kept it thinner and smooth than rabdi.

It is almost like evaporated milk, where Rabdi is grainy and thicker due to layers of milk (lachha malai) in it. Basundi can almost be drunk, but Rabdi you have to chew a little.

Can I make Rabdi in advance?

Yes, of course. Rabdi is make-ahead dessert, once made and totally cooled down keep it an airtight container and refrigerate for 3-4 days.

Is Rabdi suitable for freezing?

Once it is made, cool completely and store it in a freezer-safe container, label it and store in the freezer up to 2 months.

Whenever you want to have it, remove it from the freezer 12 hours before and let it thaw in the refrigerator or on a kitchen worktop for 4-5 hours.

What other flavours Rabdi can I make?

Plain Rabdi is tasty as it is, but if you are in a mood to have variation and exotic you have plenty of options to jazz up this dessert.

1. Kesar Rabdi, add saffron to flavour the rabdi and gorgeous colour.
2. Cardamom and Nutmeg Rabdi, add cardamom and nutmeg powder for sweet and warm flavours.
3. Rose (Gulab) Rabdi, add Rosewater or rose extract once the Rabdi is fully cooked and cooled.
4. Fruit Rabdi, once the rabdi is totally cool down, add fruit pieces or fruit puree such as apple, sitaphal (applewood) pineapple or fig. We love Mango Rabdi.
5. Vanilla Rabdi, go for fusion flavours and add vanilla extract for a Vanilla rabdi.

What to Serve With KESAR LACHHA RABDI?


There are plenty of options for you to serve Kesar Lachha Rabdi. Generally, it is served with piping hot Jalebi, Imarti, Malpua or Gulab Jamun. Also, you can use this rabdi as a base for Kesar Ras Malia or Shahi Tukda or just relish as it is as it tastes heavenly.

A bowlful of rabdi is the perfect end to a spicy Indian meal with drool-worthy Bread Pakoda and Paneer and Vegetable Makhni Dum Biryani.

TIPS TO MAKE BEST KESAR LACHHA RABDI


To make best kesar lachha rabdi and enjoy the flavourful and original Rabdi flavours, one should not take any shortcuts. Choose this recipe when you have some time on your hands as this recipe needs your constant attention.

Use wide and deep non-stick pan or kadai to get the best results.

Never cook milk-based dishes in thin base pan or kadai.

Always use Whole milk, it lends richness and creaminess to the rabdi.

Do not leave the rabdi unattended whilst is cooking, as milk has a tendency to stick at the bottom of the pan and there are chances of milk getting burnt and that tastes awful and looks unappetizing.

KESAR LACHHA RABDI

Rich, creamy and moreish, Kesar Lachha Rabdi is a  dessert that hails from North India but is enjoyed throughout India. This dairy-based dessert is eggless and has beautiful texture.   Make this 3 ingredient Kesar Lachha Rabdi by following a few simple steps.    This chilled Rabdi is ideal for a post-curry treat and perfect for entertaining as this can be made well in advance. Here is how to make KESAR LACHHA RABDI.

Now that Indian festive season is in full swing, we have

Some Of The Best Indian Sweets Recipes You May Want To Try

Badam halwa 

Kesar Kalakand 

Gajar Halwa

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Kesar Lachha Rabdi


Kesar Lachha Rabdi
Yield: 6-8 servings
Author:
prep time: cook time: 50 Mtotal time: 50 M
Treat yourselves and your loved ones with this delicious and unforgettable Indian dessert or sweet Kesar Lachha Rabdi. A dish that is prepared with milk, sugar and infused with a generous amount of saffron.

ingredients:

Equipment/Tools
  • Thick Bottom and wide  kadai or non-stick pan 
  • Spatula 
Rabdi
  • 2 Litres whole milk 
  • 100ml double cream (optional)
  • 150g sugar
  • Big pinch saffron 
  • Pinch cardamom powder
  • Rosewater (optional)
Toppings
  • Finely chopped nuts (almonds and pistachio)
  • Dried rose petals (optional)
  • 24carat gold edible foil (optional)

instructions:

How to cook Kesar Lachha Rabdi

  1. In a heavy bottom and wide pan bring milk and cream to boil on medium heat.
  2. Lower the heat, and let the milk simmer.
  3. You will see layers of cream (malai) over the milk, very carefully with the spoon push the sides of the layer of the pan. 
  4. Keep repeating this for a number of times till the milk gets thicker.
  5. Once the milk is reduced to 1/3, add sugar and saffron. 
  6. Now scrape off the layers of cream from the sides of the pan with the help of a spatula, combine into the thick milk.
  7. Turn off the heat.
  8. Add cardamom powder and a few drops of rose water if using.
  9. Add chopped nuts and let it cool.
  10. Serve in a serving bowl, decorate with petals and edible foil. 
Calories
308.15
Fat (grams)
14.19
Sat. Fat (grams)
7.48
Carbs (grams)
35.65
Fiber (grams)
0.33
Net carbs
35.32
Sugar (grams)
35.25
Protein (grams)
6.92
Sodium (milligrams)
92.64
Cholesterol (grams)
36.13
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
Kesar Lachha Rabdi, Easy rabdi,
Dessert,
Indian

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12 comments:

  1. The colour of kesar lachha rabdi is awesome, such a flavorful and tempting bowl. It reminds me of the rabdi I had years ago at Shrinathji.

    ReplyDelete
    Replies
    1. Thanks Mayuri. Yes, I too have tasted Shrinathji's rabdi, tasted so good.

      Delete
  2. That is such a beautiful dessert. LOVE that color - saffron makes such a pretty looking and absolutely flavorful dishes. Beautiful pics.

    ReplyDelete
  3. Kesar lachha rabdi looks delicious. This 3 ingredients recipe is certainly for keeps. The hue from saffron lends it a beautiful colour and make it so appealing.
    Awesome clicks.

    ReplyDelete
  4. Can't take my eyes off the screen...Kesar lachha rabdi looks stunning and tempting me to grab a bowl off the screen!! I so love the hue imparted by saffron...Simple yet delicious...Loving it 😋

    ReplyDelete
  5. This Rabdi is one gorgeous and yummy dessert. It's perfect for post-meal dessert. I love your way of writing. The tips and variety of flavor suggestions are very useful. Though the calories are more in this, I don't mind finishing up the bowl.

    ReplyDelete
  6. Diwali just got over and I had so much of sweets. Just when I was saying that I am not going to make desserts for sometime, I see this post and I am drooling. Looks amazing and love your clicks. This is one dessert that is well worth the time spent.

    ReplyDelete
  7. Such a delicious sweet and it is hard not to indulge in. Love the color of rabdi and very inviting presentation.

    ReplyDelete
  8. The rabdi looks so perfectly made and delicious. Would love to grab a bowl right off the screen...

    ReplyDelete
  9. Oh my god, that rabdi looks awesome!!! that texture and color is truly mesmerizing!! Festive or not i would love a yumm rabdi anytime!!!!

    ReplyDelete
  10. Rabdi looks super yumm, I love to enjoy it like that only without any other sweet. All tasty food are rich in calories that is the sad part.

    ReplyDelete
  11. Rabdi and that too lachha kind of rabdi is so so delicious kind of sweets. Although it takes a bit long time, still the end result is quite eye catchy and perfect festive treat.

    ReplyDelete

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