LACHHA RABDI


Lachha Rabri is an exquisite Indian dessert made with only 2 main ingredients.  Using a special technique, this thickened and sweetened milk has layers of lachha or malai giving it its distinct flavour and texture.

serving suggesion for rabdi




Creamy Lachha Rabdi

What is Lachedar or Lachha Rabri

Laccha is the name for the malai or skin that forms when full-fat milk is boiled. A large quantity of milk is gently reduced and sweetened until it reaches an almost condensed milk consistency and can then be flavoured how you desire.

If the rabdi is to be served with other sweets, it is kept plain.

If it is to be eaten alone can be flavoured with saffron, rose water, or nuts.

We love to add Kesar to our rabdi and make Kesar Lachha Rabdi which is an even richer alternative with a beautiful golden hue.

serving suggestion for rabdi, an indian milk dessert


When to serve Rabri

Malpua with Rabri is a match made in heaven! You will most often see these two served together.

Rabri and Jalebi also goes wonderfully. I remember visiting Rajasthan during my first ever India trip a few years ago and I could see queues of people in the morning waiting for their jalebi and rabri before work!

Shahi Tukda is also a delicious dessert with fried bread and rabri.

Rabri, of course, can be enjoyed on its own too and makes the perfect dessert after a spicy meal composed of Restaurant Style Garlic and Coriander Naan, Sabz Khada Masala and Sultani Daal

Serve the rabdi chilled!

Why add cream in Rabri


We add cream in our rabri as the full-fat milk in the UK is a lower fat percentage than that found in other countries.  You do not have to add cream to yours if you do not wish.

Tips for the best Rabri


There are no shortcuts to achieving the best Rabdi - time and patience will definitely be rewarded with this dessert!

Here are some tips to make Indian sweet shop or halwai style rabri:

A tip that my Mum taught me for separating the malai from the milk is to use little wooden skewers to collect the malai - technique is shown further in the recipe video. This is particularly useful if you have a pan that doesn't have sloping sides where you can keep pushing and collecting the malai to the side.

Make sure to keep scraping to the bottom of the pan otherwise the milk will start to burn and stick.

Keep an eye on the heat - you can keep it on high at first to heat the milk, then as it comes to a rolling boil, lower the heat to medium.

A trick that I found helps with getting the malai or lachha to form faster is to keep a desk fan angled on the milk as it boils.

If the milk does begin to burn, you can still salvage the rabri. Do not throw away but instead siphon off the milk that has not burnt and transfer to another pan to carry on cooking. If the milk does have a burnt taste, add some essense or flavouring such as saffron or rose to disguise it.

The rabdi will change colour and go creamy white rather than pure white - this is normal!

We're looking for the milk to reduce between 1/3 and 1/4 for the best rabri. Remember that the mixture will thicken on cooling so it may still seem a little runny when you turn off the heat.

Why use a thick bottom pan

Heavy bottom pans absorb and distribute heat much better than thin pans. This reduces the chance of burning and sticking.

It is imperative when making Indian mithai or sweets to use a thick-bottom or heavy bottom pan. This is because ingredients such as milk tend to be cooked for a long time.

Storage

Rabri can be easily made in advance. It can be stored in an airtight container and kept in the fridge for upto 3/4 days. Keep away from any strong smells in the fridge. 

Ingredients for Rabri: 

(exact measurements are provided in the printable recipe card below)


ingredients needed for rabdi


Whole milk - 

Sugar - use white granulated sugar

Cardamom powder

Optional: single or double cream


You will need:

A heavy-bottomed non-stick pan

Time, time, and time!

Method:

Before pouring the milk in the pan rinse it with cold water, and do not dry (pic 1)

Bring it to boil on medium heat, then lower the heat and keep stirring the milk (pic 2)

Once the Malai (milk skin) starts forming over the milk, gently lift and collect on the bamboo skewer (pic 3)

When the milk reduces to 1/3 0r 1/4 add cream (optional) and sugar, mix and cook further. Then add cardamom powder and turn off the heat (pic 4)

Rabri will get thick once it starts cool down. 

step by step method



Other milk-based Indian desserts:

Quick Seviyan Kheer

Shahi Mango Paneer Kheer

1 minute Instant Pot Sheer Khurma

Instant Pot Doodh Poha Kheer

If you are looking for more Indian Sweets inspiration - look no further than our 19 Best Barfi Peda Recipes

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rabdi, lachha rabdi, rabri, Indian milk desserts, 2 ingredient indian dessert
Desserts
Indian
Lachha Rabdi/Rabrihttps://www.youtube.com/watch?v=pHPhzhfamqMThis rich and creamy Lachha Rabdi recipe is so easy to make and only require 4 ingredients. Ideal for Raksha Bandhan, Ganpati and Diwali.https://www.youtube.com/watch?v=pHPhzhfamqM2020-27-07
Yield: 4 SMALL SERVINGS
Author: Hayley Dhanecha
Print
LACHHA RABDI

LACHHA RABDI

Treat your loved ones to this rich and creamy Indian milk dessert, Lachha Rabdi. It is made from just 2 easy ingredients but the end result is phenomenal!
Prep time: Cook time: 20 MTotal time: 20 M

Ingredients:

  • 2 ltr. whole milk
  • 200ml double cream
  • 100g sugar
  • Big pinch cardamom powder
Garnish - OPTIONAL
  • 2-3 tbsp. slivered nuts
  • Dried rose petals
  • Silver foil

Instructions:

  1. First, rinse the heavy-based pan or kadai with cold water.
  2. Pour the milk into the pan and bring it to boil on medium heat.
  3. Lower the heat and let the milk simmer but keep stirring. 
  4. Take a clean bamboo skewer and rest it on the pan.
  5. Now keep collecting the milk skin on the skewer. 
  6. Keep repeating this step whilst stirring the milk.
  7. Once the milk reduced to 1/3 add cream and cook the mixture further 5 minutes.
  8. Then add sugar and collected malai in the reduced milk.
  9. Combine everything, cook the rabdi further for 5 minutes.
  10. Add cardamom powder, turn off the heat and let the rabdi cooldown.
  11. Garnish it with slivered nuts, rose petals and edible foil if using.

Notes:

If the milk has a higher fat, you may skip the cream.
Don't have bamboo skewer? just very carefully with the spoon push the sides of the layer of the pan.
Calories
386.93
Fat (grams)
23.30
Sat. Fat (grams)
14.07
Carbs (grams)
34.13
Fiber (grams)
0.15
Net carbs
33.98
Sugar (grams)
34.11
Protein (grams)
5.84
Sodium (milligrams)
73.94
Cholesterol (grams)
69.20
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
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Created using The Recipes Generator







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