Kesar Lachha Rabdi is a silky Indian milk sweet made by simmering whole milk until it reduces to a cream and layers of malai form. Here, I've taken the classic rabdi recipe and added saffron for extra luxury, aroma and colour.
The perfect thick and creamy texture
This version of lachha rabdi is the one we make for the most special of occasions. It’s not just about flavour, although that warm, almost honeyed aroma is hard to beat! It’s the way saffron deepens the whole dish and makes it feel richer.
We do things a little different to other recipes - adding a little extra cream with the milk gives extra creaminess and oomph!
The real magic of kesar rabdi, is in the delicate layers of malai that form as the milk gently reduces. The trick is to carefully push each one aside to build that signature lachha texture.
You don’t rush this part, and you don’t stir it away either, that’s how you get those soft, slightly chewy malai running through the cream.
We like to serve it chilled on its own to make it the star. It's welcoming after a spicy meal of chana masala or paneer jalfrezi.
I think it would also be the highlight of a Diwali dinner party menu!
Hayley x
Tips for success
- Use wide and deep non-stick pan or kadai to prevent the milk burning. Never cook milk-based dishes in thin base pan.
- You must use whole milk only for richness and creaminess.
- Do not leave the rabdi unattended whilst is cooking, as milk has a tendency to stick at the bottom of the pan.
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Kesar Lachha Rabdi
Equipment
- Thick Bottomed and wide kadai or non-stick pan
- Spatula
Ingredients
- 2 litres whole milk
- 100 mls double cream optional
- 150 grams sugar
- pinch Saffron
- pinch cardamom powder
- Rosewater optional
Garnish
- Finely chopped nuts almonds and pistachio
- Dried rose petals optional
- edible gold foil optional
Instructions
- In a heavy bottom and wide pan bring milk and cream to boil on medium heat.
- Lower the heat, and let the milk simmer.
- You will see layers of cream (malai) form over the milk. Carefully push the malai to the sides of the pan with a spoon.
- Keep repeating this for all malai that forms. You will see the milk become thicker.
- Once the milk is reduced to â…“ in volume, add the sugar and saffron.
- Now scrape off the layers of cream from the sides of the pan with the help of a spatula, combine into the thick milk.
- Turn off the heat.
- Add cardamom powder and a few drops of rose water if using.
- Add chopped nuts and let it cool.
- Serve in a serving bowl, decorate with petals and edible foil.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Sasmita says
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.
jayashree says
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.
Priya Srinivasan - I Camp in My Kitchen says
Oh my god, that rabdi looks awesome!!! that texture and color is truly mesmerizing!! Festive or not i would love a yumm rabdi anytime!!!!
Anshu says
The rabdi looks so perfectly made and delicious. Would love to grab a bowl right off the screen...
MySpicyKitchen says
Such a delicious sweet and it is hard not to indulge in. Love the color of rabdi and very inviting presentation.
Sandhya Ramakrishnan says
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.
Padma says
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 😋
My Culinary Journey says
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.
Pavani says
That is such a beautiful dessert. LOVE that color - saffron makes such a pretty looking and absolutely flavorful dishes. Beautiful pics.
Mayuri Patel says
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.
jcookingodyssey says
Thanks Mayuri. Yes, I too have tasted Shrinathji's rabdi, tasted so good.