In this traditional recipe, you will see how to make Rabri at home. Lachha Rabdi or Rabri is a traditional Indian dessert. It is so rich, creamy, and delicious Indian dessert and you won’t believe that It is made with milk and sugar only. It is also flavored with saffron, cardamom powder, and chopped dry fruits like almonds and cashews but they are totally optional and the traditional method to make the best Lacchedar Rabdi only needs milk. In this Rabdi or Rabri recipe, you will see how to make Lachha Rabri recipe or Lacchedar Rabdi. The milk used to make Rabdi should be whole milk or full cream milk as the taste is better compared to toned milk. Rabdi is a traditional dessert on its own and is served either warm or chilled after the meal. It is also used as a side dish to other sweet dishes like Malpua and jalebi which enhances the flavors and makes them rich and even more delicious.
What is Lachha Rabri
Rabri is made by simmering the milk and scraping the layers of thick malai or cream formed and sticking on the sides. It is added back to the milk. The milk thickens and rich and creamy Lacchedar Rabri is formed. It takes time to make but the result is so yummy and full of flavors that you won’t be able to resist once you make it. Let’s see how to make Lacchedar Rabdi in this video and follow the step-by-step instructions with the pictures below.
Try our other traditional Indian Dessert recipes such as Shahi Tukda, Kaju Katli, Sabudana kheer, Ras malai, Gulab Jamun, Gajar ka Halwa, Gujiya, and Indian Ice creams like Kulfi, Malai kulfi, Kesar Pista Kulfi, and Rajbhog Ice cream.
Try this Rabri Lassi Recipe made using Rabri.
Laccha Rabri Recipe in Hindi
Lachha Rabri Ingredients
- 1 liter milk (full cream)
- ½ cup Sugar candy(Mishri) or ¼ cup Normal Sugar
- Chopped dry fruits – almonds & cashews (optional)
How to Make Lachhedar Rabri at Home (Lachha Rabdi kaise banate hain)
1. Take 1 liter of full cream milk in a kadhai or pan. Boil it on high flame. Only use whole or full cream milk to make a creamy and lacchedar rabdi. Don’t use toned milk.
2. After a boil, turn the flame of the gas to medium and let it cook on low to medium flame. Stir often in between.
3. Stir and scrap the malai formed on the sides and add it to the milk. This makes the Rabdi very creamy. Making Lacchedar Rabdi requires scraping and adding the layer of malai (cream) formed on the side of the kadhai back to the milk.
4. Once the milk reduces to less than half, add ½ cup of sugar candy. Mix and keep stirring so that it dissolves. Since I prefer making the dish in a healthy manner, I’m using Dhage wali Mishri. If you use normal sugar, then add ¼ cup sugar.
5. Once the sugar melts and the milk has reduced more in quantity to almost 1/3rd of the original, start stirring the milk continuously now or it will burn from the bottom. You can also add kesar(saffron) and cardamom powder at this point for flavor but it is totally optional.
6. The quantity will reduce to almost 1/4 of the original, and the color will change to slightly golden. Turn off the flame at this point. Scrap the malai formed on the sides and add it to the mixture. Let it cool, it will become even more denser and creamy.
7. After leaving for half an hour, the delicious and creamy Lacchedar Rabdi is ready. Enjoy
Recipe Card
Lachha Rabri Recipe
Ingredients
- 1 liter milk full cream
- ½ cup Sugar candy Mishri or ¼ cup Normal Sugar
- Chopped dry fruits – almonds & cashews optional
Instructions
- Take 1 liter full cream milk in a kadhai or pan. Boil it on high flame.
- After a boil,turn the flame of the gas to medium and let it cook on low to medium flame. Stir often in between.
- Stir and also scrap the malai formed on the sides and add it to the milk.
- Once the milk reduces to less than half, add 1/2 cup sugar candy or 1/4 cup normal sugar. Mix and keep stirring so that it dissolves.
- Once the sugar melts and milk has reduced more in quantity, stir the milk continuously.
- The quantity will reduce and the color will change to slightly golden. Turn off the flame. Scrap the malai formed on sides and add it to the mixture. Let it cool.
- After leaving for half an hour, the delicious Lacchedar Rabdi is ready.
