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.
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. 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. 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.
- Kesar Rabdi, add saffron to flavour the rabdi and gorgeous colour.
- Cardamom and Nutmeg Rabdi, add cardamom and nutmeg powder for sweet and warm flavours.
- Rose (Gulab) Rabdi, add Rosewater or rose extract once the Rabdi is fully cooked and cooled.
- 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.
- 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, 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
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. Now that Indian festive season is in full swing, we have Some Of The Best Indian Sweets Recipes You May Want To TryBadam halwa Kesar Kalakand Gajar Halwa
