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.
When to serve Rabri
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. 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, Indian Vegetable Curry and Sultani Daal Serve the rabdi chilled!
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.
Ingredients for Rabri:
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! 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 Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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