LACCHA RABDI / (Sweetened Thickened Milk With Layers of Cream)

LACCHA RABDI / (Sweetened Thickened Milk With Layers of Cream)

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Rabdi is a sweetened and flavoured thickened milk with layers of malai or cream in it. It’s a traditional recipe my family has been following from ages, its also called as Laccha Rabdi in Hindi as the texture has layers of malai which is achieved from cooking the milk slowly and in the process the films of cream which comes up from the boiled milk is pulled and collected on the sides of the pan which is laccha in Hindi and it gives an interesting texture to this desert.

The method is simple but very time consuming  as the milk is simmered on low flame and reduced till only 1/4th of the milk quantity is remaining and becomes semi thick in consistency. Then sweetened and  flavoured as desired, but here to get a richer taste I add some mawa and condensed milk to increase the thickness and taste.

rabadi-2_1RECIPE FOR LACCHA RABDI

Ingredients:

  • 2 Liters – Full cream Milk reduced to ¼th quantity or to 300 ml
  • 200 ml or 1 cup – Malai (the cream collected from the top of boiled milk)
  • ¼ th – Tin Condensed milk
  • 100 gms – Mawa or Khoya (Solidified milk)
  • Sugar if needed more I didn’t add any as condensed milk was enough  for sweetness for my liking
  • 1 to 2 tbsp – Chopped dry fruits like almonds and pista chopped
  • 1 Big pinch – Saffron dissolved in 1 tbsp warm milk
  • Few drops of Rose water
  • ¼th tsp – Green cardamom powder
  • Few rose petals for garnish (Optional)

rabadi-3_1Method:

  1. Reduce the 2 liters milk to around 300 ml, while reducing the milk a thin layer of cream film appears on the boiling milk keep on pushing the cream film to the sides of the pan this layers collected on the sides will give the laccha rabdi its texture.
  2. After the milk is reduced to around 300 ml add the malai to it and mix well and bring to a boil
  3. Add the condensed milk and reduce further stirring continuously, at the same time add the grated khoya or mawa to it and mix well, cook on slow to medium flame till the desired texture and thickness of the rabdi is achieved.
  4. At last add the saffron dissolved in warm milk, cardamom powder and few drops of rose water switch of the gas.
  5. Take out in a serving bowl and garnish it with chopped dry fruits and rose petals and if desired add some more saffron strands. You can serve this desert hot or cold as you desire. Serve with love. Enjoy!

rabadi-4_1rabadi-5_1Note:

  • Rabdi is usually cooked in big kadhais in halwai shops, but in home I prefer to use a thick bottom non stick flat broad shaped pan as it helps in reducing the milk faster, and also the milk doesn’t gets scorched or burnt at the bottom of the pan.

rabadi-6_1rabadi-8_1

LACCHA RABDI (Sweetened Thickened Milk With Layers of Cream)
 
Author:
Recipe type: Desserts, Sweet, Veg
Cuisine: Indian
Ingredients
  • 2 Liters – Full cream Milk reduced to ¼th quantity or to 300 ml
  • 200 ml or 1 cup – Malai (the cream collected from the top of boiled milk)
  • ¼ th – Tin Condensed milk
  • 100 gms – Mawa or Khoya (Solidified milk)
  • Sugar if needed more I didn’t add any as condensed milk was enough for sweetness for my liking
  • 1 to 2 tbsp – Chopped dry fruits like almonds and pista chopped
  • 1 Big pinch – Saffron dissolved in 1 tbsp warm milk
  • Few drops of Rose water
  • ¼th tsp – Green cardamom powder
  • Few rose petals for garnish (Optional)
Instructions
  1. Reduce the 2 liters milk to around 300 ml, while reducing the milk a thin layer of cream film appears on the boiling milk keep on pushing the cream film to the sides of the pan this layers collected on the sides will give the laccha rabdi its texture.
  2. After the milk is reduced to around 300 ml add the malai to it and mix well and bring to a boil
  3. Add the condensed milk and reduce further stirring continuously, at the same time add the grated khoya or mawa to it and mix well, cook on slow to medium flame till the desired texture and thickness of the rabdi is achieved.
  4. At last add the saffron dissolved in warm milk, cardamom powder and few drops of rose water switch of the gas.
  5. Take out in a serving bowl and garnish it with chopped dry fruits and rose petals and if desired add some more saffron strands. You can serve this desert hot or cold as you desire. Serve with love. Enjoy!
Notes
1. Rabdi is usually cooked in big kadhais in halwai shops, but in home I prefer to use a thick bottom non stick flat broad shaped pan as it helps in reducing the milk faster, and also the milk doesn’t gets scorched or burnt at the bottom of the pan.

4 Comments

  1. Prashant Maheshwari

    Great and delicious

     
    • mukherjee soma

      Thanks fore the lovely comment do try the recipe and give me a feedback if possible would be happy to hear from you.:)

       
  2. Wow it’s awesome

     

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