Rabdi Recipe | Lachha Rabri

Rabdi Recipe | Lachha Rabri

Lachha Rabdi Recipe or Lachedar Rabri with step-by-step photo and video recipe.

Rabri is one of my favorite Indian desserts. The reduced and thickened whole fat milk with the lachedar texture makes it so creamy and delicious.

You can add so many flavours to this Indian sweet but the regular Lachha Rabdi Recipe is my all-time favorite.

 

Rabdi Recipe

 

I have first made this recipe during my college days and everyone in my family was left in awe. I have got the best compliments on this recipe of lachha rabdi.

When my in-laws (before marriage), first came to our place, I prepared this lachedar rabdi for them and they loved it. They couldn’t believe that it was a homemade rabri.

Though it seems overwhelming to make this sweet but its quite easy and can be prepared using only a few pantry ingredients.

I will be sharing all the tips and tricks of making best ever Laccha Rabri.

 

Video Recipe –

 

This recipe of Lachha Rabri is –

1. Easy to make
2. 4 Ingredient Recipe
3. Rich and Creamy
4. Healthy and Tasty
5. An Indian Sweet

 

More Indian Sweets Recipes –

Kopra Pak
Makhana Kheer
Whole Wheat Gur Ke Gulgule
Foolproof Rasgulla Recipe

 

How to prepare for Laccha Rabdi Recipe

This rabdi recipe is easy to make and doesn’t require any pre preparation to make at home.

All you need to get ready all the ingredients required and be patient while it is being prepared.

 

Rabri Recipe

 

How to make Laccha Rabdi Recipe at Home –

To make lachedar rabri at home, heat full fat buffalo’s milk.

Let it boil, simmer on a low flame and keep stirring in between. Do not stir a lot, let malai form on the top.

Push and keep sticking malai on the sides of a kadai, stir and let it simmer. Repeat the process till the milk is half reduced.

Stir in the sugar, kesar (optional) and dry fruits (optional).

Cook for a while till you get desired consistency.

Gather all the lachha in the kadai and let it chill.

 

Lachha Rabdi

 

Things to keep in mind while making Lacchedar Rabri at home –

1. Make sure to use full fat buffalo’s milk for best results.
2. Use a heavy bottom sauce pan or kadai. I prefer nonstick kadai for this recipe.
3. Do not stir a lot, let a layer of malai form on the top.
4. Push the malai on the sides and then only stir the milk.
5. Make sure the milk doesn’t stick to the bottom of the pan. Scrape the milk from bottom while stirring.
6. Add sugar only when the milk is reduced to half or quarter, else it will start caramalising.
7. Try not to break the malai, to get bigger chunks of lachha.

 

Lachhedar Rabdi

 

How to serve Lachcha Rabdi –

After the rabdi is prepared, let it cool down.

Transfer the rabri to small size earthen pots, cover them with the foil. Let them chill in the refrigerator.
Serve chilled.

 

What is the shelf life of Rabri –

Make sure to refrigerate the rabri once its cooled down.

It stays well in the refrigerator for about a week. Make sure to cover it well.

 

Step by Step Recipe of Lachcha Rabdi –

 

Rabri Recipe

 

1. In a non-stick kadai or a heavy bottom sauce pan, add full fat milk.

 

homemade rabdi

 

Kesar Rabdi

 

2. Let it boil on a high flame. Bring out some milk and add kesar to it.

 

How to make rabri at home

 

3. Lower the flame and let it simmer till the layer of malai is formed on the top.

 

lachhedar rabdi

 

lachha rabri recipe

 

4. Push and stick the malai on the sides of the kadai.

5. Stir in between and make sure the milk doesn’t stick to the bottom of the pan.

 

Homemade Rabdi Recipe

 

6. Simmer and let a layer of malai form on the top again. Push the malai on the sides.

7. Keep repeating the process till the milk is reduced to half.

 

how to make rabri rabdi at home

 

Kesar Rabri Recipe

 

8. Add in the sugar and kesar (disscolved in milk), mix till it is well dissolved.

 

Halwai Style Rabdi Banane Ki Vidhi

 

9. Keep cooking this way, till the milk it reduced to quarter.

 

Halwai jaisi rabdi banane ka tarika

 

easy rabdi recipe

 

10. Add the lachcha from the sides, back to rabri.

 

Rabdi Recipe

 

11. Let it cool down.

 

Rabri Recipe at home

 

12. Transfer the rabri to the earthen pots, cover and let it chill in the refrigerator.

13. Serve chilled.

 

If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter

You can also pin this recipe on Pinterest for later referral.

Please do Subscribe to my Youtube Channel for updates on video recipes.

 

Rabdi Recipe

This Rabdi Recipe makes for a rich, creamy and delicious rabri at home. It is easy and foolproof recipe.
Prep Time0 mins
Cook Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Indian
Servings: 5 People

Ingredients

  • 2 Ltrs Full Cream Milk - 2 ltrs
  • 1/2 Cup +2 Tbsp Sugar - 1/2 Cup + 2 Tbsp (or as per taste)
  • few Kesar Strands

Instructions

  • In a non-stick kadai or a heavy bottom sauce pan, add full fat milk.
  • Let it boil on a high flame. Bring out some milk and add kesar to it. Set aside.
  • Lower the flame and let it simmer till the layer of malai is formed on the top.
  • Push and stick the malai on the sides of the kadai.
  • Stir in and make sure the milk doesn’t stick to the bottom of the pan.
  • Simmer and let a layer of malai form on the top again. Push the malai on the sides.
  • Keep repeating the process till the milk is reduced to half.
  • Add in the sugar and kesar (disscolved in milk), mix till it is well dissolved.
  • Keep cooking this way, till the milk it reduced to quarter.
  • Add the lachcha from the sides, back to rabri.
  • Let it cool down.
  • Transfer the rabri to the earthen pots, cover and let it chill in the refrigerator.
  • Serve chilled.

Video

Notes

Keep the flame from low to medium.
Use full fat buffalo milk.
Adjust sugar as per your taste.
Make sure it comes to room temperature while placing in refrigerator to chill.


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