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Lacha Rabdi/ Lacha Khurchan Rabdi/ Rabdi Rabdi is a classic and traditional Indian dessert, specially popular in North India. Basically it’s made by thickening the Milk by boiling it till it becomes almost 1/4th of the original quantity. I have make it in authentic traditional way. This is Lacha khurchan Rabdi. Preparation Time: 10 minutes
Cooking Time: 3 hours
Serves: 5-6
INGREDIENTS: Milk- 2 liters, Full fat
Sugar- 1/4th cup
Green Cardamom powder- 1 teaspoon
Rose water- 1 teaspoon
To Garnish-
Saffron/kesar, few strands
Cashews 10, chopped
Pistachios 10, chopped
DIRECTIONS: Let’s start making the delicious Rabdi.
Put the milk in the pan.
Heat the milk till it comes to a boil.
Keep stirring the milk at regular intervals so that milk doesn’t stick to the bottom of the pan.
While stirring make sure the ladle goes down till the bottom of the pan.
When the milk comes to a boil turn the flame to the medium and keep stirring the milk till it becomes little bit thick.
Keep on stirring and thicken the milk till it reaches to almost 3/4th of its quantity.
You will see the consistency of milk will change by now. It will become dense and creamier.
Now start gathering the cream layer which sets as top layer on the boiling milk on the sides of the pan.
Keep the flame on low.
Now you have to repeat this process again and again. I have named this as Loop Process;)
So, the Loop Process is something like this-You have to keep collecting the creamy layer or malai formed on the milk, on the top sides of the pan. Stir the milk till the bottom of the pan. Do not keep on stirring otherwise cream layer will not form. And wait for the next layer formation.
We have to keep this Loop going till there’s very less milk left in the pan.
This will take time. I have made with two liters of milk and it took almost 3 hours for making Rabdi.
When there’s very less milk remains, say about 300-350 ml add cardamom powder and sugar. Mix it with the remaining dense milk in the pan.
Cook till the sugar dissolves completely.
It’s almost done now. The cream gathered on the sides of the pan forms a Lacha or you can say Chunks of dried milk.
Switch off the flame. Let the Rabdi cool down a bit.
After 4-5 minuets, scrap the gathered cream lacha and mix in the remaining thick milk.
Mix in Rose water, Lachas well in the thick creamy dense milk.
Rabdi is now ready.
You can garnish with chopped cashews, almonds and pistachios. You can also garnish with saffron dissolved in a tablespoon of warm milk.
Serve the scrumptious and delicious Lacha Rabdi the way you like.
I like the traditional dishes to be served in earthenwares, so took out my ‘Mitti ki Pyaaliyan’ (Earthen pots) and served Rabdi in them.
It’s looking damn delicious and beautiful!!! Isn’t it?
Time for some food porn guys ;)
Enjoy the yummy treat!!
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