Kesar Badam Lachcha Rabri | How to make Kesar Badam Lachcha Rabri

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ByShaheen Ali
Created on 3rd Jul 2017
  • Kesar Badam Lachcha Rabri, How to make Kesar Badam Lachcha Rabri
Kesar Badam Lachcha Rabriby Shaheen Ali
  • Kesar Badam Lachcha Rabri | How to make Kesar Badam Lachcha Rabri (7 likes)

  • 0 reviews
    Rate It!
  • By Shaheen Ali
    Created on 3rd Jul 2017

About Kesar Badam Lachcha Rabri

Milk reduction is the most slow and tiring process, but the outcome is indeed very delicious and can be used making various delicacies. One such all time favorite recipe that is no less than a show stopper in my house id Kesar Badam Lachcha Rabri. The combination of saffron, almond and milk can never go wrong.

Kesar Badam Lachcha Rabri is a delicious dish which is liked by the people of every age group. Kesar Badam Lachcha Rabri by Shaheen Ali is a step by step process by which you can learn how to make Kesar Badam Lachcha Rabri at your home. It is an easy recipe which is best to understand for the beginners. Kesar Badam Lachcha Rabri is a dish which comes from Mughlai cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Kesar Badam Lachcha Rabri takes 10 minute for the preparation and 120 minute for cooking. The aroma of this Kesar Badam Lachcha Rabri make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Kesar Badam Lachcha Rabri will be the best option for you. The flavor of Kesar Badam Lachcha Rabri is unforgettable and you will enjoy each and every bite of this. Try this Kesar Badam Lachcha Rabri at your weekends and impress your family and friends.

  • Prep Time10mins
  • Cook Time2Hours
  • Serves4People
Kesar Badam Lachcha Rabri

Ingredients to make Kesar Badam Lachcha Rabri

  • 2 lit full fat milk
  • 4 tbsp sugar
  • 1 tsp cardamom powder
  • 20 strands Saffron, crushed
  • 1/2 tsp Kewra Water
  • 15 Almonds , blanched & sliced
  • Some dry rose petals

How to make Kesar Badam Lachcha Rabri

  1. In a thick bottomed pan heat milk to get a boil. Once the milk start boiling, simmer the gas flames and allow the milk to cook till it starts reducing and turn thick and creamy
  2. When the milk starts to reduce you will see a creamy layer forming at the sides. Scrap it with a spatula and collect in a separate bowl. Keep doing this in regular intervals when ever the cream is formed. This process needs to be many times to collect the milk solids.
  3. Meanwhile blanch the almonds, remove skin and cut them in thin slices. Collect the slices in a bowl and keep aside.
  4. By now the milk must have reduced to half, this is when we need to add sugar. The quantity of sugar totally depends on one's choice, for me 4 tbsp sugar was more than enough but you can adjust accordingly.
  5. Keep stirring till the sugar melts and then add crushed saffron, and cardamom powder. Simmer the gas and let the milk cook again.
  6. Meanwhile keep collecting the milk solids from the sides in a bowl. After some time you will see the color of milk changing to golden yellow. This happened because of saffron.
  7. Let the rabri cool for some time and then pour them in earthen bowls or ramekins or any dessert bowl you have and let them cool completely.
  8. Garnish the rabri with some saffron strands, few slices of almonds and some dried rose petals. You can also garnish with edible silver leaf.
  9. Refrigerate it well before serving and serve chilled !

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