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

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By Shaheen 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 (8 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, a deliciously finger licking recipe to treat your family and friends. This recipe of Kesar Badam Lachcha Rabri by Shaheen Ali will definitely help you in its preparation. The Kesar Badam Lachcha Rabri can be prepared within 10 minutes. The time taken for cooking Kesar Badam Lachcha Rabri is 120 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Kesar Badam Lachcha Rabri step by step. The detailed explanation makes Kesar Badam Lachcha Rabri so simple and easy that even beginners can try it out. The recipe for Kesar Badam Lachcha Rabri can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kesar Badam Lachcha Rabri from BetterButter.

  • 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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