GOLDEN LACCHA RABDI | How to make GOLDEN LACCHA RABDI

By Amita Shah  |  13th Jul 2017  |  
3.0 from 1 review Rate It!
  • GOLDEN LACCHA RABDI, How to make GOLDEN LACCHA RABDI
GOLDEN LACCHA RABDIby Amita Shah
  • Prep Time

    5

    mins
  • Cook Time

    2

    Hours
  • Serves

    12

    People

8

1





About GOLDEN LACCHA RABDI Recipe

Rabri is a popular north Indian sweet, made by the boiling milk on low heat for a long time until it becomes dense and changes its color to pinkish .

GOLDEN LACCHA RABDI, a deliciously finger licking recipe to treat your family and friends. This recipe of GOLDEN LACCHA RABDI by Amita Shah will definitely help you in its preparation. The GOLDEN LACCHA RABDI can be prepared within 5 minutes. The time taken for cooking GOLDEN LACCHA RABDI is 120 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 12 people. The recipe details out how to make GOLDEN LACCHA RABDI step by step. The detailed explanation makes GOLDEN LACCHA RABDI so simple and easy that even beginners can try it out. The recipe for GOLDEN LACCHA RABDI 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 GOLDEN LACCHA RABDI from BetterButter.

GOLDEN LACCHA RABDI

Ingredients to make GOLDEN LACCHA RABDI

  • Whole fat milk 4 litre
  • Sugar 1 cup
  • Almonds 1\2 cup sliced
  • Pista 1\4 cup sliced
  • Saffron 10 -12 strands
  • Elaichi Powder 1\4 teaspoon

How to make GOLDEN LACCHA RABDI

  1. Boil milk in a large heavy bottomed wok on high flame.
  2. Once it comes to a boil, reduce flame to low and allow to simmer and add kesar.
  3. Every 3 to 4 minutes, push the top layer of malai (top of milk) that forms on the top towards the sides of the wok.
  4. Continue do this, until the milk turns thick and the consistency reduces to 1/4th of its original volume.
  5. Scraping the sides of the wok and combine it with the thickening milk.
  6. Now add sugar and elaichi powder and boil for 10 minutes or till the milk thickens.
  7. Turn off flame and allow it to come to room temperature.
  8. Remove to a serving bowl. Garnish with the nuts and kesar strands and serve warm.

My Tip:

Rabri can be served warm or chilled.

Reviews for GOLDEN LACCHA RABDI (1)

Arushi Singh5 months ago

would love to see a clear picture of your dish...
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