Kesar Lachha Rabdi | How to make Kesar Lachha Rabdi
- Prep Time
- Cook Time
About Kesar Lachha Rabdi Recipe
Rabri in North India is thickened and sweetened milk which is generally had as an accompaniment with other desserts like Jalebi,Malpua or Gulab Jamun.Milk is thickened over low heat and as the skin forms over the surface due to heat,it is skimmed and collected on the walls of the vessel.When the milk is done,the skin is scraped and dropped into the thickened milk after which sugar and seasonings are added.Lachha Rabdi ia an extra bite of solid milk scrapings along with the thickened liquid milk!
Ingredients to make Kesar Lachha Rabdi
- 1 litre full milk
- 2 tbsp (you can add/reduce as per taste but 2 tbsp is fine for me)
- 3 – 4 strands (soaked in 2 tbsp milk)
- 2 – 3 drops essence (optional)
How to make Kesar Lachha Rabdi
My Tip:NOTE : The cooking time depends on the quality and fat quantity in the milk used!The fatter the milk,lower is the cooking time!