Kesar Lachha Rabdi | How to make Kesar Lachha Rabdi

By Amrita Iyer  |  23rd Mar 2018  |  
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  • Kesar Lachha Rabdi, How to make Kesar Lachha Rabdi
Kesar Lachha Rabdiby Amrita Iyer
  • Prep Time

    30

    mins
  • Cook Time

    60

    mins
  • Serves

    5

    People

10

0

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!

Kesar Lachha Rabdi

Ingredients to make Kesar Lachha Rabdi

  • 1 litre full cream milk
  • 2 tbsp sugar (you can add/reduce as per taste but 2 tbsp is fine for me)
  • 3 – 4 saffron strands (soaked in 2 tbsp milk)
  • 2 – 3 drops kesar essence (optional)

How to make Kesar Lachha Rabdi

  1. Heat the milk in a Kadai or Wok on the lowest heat.Soon it will start simmering and form a “skin” or a transparent layer on the surface.Remove this layer with a fork and keep sticking to the walls of the Wok.
  2. After 30 minutes the milk would have reduced by half.At this point do not stick the skin to the walls but drop it into the boiling milk itself.In another 30 minutes the milk would have reduced to almost 1/4 of its original volume.
  3. It would be a lovely rosy pink colour and start boiling vigorously.Take off heat at this stage.
  4. Scrape the skin collected on the sides and mix into the hot,thickened milk.Stir well and add saffron strands and sugar.Cool to room temperature and add essence.
  5. Serve at room temperature or chilled.In Winters,serve warm!

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!

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