Luchir Rabri | How to make Luchir Rabri

By Sangeeta Basak  |  10th Jul 2017  |  
5 from 1 review Rate It!
  • Photo of Luchir Rabri by Sangeeta Basak at BetterButter
Luchir Rabriby Sangeeta Basak
  • Prep Time


  • Cook Time


    1 /4Hours
  • Serves





About Luchir Rabri Recipe

It is a experimental sweet dish from my kitchen. Here I have just combined two popular bengali dishes, one is luchi and another is rabri. It comes out just awesome. Lets give a different taste to your taste buds.

Luchir Rabri is one dish which makes its accompaniments tastier. With the right mix of flavours, Luchir Rabri has always been everyone's favourite. This recipe by Sangeeta Basak is the perfect one to try at home for your family. The Luchir Rabri recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Luchir Rabri is 20 minutes and the time taken for cooking is 135 minutes. This is recipe of Luchir Rabri is perfect to serve 6 people. Luchir Rabri is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Luchir Rabri. So do try it next time and share your experience of cooking Luchir Rabri by commenting on this page below!

Luchir Rabri

Ingredients to make Luchir Rabri

  • For Rabri:
  • Full fat Cow Milk 1.5 litre
  • sugar 1 cup or as per your taste
  • cardamom powder 2 teaspoon
  • Soaked raisin 4 tablespoon
  • saffron few strands
  • For Luchi:
  • all purpose flour 1 cup
  • oil 5 tablespoon for moyan
  • salt 1 pinch or as per your taste
  • water to make the dough
  • oil for deep frying luchi
  • For Garnishing:
  • Chopped almonds 4-5
  • Chopped cashew nuts 6-7
  • saffron few strands

How to make Luchir Rabri

  1. Now take all purpose flour in a bowl to make luchi dough. Add oil and salt to it.
  2. Now add water to knead the dough and make a semi soft dough. Then cover it with a wet cloth. Leave it at least for an hour.
  3. Take milk in a heavy bottomed wok. Let it boil on medium heat.
  4. After boiling, simmer the gas and stir it at 2-3 minutes regular interval continuously so that it doesn't get burnt from bottom. Always scrape the sides and get the sides malai into the milk. Boil the milk until it reduces to 1/3rd.
  5. Now add cardamom powder and sugar. Let the sugar get dissolved.
  6. When sugar will get dissolved, you can see the milk becoming little more thin. So boil the milk until it reaches to earlier thickness and add few saffron strands. Then switch off the flame. Add soaked raisin. Keep it aside.
  7. Now take oil for frying in a pan. Heat it on high flame first and then reduce the flame.
  8. Make small size ball from the dough.
  9. Now roll the ball using roller pin. If needed take little bit warm oil to roll luchi.
  10. Deep fry the luchi in medium to high flame.
  11. keep it on a kitchen tissue paper so that extra oil will be absorbed.
  12. Now dip the luchi in the rabri one by one.
  13. Let it come to room temperature. Then keep it in fridge at least for an hour.
  14. Serve it chilled. Before serving, garnish it with chopped cashews, almonds, and few saffron strands.

My Tip:

Be careful about the milk and stir the it continuously, when you are reducing the milk so that the milk does not get burnt.

Reviews for Luchir Rabri (1)

Kalpana Arora3 years ago

Lip smacking..I will surely try this.
Sangeeta Basak
3 years ago
Sangeeta Basak
3 years ago

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