Home / Recipes / Luchir Rabri

Photo of Luchir Rabri by Sangeeta Basak at BetterButter
1244
4
5.0(1)
0

Luchir Rabri

Jul-10-2017
Sangeeta Basak
20 minutes
Prep Time
135 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Simmering
  • Chilling
  • Frying
  • Dessert
  • Egg Free

Ingredients Serving: 6

  1. For Rabri:
  2. Full fat Cow Milk 1.5 litre
  3. Sugar 1 cup or as per your taste
  4. Cardamom powder 2 teaspoon
  5. Soaked raisin 4 tablespoon
  6. Saffron few strands
  7. For Luchi:
  8. All purpose flour 1 cup
  9. Oil 5 tablespoon for moyan
  10. Salt 1 pinch or as per your taste
  11. Water to make the dough
  12. Oil for deep frying luchi
  13. For Garnishing:
  14. Chopped almonds 4-5
  15. Chopped cashew nuts 6-7
  16. Saffron few strands

Instructions

  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.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Kalpana Arora
Jul-11-2017
Kalpana Arora   Jul-11-2017

Lip smacking..I will surely try this.

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE