Rabri Recipe - Lacchedar Khurchan wali Rabdi - HOLI RECIPE
Prepare with minimal ingredients lacchedar rabri is one the traditional and most popular sweet from the North India. It can be prepared for any special occasion.
हिन्दी में पढिये : Rabri Recipe - Lacchedar Khurchan wali Rabdi
Ingredients for Lacchedar Khurchan wali Rabdi
- Milk- 1.5 litre
- Pistachios - 10 to 12
- Almond - 4 to 5
- Cardamom Powder- ½ tbsp
- Sugar - 2. 5 tbsp
How to make Rabri
Take milk in a wok and place it on flame to heat. Keep stirring it after every 2 minutes bringing your ladle to the bottom of the wok. Make sure milk doesn't stick to the bottom of wok.
When the milk starts simmering, continue cooking it on high flame until it remains 3/4 .i.e. 1 liter in quantity and gets thick. If the milk start spilling out, immediately reduce the flame and again increase the flame after a while. Cook until they milk gets thick and keep stirring it after every 2 to 3 minutes.
Meanwhile, finely chop the pistachios. Also thinly slice the almonds as well. Keep a check on the milk as well, it should not spill out from the vessel and also should not stick to the bottom of wok.
When the milk gets thick, reduce the flame and keep bringing the malai formed above the milk to the corner. Keep stirring while bringing ladle to the bottom of the wok and keep collecting the malai on the edges. There should be only 250 ml milk remaining in the wok. Till then keep repeating this method.
When there is only 250 to 300 ml milk remaining in the wok, add some green cardamom powder to it, followed by some sugar and cook until sugar dissolves completely. When the sugar dissolves completely, turn off the flame and let the rabri cool down a little.
Let the rabri cool down, scrap out the malai collected on the edge of wok and mix to the milk. Rabri is now ready, transfer it to a bowl.
Garnish with some chopped pistachios and almonds. Serve this sumptuous and lacchedar rabri and relish eating.
- While stirring the milk keep note that we need to constantly stir the milk. It should not stick to the bottom of the wok.
- To get creamy lacche over the milk, make sure that the milk is warm from beneath and little less warm from the top. So, keep the flame medium.
- Traditionally dry fruits are not added to the rabri, but you can ad almonds, pistachios to it.
- Avoid adding dry fruits if making it for kids and elders. Rabri taste good without dry fruits as well as creamy lacche in the rabri give unique taste and flavor.
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