Lacchedar Rabri Recipe – लच्छेदार रबड़ी – Festival Special – How to make Lacchedar Rabdi2018-04-29
Rabri is a popular north Indian sweet dish made by boiling the milk on low heat for a long time having layers of cream, flavored with cardamoms and dry fruits.
You will rarely find someone who doesn’t like rich and creamy shahi rabri (shahi rabdi) having nice aromatic flavor of kesar (saffron), and elaichi (cardamom). This recipe uses traditional cooking methodology to prepare nice and thick rabri that has delicious small pieces of solidified milk cream.
while there isn’t much steps in preparation of rabri, but it can be time consuming and monotonous. in other words, the milk has to be boiled till it reduces to half and turns thick and creamy. it is also a main ingredients for several dessert recipes like malpua, rasabali, chhena kheeri, and khira sagara.
while the preparation of rabdi recipe is straightforward, but few important points has to be taken. firstly, always use heavy bottomed pan or non stick pan to prepare this recipe. otherwise, milk may cream may stick to bottom and you may have burnt smell. secondly, keep stirring occasionally while the milk is boiling also do not over stir it. lastly, you can add any fruit pulp like grape or mango to prepare angoor rabdi and mango rabri recipe. add the fruit flavour at the last step just before switching it off.
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Ingredients(1 cup = 250 ml)
- Milk – 1.5 Lit
- Pista – 8 to 10
- Almonds – 7 to 8
- Cardamom Powder – 1/2 tsp
- Sugar – 1/4 tsp
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