Rabri (Lachha Rabdi)

This is the BEST rabri recipe you’ll find on the internet. It is made with the traditional method (I know it is time-consuming, but it’s totally worth the time). The taste is out of the world.

What is Rabri?

Rabri (rabdi) is the classic North Indian dessert. The main ingredient is Milk (Whole milk or full-fat milk) which is thickened slowly on low flame till it is very thick. During the simmering process, the cream layer is formed on top. That is collected by sticking to the sides of the pan. In the end that collected cream is added back to the thickened milk. This adds the long, rich lachha malai (layers of cream) in the rabri. And this is the BEST part of this dessert. Hence it is called lachha rabdi malai too.

🧾 Ingredients For Rabri Recipe

Here is the pic of the ingredients used in rabri recipe (rabdi). You’ll need only 5 ingredients. This handful of ingredients make the best, creamy, rich, sweet with long strands of cream in every spoon.

Milk: It is the main thing here, so please use full-fat whole milk. Low-fat or reduced-fat won’t work here.

👩‍🍳 How To Make Rabri? (Pics)

Blanching The Nuts

1) Take almonds and pistachios in a bowl and add boiling hot water to it. Let it sit for 20 minutes. Then discard the water.

2) Peel the skin and slice them. Keep it aside.

Making Rabri:

1) Take milk in a wide, heavy bottom pan or kadai and turn the heat on medium. 

2) Once the milk starts boiling, lower the heat to medium-low. It will start to form a thin layer of malai/cream. Now using spoon or spatula, collect that.

3) And stick it to the side of the pan. Within some time, it forms again and similarly stick it to the sides. Continue doing the same till you reach ⅓ of its original quantity.

Few things to keep in mind: You have to stir it occasionally to make sure that it is not sticking to the bottom. But do not stir that often or quickly otherwise the cream layer will not form on top rather it will disintegrate into the milk. 

4) Image (4) after 30 minutes of cooking time.

5) Image (5) after 50 minutes

6) Image (6) after 1 hour 10 minutes. It reached to ⅓ quantity of original volume.

7) Now add sugar and saffron.

8) Mix and continue cooking and collecting the cream for another 5-7 minutes. Saffron will infuse its flavor and color.

9) Now start scraping the sides and add to the thickened milk.

10) Mix gently, we do not want to break the large layers (aka malai lachha) and simmer for 1-2 minutes.

11) Turn off the stove. Add sliced almonds and pistachios.

12) Mix and you can see this thick and lachha rabdi.

💭 Expert Tips For Making Rabdi

Use heavy bottom and wide mouth pan (not deep like a saucepan) for making rabri. Wide pan helps the milk to evaporate quickly and heavy bottom will prevent the milk from burning and scorching at the bottom of the pan.

Cook on medium-low heat throughout the rabri making process. Doing to slowly makes a big difference vs boiling and reducing it vigorously.

Do not stir too often otherwise, the large layers of cream will not form and you won’t get signature rabri texture aka lachha rabdi.

The cooking time given is approximate. It may vary depending on the shape, size of the pan and intensity of the flame.

🥣 Storage Instructions

• In the refrigerator, rabri stays good for 3-4 days in an airtight container.
• In the freezer, rabri stays good for up to 3 months. Thaw it on the counter for few hours or in the refrigerator overnight.
• If you freeze this rabdi into kulfi mold, you’ll have creamy, rich malai kulfi ready.

🍽 Serving Ideas For Rabri

• Rabri can be served warm or chilled. If serving cold, then let it come to room temperature and then chill into the refrigerator in an airtight container.
• Rabri can be drizzled over a few sweets like malpua, gulab jamun, jalebi, shahi tukda, falooda, ghevar, etc. 

FAQs

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