Rabri | Lachcha rabdi | Malai-Homemade-How to make-step by step photos

Cuisine Style: North India | Cooking Time: 30-45 min | To Serve: 4 | Type: Sweet, dessert, diwali special sweet

Ingredients

• Milk - 1 ltr
• Sugar – 4 tbsp
• Saffron – 1 tsp
• Almonds, & pistachios – 4 tbsp
• Green Cardamom powder- 1 tbsp

Preparation

• Heat milk in a pan & let it boil.
• When boiling stir continuously & take malai[paal yedu] then place it on the side of the pan.
• Repeat the same process till milk reduces to half & slightly thick.
• Add sugar & saffron stir well for another 5 min.
• Add cardamom powder mix well.
• Once its ready, cut off heat.
• Heat pan take malai using spoon. Then add this malai[palada] to the rabri
• Then add chopped nuts & cut off heat.
• Refrigerate for 2 hours then serve

Tip

• For another variation of Instant rabri use condensed milk or brown sugar.
• Add saffron is optional
• You can add Milk powder or almond powder for instant rabri
• You can use this rabri in many sweets like rasgulla, gulab jamun, malpua, kheer,Shahi tukda, double ka meetha
  

How to make Rabri[Traditional style]-Stepwise pictures

Boil milk

Boiling

Malai[paal yedu] is forming, Take malai paladai place it on the pan

Stir milk gently to avoid burning at the bottom of the pan

Milk is reduced

add sugar

add saffron

Add cardamom powder

Let it boil for 3 min

Thick rabri ready

Cut off heat, remove malai from the pan

Pour rabri, malai into the serving bowl, add chopped nuts

Refrigerate for 2 hours

Rabri with malai

Kesar rabri

Lachcha rabri