Rabri or lachha rabri is a popular North Indian dessert made from milk. Milk is continuously simmered and reduced on low flame to form lachha or layers of malai in it. It’s an easy preparation but requires constant stirring. You can take a heavy bottom pan or kadhai and let the milk simmer on low flame. Keep stirring in between till you see milk reduced down to more than half.
Rabri can be served warm or chilled, depending on how you like. If you are looking for more sweet recipes, you can check Rasgulla, Sandesh, Gulab Jamun, Malpua.
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Rabri | How to make lachha rabri at home.
Traditional Indian sweet/ dessert made by thickening milk and by forming layers of cream. It can served warm or chilled.
Heat milk in a deep bottom pan or preferably in a Kadhai. Cook milk on a low flame and stir in between.
We need to cook the milk till it gets reduced to 1/4th of its original measurement. Don't forget to keep stirring in between. You will see layers of cream or malai started forming.
Once the milk has reduced down to half, add sugar, cardamom powder and saffron strands.
Keep reducing it more. Once done switch off the gas and scrape out the layer of malai that has formed.
Take everything out in a bowl. You can add chopped dry fruits if you want.
Serve it warm or chilled and enjoy!!!
Prepare rabri during festivals or when you have guests coming over.
You can also make rabri, when you have spare milk and you don't know what to do.