Kesar Lachha Rabdi Recipe is a traditional Indian dessert made by simmering milk on low heat until it thickens, then flavoring it with saffron and garnishing it with chopped nuts. (Step-by-step recipe)
About Kesar Lachha Rabdi Recipe:
Kesar Lachha Rabri is a rich and creamy Indian dessert that is made with milk, sugar, and saffron. This dessert is popular in many parts of India and is a traditional sweet dish that is served on special occasions such as weddings, festivals, and religious celebrations.
The origin of Kesar Lachha Rabri recipe can be traced back to the state of Uttar Pradesh in northern India, where it is believed to have been created centuries ago. The dish is made by boiling milk and then simmering it on low heat until it thickens and reduces to almost one-third or one-fourth of its original volume. The thickened milk is then flavored with saffron and sugar, and cooked until it becomes creamy and delicious.
The word “rabri” comes from the Hindi word “rabadi,” which means “to thicken.” Lachha means “layers,” and it refers to the layered texture of the dessert, which is achieved by stirring the milk continuously while it cooks, creating thin layers of cream.
Kesar Lachha Rabri is often served chilled and garnished with chopped nuts like almonds and pistachios. It is a rich and decadent dessert that is loved by many and is often served as the grand finale of a traditional Indian meal.
In recent years, Kesar Lachha Rabri has gained popularity in other parts of the world, and it is now served in many Indian restaurants and sweet shops outside India. This delicious dessert has become an integral part of Indian cuisine and is a must-try for anyone who loves sweet treats.
Why You Should Make this Recipe at Home?
Making Kesar Lachha Rabri at home is a rewarding experience that allows you to indulge in a delicious dessert while also providing a fun and creative activity. There are several reasons why one should make Kesar Lachha Rabri at home:
- Freshness: Making Kesar Lachha Rabri at home ensures that you are using fresh ingredients, which enhances the flavor and quality of the dish.
- Customization: When you make Kesar Lachha Rabri at home, you can customize the sweetness and flavor according to your preference. You can also adjust the thickness and creaminess to your liking.
- Fun and Creative: Making Kesar Lachha Rabri at home can be a fun and creative activity. You can experiment with different flavors and toppings, and even involve your family or friends in the cooking process.
- Cost-effective: Making Kesar Lachha Rabri at home is cost-effective, as the ingredients used in the dish are easily available and inexpensive. You can save money by making the dish at home instead of buying it from a restaurant or sweet shop.
Here are some pro tips for making Kesar Lachha Rabri. By following these pro tips, you can make a delicious and authentic Kesar Lachha Rabri that will impress your guests and leave them wanting more.
- Use a heavy-bottomed pan: Use a heavy-bottomed pan to prevent the milk from sticking to the bottom and burning. This will also help in even heating the milk. You can check out the product listed below, in case you are looking for a heavy-bottom kadai.
- Stir the milk continuously: Stir the milk continuously to prevent it from sticking to the bottom and to achieve the lachha (layered) texture of the dish.
- Use full-fat milk: Use full-fat milk to get the rich and creamy texture of the dish. Skim or low-fat milk may not thicken as much and will not give the same texture.
- Soak saffron in warm milk: Soak saffron in warm milk before adding it to the dish. This will help in extracting the flavor and color of saffron.
- Add sugar at the right time: Add sugar to the dish only after the milk has reduced to one-third of its original volume. This will prevent the milk from curdling.
- Chill the dish before serving: Chill the dish in the refrigerator for at least an hour before serving. This will enhance the flavor and texture of the dish.
- Garnish with nuts: Garnish the dish with chopped nuts like almonds and pistachios to add a crunch and enhance the flavor.
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Basic Ingredients Used to Make this Recipe:
The importance of the below-mentioned ingredients in Kesar Lachha Rabri lies in the way they work together to create a rich and creamy dessert that is loved by many. The milk is simmered on low heat for a long time, which allows it to thicken and develop a rich, creamy texture.
- Milk: Full-fat milk is used to make the dish. The milk is boiled and then simmered on low heat to thicken it. You can use non-dairy milk like almond milk or coconut milk as a substitute for dairy milk. However, the texture and flavor of the dish may differ.
- Sugar: Sugar is used to sweeten the dish. The amount of sugar used can be adjusted according to taste. You can use natural sweeteners like honey, maple syrup, or agave nectar as a substitute for sugar. However, the sweetness may vary, so adjust the amount according to your preference.
- Saffron: Saffron is used to flavor the dish and gives it a rich yellow color. Also, the addition of saffron brings a unique flavor and aroma to the dish of course, make sure to use a good brand of saffron to get the real color and taste in the recipe.
- Nuts: Nuts like almonds and pistachios are used to garnish the dish.
It’s important to note that using substitutes may alter the flavor and texture of the dish, so it’s best to use the original ingredients whenever possible to get the authentic taste of Kesar Lachha Rabri.
Kesar Lachha Rabdi
- 2 liters Whole milk full-fat milk
- 4-5 tbsp Sugar or add as required
- 1 tsp cardamom powder
- Saffron strands a pinch
- 4 tbsp almonds blanched and sliced
- 4 tbsp pistachios blanched and sliced
- Soak almonds and Pista in hot water for about 20-30 minutes. Drain the water. Remove the peels from the nuts.
- Now slice, sliver, or chop them and set them aside.
- Now pour the milk into a heavy-bottomed pan and bring it to a boil over low to medium heat.
- Boil the milk stirring in between until the milk starts to form a layer of cream (malai) on top.
- When you notice that the cream floating on top, then gently move the cream layer with the back of a spatula and bring it towards the side of the pan and stick it to the pan. Keep the heat to a low and continue to simmer.
- Keep on simmering the milk like this and collecting the cream layer on the sides of a pan, if you want lachhedar rabdi, else you can keep scraping and putting the milk solids back in the milk.
- Because the cream will rise to the top as the milk simmers, every time you need to bring it to the sides of the pan and stick it there. This process of collecting the cream layer must be repeated several times.
- Also, make sure that you stir the milk gently in between so that the milk does not get burnt from the bottom. (keep in mind that, if you do too much stirring, then you won’t get the layers of cream in the rabri.
- Once the milk reduces to half, add saffron strands and cardamom powder. Stir gently.
- After adding saffron, the color will change gradually to a beautiful yellow color.
- Keep collecting the cream and bringing it to the sides of the pan.
- And when the milk gets reduced to 1/3 of its original quantity, add sugar and mix well.
- Let it simmer for another 10 minutes on low flame or until it’s reduced to ¼ of the quantity.
- Now scrape off the entire cream layer as well as dried milk solids and add to the thickened milk. Stir gently.
- Switch off the flame and let it cool down. (This process took me about 2 hours).
- Now add the sliced almonds, and pistachios. Stir gently again. (Save a couple of the blanched and slivered nuts aside for garnishing)
- You can serve rabri hot, warm, or at room temperature. In case you want to have it chilled then, keep the Rabdi in the refrigerator for at least 2-3 hours before serving.
- Garnish with chopped nuts and saffron strands before serving.
If you do not want the layer in your rabdi (called lachha) you may skip sticking the cream to the sides.
Frequently Asked Questions About Kesar Lachha Rabdi:
Is Kesar Lachha Rabri healthy?
Kesar Lachha Rabri is a rich and decadent dessert that is high in calories and sugar. It is not recommended for people with diabetes or those on a weight-loss diet. However, it can be enjoyed in moderation as an occasional treat.
How long can Kesar Lachha Rabri be stored?
Kesar Lachha Rabri can be stored in the refrigerator for up to 2-3 days. It is best to consume it fresh as the texture may change when refrigerated.
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