Rich, creamy and moreish, Kesar Lachha Rabdi is a dessert that hails from North India but is enjoyed throughout India. This dairy-based dessert is eggless and has a beautiful texture.
Make this 3 ingredient Kesar Lachha Rabdi by following a few simple steps .
This chilled Rabdi is ideal for a post-curry treat and perfect for entertaining as this can be made well in advance. Here is how to make KESAR LACHHA RABDI .
My mum makes the best desserts and Indian sweets in our family, and recently I had a chance to make this KESAR LACHHA RABDI under her supervision .
What Is Rabdi?
Rabdi is a sweet or dessert dish that is made reducing whole milk and served chilled with a full Indian meal. This dessert is so easy and requires only a couple of ingredients but takes a little time to prepare.
To make Lachha Rabdi (layers in this dessert) which is the most popular way, the milk needs to reduced on very low heat in a wide non-stick pan or thick bottom kadai and constantly needs stirring.
Once creamy layers forms (malai) on top has to be carefully pushed down with the wooden spatula/spoon to the edges but not mix it in the milk.
Once almost 1/3 of milk remains, sugar is added. Usually, traditional rabdi is not flavoured or garnished. In north India, usually, rabdi is served with Malpua, Jalebi, Gulab jamun or Shahi Tukda, but one can enjoy on its own.
KESAR LACHHA RABDI
KESAR LACHHA RABDI means LACHHA RABDI is infused with saffron. Although traditional rabdi is made and served without any flavours, one can enjoy different flavoured Rabdi anytime.
One such flavour we all enjoy in the family is Kesar (saffron) and this saffron-infused dessert is second to none.
To make KESAR RABDI soak some saffron threads in lukewarm milk for half an hour and once the Rabdi is almost done, add some saffron milk.
Is Rabdi same as Basundi?
No, although both dishes are desserts and prepared with the same ingredients they are not the same.
Basundi is a lip-smacking Gujarati dessert prepared with reducing milk but kept it thinner and smooth than rabdi.
It is almost like evaporated milk, where Rabdi is grainy and thicker due to layers of milk (lachha malai) in it. Basundi can almost be drunk, but Rabdi you have to chew a little.
Can I make Rabdi in advance?
Yes, of course. Rabdi is make-ahead dessert, once made and totally cooled down keep it an airtight container and refrigerate for 3-4 days.
Is Rabdi suitable for freezing?
Once it is made, cool completely and store it in a freezer-safe container, label it and store in the freezer up to 2 months.
Whenever you want to have it, remove it from the freezer 12 hours before and let it thaw in the refrigerator or on a kitchen worktop for 4-5 hours.
What other flavours Rabdi can I make?
Plain Rabdi is tasty as it is, but if you are in a mood to have variation and exotic you have plenty of options to jazz up this dessert.
Kesar Rabdi , add saffron to flavour the rabdi and gorgeous colour.
Cardamom and Nutmeg Rabdi , add cardamom and nutmeg powder for sweet and warm flavours.
Rose (Gulab) Rabdi , add Rosewater or rose extract once the Rabdi is fully cooked and cooled.
Fruit Rabdi , once the rabdi is totally cool down, add fruit pieces or fruit puree such as apple, sitaphal (applewood) pineapple or fig. We love Mango Rabdi.
Vanilla Rabdi , go for fusion flavours and add vanilla extract for a Vanilla rabdi.
What to Serve With KESAR LACHHA RABDI?
There are plenty of options for you to serve Kesar Lachha Rabdi. Generally, it is served with piping hot Jalebi, Imarti, or Gulab Jamun .
Also, you can use this rabdi as a base for Kesar Ras Malia or Shahi Tukda or just relish as it is as it tastes heavenly.
A bowlful of rabdi is the perfect end to a spicy Indian meal
TIPS TO MAKE BEST KESAR LACHHA RABDI
To make best kesar lachha rabdi and enjoy the flavourful and original Rabdi flavours, one should not take any shortcuts. Choose this recipe when you have some time on your hands as this recipe needs your constant attention.
Use wide and deep non-stick pan or kadai to get the best results.
Never cook milk-based dishes in thin base pan or kadai.
Always use Whole milk, it lends richness and creaminess to the rabdi.
Do not leave the rabdi unattended whilst is cooking, as milk has a tendency to stick at the bottom of the pan and there are chances of milk getting burnt and that tastes awful and looks unappetizing .
Now that Indian festive season is in full swing, we have
Some Of The Best Indian Sweets Recipes You May Want To Try Badam halwa Kesar Kalakand Gajar Halwa
Kesar Lachha Rabdi
Equipment
- Thick Bottomed and wide kadai or non-stick pan
- Spatula
Ingredients
- 2 litres whole milk
- 100 mls double cream optional
- 150 grams sugar
- pinch Saffron
- pinch cardamom powder
- Rosewater optional
Garnish
- Finely chopped nuts almonds and pistachio
- Dried rose petals optional
- edible gold foil optional
Instructions
- In a heavy bottom and wide pan bring milk and cream to boil on medium heat.
- Lower the heat, and let the milk simmer.
- You will see layers of cream (malai) over the milk, very carefully with the spoon push the sides of the layer of the pan.
- Keep repeating this for a number of times till the milk gets thicker.
- Once the milk is reduced to 1/3, add sugar and saffron.
- Now scrape off the layers of cream from the sides of the pan with the help of a spatula, combine into the thick milk.
- Turn off the heat.
- Add cardamom powder and a few drops of rose water if using.
- Add chopped nuts and let it cool.
- Serve in a serving bowl, decorate with petals and edible foil.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Kesar Lachha Rabdi
Equipment
- Thick Bottomed and wide kadai or non-stick pan
- Spatula
Ingredients
- 2 litres whole milk
- 100 mls double cream optional
- 150 grams sugar
- pinch Saffron
- pinch cardamom powder
- Rosewater optional
Garnish
- Finely chopped nuts almonds and pistachio
- Dried rose petals optional
- edible gold foil optional
Instructions
- In a heavy bottom and wide pan bring milk and cream to boil on medium heat.
- Lower the heat, and let the milk simmer.
- You will see layers of cream (malai) over the milk, very carefully with the spoon push the sides of the layer of the pan.
- Keep repeating this for a number of times till the milk gets thicker.
- Once the milk is reduced to 1/3, add sugar and saffron.
- Now scrape off the layers of cream from the sides of the pan with the help of a spatula, combine into the thick milk.
- Turn off the heat.
- Add cardamom powder and a few drops of rose water if using.
- Add chopped nuts and let it cool.
- Serve in a serving bowl, decorate with petals and edible foil.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Peanut Chocolate Barfi/Barfee is easy, quick and delectable fusion sweet that is covered in shiny edible silver leaf aka varq . The good news for chocoholics is that it has chocolate too. After all “Chocolate is happiness you can eat” ;). This barfi is made with rich peanut butter and chocolate, a delightful combination!
Only 5 ingredients are used in making this delicious Barfi, I have the detailed recipe post with pictures.
<img loading=“lazy” src=“https://www.jcookingodyssey.com/wp-content/uploads/2021/12/peanut-chocolate-barfi-05.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Peanut Chocolate Barfi/Barfee is easy, quick and delectable fusion sweet that is covered in shiny edible silver leaf-varq . The good news for chocoholics is that it has chocolate too. After all “Chocolate is happiness you can eat” ;). This barfi is made with rich peanut butter and chocolate, a delightful combination! Only 5 ingredients are used in making this delicious Barfi, I have the detailed recipe post with pictures. - 7”>
Barfi or Barfee is so special in our home. In the past, I have made Vanilla, Caramel and Chocolate Barfee which makes me and my brother so happy.
Being a fan of Barfi and chocolate I decided to make Peanut Chocolate barfi, to add in our Diwali Special repertoire.
One of the most popular and grand Hindu festival Diwali/Deepavali is just a few days away, and I can’t contain my excitement as I really look forward to all the celebrations, fun and obviously, Diwali treats like Habshi Halwa , Stuffed Magas Ladoo and this Peanut Chocolate Barfi!
<img loading=“lazy” src=“https://www.jcookingodyssey.com/wp-content/uploads/2021/12/peanut-chocolate-barfi-02.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Peanut Chocolate Barfi/Barfee is easy, quick and delectable fusion sweet that is covered in shiny edible silver leaf-varq . The good news for chocoholics is that it has chocolate too. After all “Chocolate is happiness you can eat” ;). This barfi is made with rich peanut butter and chocolate, a delightful combination! Only 5 ingredients are used in making this delicious Barfi, I have the detailed recipe post with pictures. - 8”>
Peanut Chocolate Barfi/Barfee
Any fans here of Reese’s Peanut Butter Cups? Funnily, the first time I tasted Reese’s Peanut Butter Cups was when a surgeon brought them into theatre for the staff and students – I definitely helped myself to more than one !
This recipe is not a traditional Indian recipe, so you won’t be able to find it in any Indian sweet shop. It’s a fusion recipe I thought about when I was indulging in Reese’s Peanut Butter Cups.
This Peanut Chocolate Barfee is such a recipe for very busy people who don’t have much time to slave away in the kitchen. All the ingredients that are used in this recipe easily available in any supermarkets.
The only ingredient you won’t be able to find in this recipe that is Chandi Ka Varq or Vark. You may have to order online or you can omit completely as it does not add any taste to the dish but only used for decorating purposes.
What is Chandi Ka Varq/Vark
Basically, Varq is edible silver or gold foil. Chandi translates Silver and Varq/Vark is like fine tissue paper and made with real silver and it is safe to eat, completely harmless and it digests easily. It is garnished on all types of food, giving food that special feel and look.
In recent years edible silver or gold leaf has gained popularity in the western world, in Indian and Pakistan varq or silver foil has been for centuries in decorating sweets and nuts.
The varq symbolises richness, festivities and celebrations. In Urdu, Varq known as Zarda.
Is Varq/Vark suitable for Vegetarians, Vegan or any Religious Groups?
In the olden days methods of making varq weren’t vegetarian-friendly due to the use of animal byproducts but nowadays you can find varq that is suitable for vegetarians, vegans and for all the religious groups. Make sure you check the packaging before buying it or order it online.
Why should you make Peanut Chocolate Barfi?
- It tastes so delicious without overpowering any flavours.
- This Barfi is made with only 5 ingredients and does not require any Masterchef skills.
- It is egg and gluten-free.
- All the ingredients are available easily in your area.
- This make-ahead dessert that can stay fresh for up to a week if stored properly.
Best tips to make Peanut Chocolate Barfi
- Always use full cream or full-fat milk powder to make barfi for the best results.
- Do not use thin based pan or kadai to make barfi, there are chances that milk powder or barfi mixture can stick to the bottom of the pan.
- Never leave the barfi mixture unattended while cooking continuously keep stirring.
- Let the barfi set or cool for a couple of hours or more.
- If you are using silver/gold foil for the decoration, stick it as soon as you spread the barfi mixture into the greased plate, varq only sticks on the hot mixture.
I would recommend also seal the container with cling film to keep away from the strong odor food.
One method is which my mum taught me that once the mixture starts leaving the pan, it also goes very shiny and becomes one mass turn of the heat straight away.
The second method, take a chilled stainless steel bowl or plate, put very tiny amount of barfi mixture on it and after 40-50 second try to pick up if comes out easily then the mixture is cooked, if not cook a couple of minutes further.
Ingredients you’ll need for Peanut Chocolate Barfi?
- Full fat or full cream milk powder
- Whole milk
- Double cream or heavy cream
- Granulated sugar
- Peanut butter
- Cocoa powder
- Neutral oil
- Silver foil -varq-vark
- Dried rose buds or petals
- Chocolate sprinkles (optional)
How to make Peanut Chocolate Barfi
Now add milk powder and cocoa powder, mix well and cook till thickens.
You Might Like To Look At These Diwali Recipes Too
Kesar Badam and Elyachi Balushahi
Suwari/Suvari
Porbandar Masala Khajli
Peanut Chocolate Barfi
Equipment
- Cake tin or plate
- Parchment paper
- Wide and heavy bottom pan/kadai
- Spatula
Ingredients
Peanut layer
- 375 gram full fat milk powder
- 200 ml whole milk
- 200 ml cream
- 150 gram sugar
- 4 tablsespoon peanut butter smooth
- neutral oil for greasing the plate or tin.
Chocolate layer
- 200 gram full fat milk powder
- 3 tablsespoon cocoa powder
- 100 ml whole milk
- 100 ml cream
- 75 gram sugar
Instructions
- Grease the plate with neutral oil or line the tin with the parchment paper.
- First, dry roast the 375 gram full fat milk powder + 200 gram full fat milk powder in a pan for 3-4 minutes without burning.
- Remove and leave it aside.
Peanut layer
- In the same pan combine 200 ml whole milk , 200 ml cream and 150 gram sugar
- Bring it to boil on medium heat and let it simmer for a couple of minutes.
- Now add roasted 375 gram full fat milk powder and mix well, keep stirring all the time to prevent burning the mixture.
- Once the mixture starts getting thicker, add 4 tablsespoon peanut butter
- Mix well and let the cook mixture until it leaves the pan.
- Quickly pour the mixture into the lined or greased tray and spread evenly.
- Leave it aside.
Chocolate layer
- In the same pan combine 100 ml whole milk , 100 ml cream and 75 gram sugar
- Bring it to boil and let it simmer.
- Add remaining roasted milk powder and 3 tablsespoon cocoa powder
- Coo the mixture until done.
- Spread it over the peanut barfi layer.
- Press it with a clean spatula.
- Stick the varq if using and sprinkle the chocolate sprinkles.
- Let it set for at least 2-3 hours.
- Once done cut the barfi with the sharp knife into the desired shape.
- Enjoy.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
