Lachha Rabri is an exquisite Indian dessert made with only 2 main ingredients. Using a special technique, this thickened and sweetened milk has layers of lachha or malai giving it its distinct flavour and texture.
Creamy Lachha Rabdi
What is Lachedar or Lachha Rabri
Laccha is the name for the malai or skin that forms when full-fat milk is boiled. A large quantity of milk is gently reduced and sweetened until it reaches an almost condensed milk consistency and can then be flavoured how you desire.
If the rabdi is to be served with other sweets, it is kept plain.
If it is to be eaten alone can be flavoured with saffron, rose water, or nuts.
We love to add Kesar to our rabdi and make Kesar Lachha Rabdi which is an even richer alternative with a beautiful golden hue.
When to serve Rabri
Shahi Tukda is also a delicious dessert with fried bread and rabri.
Rabri, of course, can be enjoyed on its own too and makes the perfect dessert after a spicy meal composed of Restaurant Style Garlic and Coriander Naan , Indian Vegetable Curry and Sultani Daal
Serve the rabdi chilled!
Why add cream in Rabri
We add cream in our rabri as the full-fat milk in the UK is a lower fat percentage than that found in other countries. You do not have to add cream to yours if you do not wish.
Tips for the best Rabri
There are no shortcuts to achieving the best Rabdi – time and patience will definitely be rewarded with this dessert!
Here are some tips to make Indian sweet shop or halwai style rabri:
A tip that my Mum taught me for separating the malai from the milk is to use little wooden skewers to collect the malai – technique is shown further in the recipe video. This is particularly useful if you have a pan that doesn’t have sloping sides where you can keep pushing and collecting the malai to the side.
Make sure to keep scraping to the bottom of the pan otherwise the milk will start to burn and stick.
Keep an eye on the heat – you can keep it on high at first to heat the milk, then as it comes to a rolling boil, lower the heat to medium.
A trick that I found helps with getting the malai or lachha to form faster is to keep a desk fan angled on the milk as it boils.
If the milk does begin to burn, you can still salvage the rabri. Do not throw away but instead siphon off the milk that has not burnt and transfer to another pan to carry on cooking. If the milk does have a burnt taste, add some essense or flavouring such as saffron or rose to disguise it.
The rabdi will change colour and go creamy white rather than pure white – this is normal!
We’re looking for the milk to reduce between 1/3 and 1/4 for the best rabri. Remember that the mixture will thicken on cooling so it may still seem a little runny when you turn off the heat.
Why use a thick bottom pan
Storage
Ingredients for Rabri:
Whole milk
Sugar – use white granulated sugar
Cardamom powder
Optional: single or double cream
You will need:
A heavy-bottomed non-stick pan
Time, time, and time!
Method:
Other milk-based Indian desserts:
Quick Seviyan Kheer
Shahi Mango Paneer Kheer
1 minute Instant Pot Sheer Khurma
Instant Pot Doodh Poha Kheer
If you are looking for more Indian Sweets inspiration – look no further than our 19 Best Barfi Peda Recipes
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- YouTube
LACHHA RABDI
Ingredients
- 2 ltr. whole milk
- 200 ml double cream
- 100 g sugar
- Big pinch cardamom powder
- 2-3 tbsp. slivered nuts
- Dried rose petals
- Silver foil
Instructions
- First, rinse the heavy-based pan or kadai with cold water.
- Pour the milk into the pan and bring it to boil on medium heat.
- Lower the heat and let the milk simmer but keep stirring.
- Take a clean bamboo skewer and rest it on the pan.
- Now keep collecting the milk skin on the skewer.
- Keep repeating this step whilst stirring the milk.
- Once the milk reduced to 1/3 add cream and cook the mixture further 5 minutes.
- Then add sugar and collected malai in the reduced milk.
- Combine everything, cook the rabdi further for 5 minutes.
- Add cardamom powder, turn off the heat and let the rabdi cooldown.
- Garnish it with slivered nuts, rose petals and edible foil if using.
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.
LACHHA RABDI
Ingredients
- 2 ltr. whole milk
- 200 ml double cream
- 100 g sugar
- Big pinch cardamom powder
- 2-3 tbsp. slivered nuts
- Dried rose petals
- Silver foil
Instructions
- First, rinse the heavy-based pan or kadai with cold water.
- Pour the milk into the pan and bring it to boil on medium heat.
- Lower the heat and let the milk simmer but keep stirring.
- Take a clean bamboo skewer and rest it on the pan.
- Now keep collecting the milk skin on the skewer.
- Keep repeating this step whilst stirring the milk.
- Once the milk reduced to 1/3 add cream and cook the mixture further 5 minutes.
- Then add sugar and collected malai in the reduced milk.
- Combine everything, cook the rabdi further for 5 minutes.
- Add cardamom powder, turn off the heat and let the rabdi cooldown.
- Garnish it with slivered nuts, rose petals and edible foil if using.
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.
This Vegan Instant Pot Stuffed Peppers recipe is straight from the kitchens of Cyprus. A delicious medley of white rice, tomatoes, lemon, and mint is stuffed inside bell peppers and cooked directly in the Instant Pot or electric pressure cooker. Perfect for a vegetarian meal or side dish.
Why use the Instant Pot for stuffed peppers?
Ingredients
How to make
Stovetop Cypriot Stuffed Peppers
Serving
These delicious stuffed peppers pair well with shirazi salad , however they are perfect as they are.
Storage
INSTANT POT CYPRIOT STUFFED PEPPERS
Ingredients
- 4 peppers
- 1 cup white rice
- ¼ cup chopped tomatoes
- 1 tbsp. tomato paste
- 1 white onion finely chopped
- ⅛ cup dried mint
- ¼ cup lemon juice
- ⅛ cup olive oil
- Salt and pepper
- Instant pot
Instructions
- Rinse the rice in clean water, no need to soak.
- In a big bowl combine all the ingredients and season with salt and pepper.
- Arrange the stainless steel pot in the instant pot.
- Add 1 1/2 cup water and arrange the trivet.
- Wash the peppers and cut the tops of the peppers.
- Fill the peppers and arrange them in a dish.
- Cover the peppers with the pepper tops.
- Seal the pot and select LOW PRESSURE for 2 MINUTES.
- After 10 minutes NPR, remove the peppers and serve hot.
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.
