Make this Lachha Rabri Recipe to enjoy during festivals like Holi or Diwali. Prepared with Raw milk, sweetened with a hint of sugar and flavored with saffron, cardamom and rose water, this rabdi recipe is going to be your favorite Indian dessert recipe ever!!
Learn how to make Lachha Rabri at home with raw milk, saffron, sugar and cardamom. It is is one of the must try Indian desserts made during festivals like Holi or Diwali.
In this Rabdi recipe, I kept it simple and traditional by boiling the raw milk in low heat for hours (trick is: after the first boil, reduce the heat to low and forget about it) until, the milk reduced to the 1/4th of the original quantity. I didn’t have to use milk powder or condensed milk. You don’t have to. Sometimes, keeping it simple is the best way to go about it. The result is phenomenal.
WHAT IS LACHHA RABRI
It all started in Mathura and Varanasi.., travelled fast to the East India. The basic process of making lachha rabri is same everywhere though – simmer the milk for hours until it becomes a slightly-thick condensed milk, which is the base layer of the dish. Then keepcollecting the cream (malai) that continues to form on the top. Lastly, mix the collected clotted cream to the very reduced and very condensed milk along with sugar, saffron and cardamom. Chill and serve. Thats is your Rabdi in all its glory.
And, laccha is just another name of malai or skin that forms when full-fat milk is boiled.
WHAT MILK TO USE
You will never get the taste and texture that you are looking for if you opt for reduced fat milk. Only and only use the whole milk or full fat milk. Back home in India, fresh raw milk is used to make laccha rabri.
So, What Is Raw Milk?
Raw milk is raw meaning, its not been pasteurized or homogenized. It primarily comes from cows but raw milk can also be from goats, sheep, buffalos or even camels. It can be used to make a variety of products, including cheese, yogurt and ice cream.
So, if you have lactose intolerance, asthma, autoimmune and allergic conditions, Raw Milk can be a better choice for you. It’s a complete, natural food containing more amino acids, antimicrobials, vitamins, minerals and fatty acids than pasteurized milk.
WHAT PAN TO USE TO MAKE RABDI
A thick bottomed spacious pot or pan is all you will need. Heavy bottom pans reduces the chance of burning and sticking.
MAIN INGREDIENT USED IN MAKING RABDI
I have used 1/2 gallon Raw Milk in this Lachha Rabdi with raw milk recipe. Raw Milk is available in many grocery stores these days. If you don’t want to used Raw Milk, then regular full fat milk can be used.
This recipe for rabdi with raw milk, doesn’t really need any sugar. When milk gets condensed, it automatically becomes naturally sweet. However, I have used about 1/4 cups of sugar to just sweeten it. You can replace sugar with jaggery or brown sugar.
CARDAMOM, SAFFRON & ROSE WATER
Cardamom, saffron and rose water are used to flavor the rabdi. Saffron and rose water can be optional but cardamom is a required flavoring for this lachha rabri recipe with raw milk.
STEPS TO MAKE RABDI WITH RAW MILK
Preparing Rabri is very easy but time-consuming. In essence, you need to leave the milk simmering for hours. Pay attention from time to time to push the layers of milk cream to the side of the pot. The cream will keep forming on top. This Indian Festive Dessert requires a bit of patience but the outcome is totally worth the wait.
STEP 1 Add 1/2 gallon or 1.8 liters of raw milk in a deep bottomed non stick pot. Keep stirring the milk on high heat till you get the first boil.
NOTE – this step is important. you cant leave the milk unattended or else it will boil over.
STEP 2 After the first boil, reduce the heat to the lowest.
NOTE – No need to stir the milk now.
STEP 3 – The Milk with start to froth or form a layer of cream (malai) on top. When you will see the cream floating on top, use a spatula to gently move the cream layer to the side of the pot. Continue simmering and collecting the malai or the cream, pushing it to the side of the pot.
NOTE – Stir the milk a few times after you have moved the layer of cream to the sides of the pan.
STEP 4 – Once you see that milk has reduced to 1/4 th of the original amount used, add a pinch of crushed saffron, 1 TSP cardamom powder and 1/4 th cup of sugar. Scrape off all the collected cream/malai/lachha from the sides and gently mix in with the reduced milk.
STEP 5 – Simmer for few more minutes and then turn off the gas. Let the lachha rabri rest for few hours before you serve. Once rested, the rabdi will thicken even more.
HOW TO STORE RABDI MADE WITH RAW MILK
- In the refrigerator – it stays good for a week in an airtight container.
- In the freezer– it stays good for up to 3 to 4 months. Thaw it on the counter for few hours or in the refrigerator overnight.
The rabdi is served warm or chilled, either as dessert by itself or with other tasty sweet treats. Pour the rabri in earthen pots for more flavor or else just transfer in a serving bowl. Garnish with your choice of nuts and edible rose petals.
If you freeze this into kulfi mold – you’ll have creamy, rich malai kulfi ready.
Make Shahi Tukda. Deep fry slices of white bread in ghee. Pour warm Rabdi on top.
Serve with Malpua. Make Malpuas with flour and milk. Pour Rabdi on top.
OTHER FESTIVE RECIPES
KEEP IN TOUCH – Are we friends yet? Let’s connect on-Facebook| Instagram | Pinterest | Twitter. Never miss a recipe. Pin this photo for future reference. As Holi is just around the corner, I made this Lachha Rabri.
Rabdi Recipe with Raw Milk | Lachha Rabri Recipe
- 1 Deep Bottomed Pot (Preferably non-stick)
- 1/2 Gallon Raw Milk (1.8 ltr)
- 1/4 Cup Sugar (Reduce or increase the amount per your taste)
- 1 TSP Cardamom powder
- 1 TSP Rose water (Optional)
- 1 Pinch Saffron crushed
- Silver bark for decoration (Optional)
- Take milk in a wide, heavy bottom pot and heat on high to medium heat. Stir continuously.
- Once the milk starts to boil, lower the heat to low. Gradually, lachha or milk cream will begin to form on top. Gently push the cream to one side using a spatula.
- Continue to collect the cream as the milk keeps simmering on low and slow.
- Once the raw milk condenses to 1/4th of the original amount, add sugar, saffron and cardamom powder.
- Continue to cook the rabdi for another 5 minutes. Lastly, turn off the heat and add the rose water. Once the lachha rabri cools down, chill in the refrigerator. Chilling the rabdi will thicken it further more.
- Before serving, add nuts of your choice and decorate with some silver bark.