Rabdi Recipe with Raw Milk | Lachha Rabri Recipe
This Lachha Rabri is made by boiling raw milk on low heat for a long time until it becomes dense and changes into a beautiful cartelized color. Sweetened with a hint of sugar and flavored with saffron, cardamom and rose water, this rabdi recipe with raw milk is going to be one of your beloved Indian desserts for festivals like Holi or Diwali.
- 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.
Until you get the first boil, you have to stir it occasionally to make sure that it is not sticking to the bottom.
Use heavy bottom and wide mouth pan (not deep like a saucepan). Wide pan helps the milk to evaporate quickly and heavy bottom will prevent the milk from burning and scorching at the bottom of the pan.
Cook on low and slow throughout the rabri making process.
The cooking time given is approximate. It may vary depending on the shape, size of the pan and intensity of the flame.