Kesar Badam Lachcha Rabri

by Shaheen Ali

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Milk reduction is the most slow and tiring process, but the outcome is indeed very delicious and can be used making various delicacies. One such all time favorite recipe that is no less than a show stopper in my house id Kesar Badam Lachcha Rabri. The combination of saffron, almond and milk can never go wrong. This is something that even if the recipe gets spoiled the outcome will still taste amazing..lol Okay so coming back to the dessert, kesar badam lachcha rabri is slightly different from regular rabri we make at home or get in stores. Normally we reduce the milk to desired consistency and flavor it with fruits, saffron etc. But in lachcha rabri we collect the milk solids that get deposited in sides while reducing the milk and add then back in the last. By doing this, the solids don’t dissolve back and give a lachcha look. Adding almonds which are pre blanched and sliced, gives a bite to your dessert and saffron ofcourse adds the aroma and the flavor.

My website was recently migrate from Cucumber Town hence i had been going through mixed emotions. Where i was sad of moving from CT on the other hand happy to make a self hosted site where i’ll be the master all alone. During this roller coaster of emotions just thought to bid adieu to Cucumber Town with a smile and thank them for all the help they offered me during the process. This particular post is dedicated to all the team who helped me making my own website all over again. Cheers to everyone and my good wishes for each one of you shall always be there.

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Print Recipe
Kesar Badam Lachcha Rabri
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 2 hours
Servings
people
Ingredients
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
  1. In a thick bottomed pan heat milk to get a boil. Once the milk start boiling, simmer the gas flames and allow the milk to cook till it starts reducing and turn thick and creamy.
  2. When the milk starts to reduce you will see a creamy layer forming at the sides. Scrap it with a spatula and collect in a separate bowl. Keep doing this in regular intervals when ever the cream is formed. This process needs to be many times to collect the milk solids.
  3. Meanwhile blanch the almonds, remove skin and cut them in thin slices. Collect the slices in a bowl and keep aside.
  4. By now the milk must have reduced to half, this is when we need to add sugar. The quantity of sugar totally depends on one's choice, for me 4 tbsp sugar was more than enough but you can adjust accordingly.
  5. Keep stirring till the sugar melts and then add crushed saffron, and cardamom powder. Simmer the gas and let the milk cook again.
  6. Meanwhile keep collecting the milk solids from the sides in a bowl. After some time you will see the color of milk changing to golden yellow. This happened because of saffron.
  7. When the milk reduces to 1/3 and is thick and creamy, drop in the milk solids collected and give a quick stir.
  8. Add almond slices and kewra water and turn off the gas.
  9. Let the rabri cool for some time and then pour them in earthen bowls or ramekins or any dessert bowl you have and let them cool completely.
  10. Garnish the rabri with some saffron strands, few slices of almonds and some dried rose petals. You can also garnish with edible silver leaf.
  11. Refrigerate it well before serving and serve chilled !
Recipe Notes

If you like this rich and scrumptious dessert then try making at home this weekend and enjoy with your family and friends. Don't forget to share your feedback and views in comments below.

Love : Shaheen

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