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rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe |
Tarla Dalal
05 August, 2022
Table of Content
About Rabri Or How To Make Rabdi
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Ingredients
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Methods
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Like rabdi recipe
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What is rabdi made of?
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How to make rabdi
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Pro tips to make rabdi
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Nutrient values
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rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | with 14 amazing images.
rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | is a North Indian traditional sweet dish. Learn how to make rabdi.
Rabdi recipe also known as rabri is a perfectly proportioned combination of milk and sugar, thickened traditionally in a broad-bottomed vessel. When making rabdi, it is very important to stick the cream (malai) to the side of the pan to make lachhedar rabri recipe.
Moreover, if you forget to scrape the sides, the rabdi will also not become thick as the scraping of sides is what thickens the rabdi and give the wonderful mouthfeel of the malai. This authentic luscious and creamy rabdi recipe is just made in 30 minutes.
Many Traditional Indian Favourites like Gulab Jamun, Jalebi and Malpuas taste awesome when eaten topped with rabri.
Tips for making rabdi: 1. You can add a pinch of cardamom powder to enhance the taste. 2. Sticking cream (malai) to the sides of the pan its very important to have lacchedar malai rabdi. 3. Instead of sugar you can also use condensed milk. 4.Make sure you stir it ocassionally or else the rabdi might burn.
Enjoy how to make rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | with detailed step by step images.
Rabri Or How To Make Rabdi
Tags
Preparation Time
2 Mins
Cooking Time
30 Mins
Total Time
32 Mins
Makes
1 cup
Ingredients
Method
For rabri
- To make rabri, heat the milk in a kadhai or a deep non-stick pan on a medium flame till it comes to boil.
- Simmer and cook for approx. 15 to 20 minutes minutes or till the milk reduces to ½ its quantity, while stirring and scrapping the sides of the pan continuously.
- Add the sugar and simmer for another 10 minutes or till the milk thickens.
- Use the rabri as required.
Rabri Or How To Make Rabdi recipe with step by step photos
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Like rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | then do try other dessert recipes also:
- gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun |
- jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) |
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Like rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | then do try other dessert recipes also:
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rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | is made of cheap and easily available ingredients in India: 2 1/2 cups full-fat milk and 2 tbsp sugar. See the below image of list of ingredients for rabdi.
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rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | is made of cheap and easily available ingredients in India: 2 1/2 cups full-fat milk and 2 tbsp sugar. See the below image of list of ingredients for rabdi.
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To make rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | heat 2 ½ cups of full-fat milk in a deep non-stick pan.
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Bring it to boil.
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Stick the cream (malai) formed on the milk to the sides of the pan.
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Simmer and cook on medium flame for approx. 15 to 20 minutes, while stirring continuously.
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Milk is reduced to half its quantity.
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Add 2 tbsp sugar.
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Scrape the malai and add it to the milk.
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Simmer for another 10 minutes or till the milk thicknes.
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Serve rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | or use as require.
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To make rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | heat 2 ½ cups of full-fat milk in a deep non-stick pan.
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You can add a pinch of cardamom powder to enhance the flavour.
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Sticking cream (malai) to the sides of the pan its very important to have lacchedar malai rabdi.
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Instead of sugar you can also use condensed milk.
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Make sure you stir it ocassionally or else the rabdi might burn.
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You can add a pinch of cardamom powder to enhance the flavour.
Nutrient values (Abbrv)per plate
| Energy | 613 cal |
| Protein | 21.5 g |
| Carbohydrates | 56.8 g |
| Fiber | 0 g |
| Fat | 32.5 g |
| Cholesterol | 80 mg |
| Sodium | 95 mg |
Click here to view Calories for Rabri Or How To Make Rabdi
The Nutrient info is complete
Foodie #571012
Oct. 25, 2019, 4:38 p.m.
As I am a big fan of rabdi, I tried this recipe in my home for rakshabandhan & it came out very very delicious & me & everyone in my home were so happy after eating this recipe. I served it with hot hot jalebis. Everyone loved it & our rakshabandhan was very well celebrated at home only. And also as I am new to cooking it is also very easy to make. I want to thank tarla ji for this great recipe of rabdi.....I wish everyone should try this.
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