rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe |
by Tarla Dalal
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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.
- 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 as required.
Rabri Or How To Make Rabdi recipe with step by step photos
Nutrient values (Abbrv) per cup
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