Go Back

RABRI RECIPE|TASTY AND EASY METHOD FOR THIS FESTIVAL

Slow-cooked to perfection, this traditional lachha rabri is a celebration of patience and indulgence. Made from full-fat milk simmered gently until it thickens into creamy layers of malai, it’s infused with saffron, cardamom, and a touch of rose water for a luxurious finish. Each spoonful carries the warmth of Indian festivities, the richness of heritage, and the comfort of home. Whether served chilled or warm, this rabri pairs beautifully with jalebi, malpua, or eaten solo as a soulful dessert.
धीमी आंच पर पकाई गई यह पारंपरिक लच्छेदार रबड़ी स्वाद और धैर्य का संगम है। फुल-फैट दूध को धीरे-धीरे गाढ़ा किया जाता है, जिससे मलाई की परतें बनती हैं। इसमें केसर, इलायची और गुलाब जल की खुशबू मिलाकर इसे और भी खास बनाया जाता है। हर चम्मच में त्योहारों की गर्माहट, परंपरा की मिठास और घर जैसा सुकून महसूस होता है।
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 people
Course: Dessert
Cuisine: Indian
Calories: 500
Notes

Notes

📝 Recipe Notes

Technique Tips

  • Malai Formation: Don’t stir too often. Let the cream settle naturally before gently pushing it aside.
  • Pan Choice: A wide, heavy-bottomed pan is essential for proper reduction and malai layering.
  • Heat Control: Keep the flame low once the milk boils—this ensures slow caramelization and prevents scorching.

Flavor Enhancements

  • Saffron Soak: Soak saffron in warm milk for 10 minutes before adding—it releases deeper color and aroma.
  • Rose Water: Optional, but adds a delicate floral note that balances the richness.
  • Nut Garnish: Blanched and slivered almonds and pistachios add texture and visual appeal.

Serving Suggestions

  • Serve in earthenware bowls for rustic charm.
  • Pair with hot jalebi, crispy malpua, or chilled falooda.
  • Garnish with silver vark or dried rose petals for festive flair.

Storage & Shelf Life

  • Keeps well in the refrigerator for up to 3–4 days.
  • Flavor deepens over time—best enjoyed after resting for a few hours.