Lacchedar Rabdi
Relish the taste of royalty with Lacchedar Rabdi, where every spoonful brings you a step closer to culinary nirvana. Perfect for your festive table, this dessert not only satiates your sweet cravings but also adorns your dining experience with its luxurious appeal.

1 bowl
For 4 people
Difficulty
Easy
Taste
Extra Sweet
Health Benefits
Energy Boost: Provides a quick source of energy.
Bone Health: High in calcium, supporting bone strength.
Comfort Food: May help in reducing stress and boosting mood.
Rich in Proteins: Aids in muscle repair and growth.
Versatile Dessert: Can be paired with various other desserts for enhanced taste.
215 kcal
in 234g
Protein:
8g
Fats:
8g
Carbs:
25g
Cholesterol:
29mg
Sodium, Na:
125mg
Potassium, K:
370mg
Allergy Advice
This recipe contains Dairy Products. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
1 & half Liters Full Fat Milk
50 grams Sugar
Tips
Consistency Check: The perfect rabdi should have a thick consistency with a flowy texture, balancing the malai layers.
Stirring Technique: Minimize stirring to ensure proper layering of the malai.
Serving Suggestion: Chill thoroughly before serving to enhance its richness and flavor.
Directions
Prepare the Equipment: Use a large, heavy-bottomed kadhai (wok) to increase the surface area, allowing the milk to thicken and form layers effectively.
Boil the Milk: Pour the milk into the kadhai and set the gas to high. Bring the milk to a boil, stirring occasionally.
Form the Malai: Once boiled, reduce the heat to medium. Wait for a layer of malai to form on the surface, then gently pull it to the side and adhere it to the kadhai walls using a satay stick or spatula.
Repeat the Process: Continue heating without stirring. Allow the malai to build up on the sides until the milk reduces to one-third of its original volume.
Add Sugar: Add sugar, stirring just enough to dissolve it, taking care not to disturb the thickened malai.
Scrape and Mix Malai: Scrape the malai off the sides, folding it back into the milk. Increase the heat and cook for an additional 2-3 minutes. The mixture will thicken upon cooling.
Cool and Serve: Transfer the rabdi to a bowl and let it cool to room temperature. Refrigerate until chilled. Serve garnished with slivered nuts and dried rose petals, alongside jalebis or gulab jamuns.
Notes
Lacchedar Rabdi is rich in calcium and protein but is high in calories and fats.
It's excellent for bone health but should be avoided by those with lactose intolerance or diabetes due to its high sugar and dairy content.
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