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2 liter - full fat
3/4 cup -
1/2 tsp -
1/4 tsp -
1 tsp - rose water
How to Make Lachcha rabdi
Soak, peel and chop almonds and pistachio.
Soak saffron in hot milk and crush to make a paste.
Take a big, wide and heavy bottom pan or kadhai. Grease the sides and bottom of the pan with ghee.
Add milk in the pan and boil on medium flame. When milk start boiling, a layer of malai will start forming over the milk.
Now take the malai with the spatula and keep collecting it on the sides of the pan. Collect on all the sides and keep stirring the milk in between so it will not stick in the bottom.
Keep repeating the process till the milk is reduced to almost 1/3. Now add sugar and boil for 10 minutes.
Add saffron, cardamom and chopped nuts and switch off the flame.
Now scrape the malai from the sides of the pan and add in the milk.
Let it come to room temperature.
Add rose water and refrigerate for a minimum of 2 hours .
Garnish with some chopped nuts and soaked saffron. Serve chilled.
Recipe courtesy: Maayeka
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.