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Rabdi (Halwai Style Lachhedar Rabri)
Halwai style lachhedar rabdi with no shortcuts, just a few staple ingredients. This classic Indian dessert is perfect on its own or paired with jalebi and malpua. Makes 2 cups of Rabdi.
Servings: 4
Calories: 299kcal
Equipment
Recipe Video
Ingredients
- 6 cups whole milk
- 4 tablespoons sugar
- ½ teaspoon ground cardamom
Optional
- 12 saffron strands leave it out for a white rabdi
- 1 tablespoon raw unsalted pistachios thinly sliced
- 1 tablespoon raw unsalted almonds thinly sliced
Instructions
- Pour the milk into a wide kadai or pan. Stir with a spatula and bring to a boil, making sure the milk does not stick to the bottom.
- Lower the heat to medium. As layers of malai form on the surface, use a fork to gently lift them and press them onto the sides of the pan. Continue for 15 to 20 minutes, stirring only the milk in the center as needed.
- Once the milk has reduced by half, spoon some milk over the malai on the sides to keep it moist. Do not let the side malai brown; lower the heat if needed.
- Add the sugar, cardamom, and saffron (if using). Stir the milk in the center until the sugar dissolves, cooking for another 5 to 10 minutes.
- Turn off the heat once the milk has reduced to about one third, while there is still some milk in the pan.
- Using a silicone spatula, scrape all the malai from the sides into the center. Mix gently, keeping the layers intact.
- Garnish with pistachios and almonds. Cool to room temperature, then refrigerate for at least 1 hour. Serve chilled.
Wave a small hand fan over the milk for about 45 seconds to help the malai form. Repeat a few times.
Rabdi thickens substantially as it cools, so stop cooking while it still looks a little loose.
Nutrition
Serving: 0.5cup | Calories: 299kcal | Carbohydrates: 31g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 139mg | Potassium: 592mg | Fiber: 1g | Sugar: 31g | Vitamin A: 602IU | Vitamin C: 0.3mg | Calcium: 464mg | Iron: 0.3mg
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