Rabdi | Rabri Recipe | How to Make Traditional Lachha Rabri at Home - Mr.Desi

Rabdi | Rabri Recipe | How to Make Traditional Lachha Rabri at Home

Rabdi | Rabri Recipe – Creamy, Dreamy North Indian Sweet You’ll Love

You know those desserts that just pull you back to old memories?
Rabdi is one of those.

That thick, creamy, slightly chewy malai floating on sweet, saffron-kissed milk...
Honestly, it’s not even fair how good it is.

And while it does take a little patience, the process is almost... meditative.
If you love slow cooking, stirring, and watching magic happen in a kadai, you’re going to love this.

Creamy traditional Rabdi garnished with nuts and saffron

What is Rabdi, Really?

At its heart, Rabdi is simply milk, cooked slow and low, until it forgets it's milk and becomes pure bliss.
As it reduces, layers of cream (malai) form on top — and instead of stirring them in like kheer, you gently push them to the sides, let them thicken, and fold them back later.

The end result?
A rich, almost lacy texture, packed with layers of thickened milk, tiny bites of nuts, and the golden warmth of cardamom and saffron.

It’s rich but not heavy. Sweet but not cloying.
Basically... it's perfect.

Why You’ll Fall in Love with Rabdi

  • That malai! It’s messy, imperfect, and absolutely addictive.

  • Tastes like celebrations — seriously, every wedding, Holi, Diwali buffet deserves a bowl of Rabdi.

  • Can be made ahead — it actually tastes better after chilling.

  • Pairs with everything — Malpua, Jalebi, Gulab Jamun... or just a spoon!

And bonus:
Once you taste homemade Rabdi, no sweet shop version will ever match it again.

Ingredients You’ll Need

  • 1.25 litres full-fat milk (no shortcuts, please)

  • 2.5 to 3 tablespoons sugar (adjust to your liking)

  • 15 to 18 strands saffron (lightly crushed)

  • ½ teaspoon cardamom powder

  • 1 teaspoon rose water or kewra water (optional but fancy)

  • A handful of blanched, slivered almonds and pistachios

Psst: Want to get extra? Toss in a few cashews or pine nuts too.

What’s the Best Pan for Rabdi?

You need a wide, heavy-bottomed kadai.
Not negotiable.

The wider the surface, the faster your milk reduces.
The thicker the bottom, the safer your Rabdi is from turning into a burnt milk crime scene. 😅

No tall saucepans please — you'll be stirring till next Holi.

How to Make Rabdi (Real Talk Version)

1. Prepping the Nuts

If you're feeling fancy (and you should be!), blanch almonds and pistachios in hot water for about 20–30 minutes.
Peel them, slice them into lovely little slivers, and keep a few aside for topping later.

No time? Just chop them. Nobody’s judging.

2. Start the Slow Dance

Pour your full-fat milk into the kadai and set it on low to medium heat.
Don’t rush it. Let it get warm, let it get cozy.

Soon, you’ll see a delicate layer of cream (malai) floating on top.
When you spot it, gently, gently push it to the side of the pan.

Stick it there like a treasure.
You’ll be collecting these precious layers throughout.

3. Patience and Scraping

This is the part where you become a magician.

  • Let the milk simmer.

  • Collect the malai on the sides.

  • Stir once in a while — carefully — to stop the bottom from catching.

You’ll be doing this slow rhythm — simmer, collect, stir — for about an hour.
But honestly, it's strangely satisfying.
(Play some music in the background, trust me.)

4. Sweetening the Deal

Once your milk is reduced to half its original amount, toss in:

  • Sugar

  • Crushed saffron

  • Cardamom powder

The kitchen will smell divine at this point.
Try not to stick your face in the kadai.

5. Keep Going (You're Almost There)

After adding the sugar and spices, keep collecting malai layers until the milk reduces even further — to about one-third of its starting volume.

At this stage, your Rabdi will be thick, dreamy, and begging you to steal a spoonful.

6. The Grand Finale

Now comes the best part:

  • Scrape down all those layers of malai from the sides.

  • Gently fold them back into the thickened milk.

  • Stir in your slivered almonds, pistachios, and a splash of rose water or kewra water.

One final gentle stir — and you’re done!

I mean, you could wait for it to cool.
Or you could eat it warm, right out of the kadai.
I won't tell.

Serving Ideas

  • Serve warm on a chilly evening — it’s pure comfort.

  • Cool it for a few hours and serve cold — creamy, chewy, luxurious.

  • Pair with Malpua, Jalebi, Gulab Jamun, or even Poori for a real feast.

Sprinkle some extra nuts and saffron on top before serving if you’re feeling fancy.
(Which you should be. You made Rabdi, you deserve the glam.)

Storage Tips

  • Cool the Rabdi completely if you’re storing it.

  • Keep it in an airtight container.

  • Will stay fresh in the fridge for 3 to 4 days — though good luck making it last that long!

Remember: it thickens more once chilled.
So if you love a silkier texture, keep it a little thinner when cooking.

Quick Expert Tips

  • Full-fat milk = real magic.
    Low-fat just won't cut it for those beautiful malai layers.

  • Wide kadai = faster love.
    More surface area = faster evaporation = quicker Rabdi.

  • Gentle stirring = perfect texture.
    Stir just enough to prevent burning, not so much that you kill the malai.

  • Add nuts, flavors your way.
    Cardamom, rose water, saffron — make it yours.

FAQs About Rabdi

Q: Can I speed up the process?
A: Short answer — no.
Long answer — if you rush, you lose the malai layers. And really, that's the whole soul of Rabdi.

Q: What else can I garnish with?
A: More nuts, saffron, rose petals if you’re feeling poetic.
Maybe even a tiny edible silver leaf if you're throwing a party.

Q: What sweets pair best with Rabdi?
A: Malpua + Rabdi = pure gold.
Jalebi + Rabdi? Fireworks.
Gulab Jamun + Rabdi? Don’t even get me started.

Q: How long does homemade Rabdi last?
A: 3 to 4 days in the fridge — if it survives that long.

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