Lacchedar Rabdi

Ingredients:

• MILK | दूध 1.5 LITRES
• SUGAR | शक्कर 3 TBSP / 50 GRAMS

Method:

1. To make lacchedar rabdi a large kadhai is very important as you get more surface area to follow & replicate the process that the halwais do.
2. Also make sure that it’s a heavy bottomed vessel so that the milk doesn’t burn from the bottom.
3. Pour the milk into the kadhai & switch on the gas flame to high.
4. Keep stirring the milk at regular intervals & bring it to a boil.
5. After the milk comes to a boil, lower the flame to medium & wait briefly until a layer of malai (fat) forms on the surface of the milk, it will only take a couple of seconds.
6. Once that layer of malai forms, pull it towards the side using a satay stick or fork or a spatula & stick it on the surface of the kadhai.
7. You can also use a hand fan or a flat plate to air the surface for the malai to form faster.
8. Make sure that you don’t stir the milk at all & you also don’t have to mix the malai stuck to the sides until the milk reduces to 1/3 of its quantity, until then keep repeating this process.
9. Once the milk has reduced to 1/3 then add the sugar & then stir the milk to dissolve the sugar, do not mix the thick layer of malai that has formed on the sides just yet.
10. Once the sugar dissolves, scrape the malai from the sides using a spatula & add it into the milk, avoid the slightly browned parts from the sides.
11. Further mix the malai very gently into the milk & cook for 2-3 minutes over high flame, at this stage it might seem like the rabdi is too thin & runny, but it will thicken up nicely once it cools down, a good rabdi should also have a little bit of milk along with the lacche of malai.
12. Transfer the rabdi into a bowl & place it in the fridge after it comes down to room temperature.
13. Your lacchedar rabdi is ready, serve it once chilled & garnish it with some slivered nuts & dry rose petals, you can have it as it is or pair it with some hot & crispy jalebis, gulab jamuns or make rabdi falooda.