Easiest Way to Prepare Super Quick Homemade Lachedar Malai Rabdi
Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a special dish, Recipe of Ultimate Lachedar Malai Rabdi. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Lachedar Malai Rabdi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lachedar Malai Rabdi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lachedar Malai Rabdi is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lachedar Malai Rabdi estimated approx 1 hour. Prep Time: 5 mins..
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Lachedar Malai Rabdi using 7 ingredients and 5 steps. Here is how you cook it.
The very traditional way to enjoy the same & its unbeatable flavourful tastes & immensely irresistible gorgeous looks 😋
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Ingredients and spices that need to be Take to make Lachedar Malai Rabdi:
- 1 L Full Cream Milk: Boiled & Reduced to just 250 ml
- 1/4 Cup Fine Sugar or 1/8 Cup Condensed Milk- (Anyone)
- 1/2 tsp Green Cardamom Powder
- 1/8 tsp Nutmeg Powder: Optional
- 1 Pinch Saffron: Optional
- 1/8 Cup Dry Fruits: Finely Chopped- (Pistachios & Almonds)- This is optional traditionally however you can take your own call)
- 2 tbsps Milk Powder: Optional- (To thicken the Milk a bit faster)
Instructions to make Lachedar Malai Rabdi
- Heat up a heavy & thick bottomed vessel over the medium-high flame initially & Add in the milk to it & let it first come to its initial rolling boil point- Reduce the flame now, to the low-medium & keep on stirring continuously until the entire quantity reduces to its 1/4th ie. 250 ml.
- Keep on stirring & spreading/layering the Malai from the boiling milk continuously at sides/edges of the pan/vessel & at times keep on scraping it gently but not completely-
Ensuring that it doesn’t turn brown at any point of time hence be very careful with your heat maintained quite persistently until the entire process is completed & we get our desired quantity of the reduced milk out of it
- While, stirring you see that the milk has reduced to almost more than its half then, add in the sugar & the milk powder to well dissolve in it & hasten the very process of thickening while giving out thick layers of the Malai that’s required to be accumulated at the edges of the vessel & that’s very important for this process of the Rabdi making at all points, quite authentically & traditionally
- Once done, turning off the flame, allow it to cool down quite substantially & you’d see that it’s thickened even more hence turn off the flame rightly once it’s quite substantially thick enough- Post cooling down, scrape off the edges of the milk pan or vessel in which we kept on accumulating & gathering the Malai-
That’s what makes it absolutely LACHHEDAR MALAI RABDI 🤤
- Add in the finely chopped dry fruits & saffron strands, post cooling it down completely & while serving it in the serving bowls/tumblers, etc. Traditionally, the dry fruits aren’t used in it but it’s your own call whether to go for it or not…It’s absolutely ready to be served either in the RT or chilled…ENJOY 💁🏻♀️
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So that is going to wrap it up for this special food How to Make Speedy Lachedar Malai Rabdi. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!