Lachhedar Shahi Rabdi
One of my favorite delicacies is a ‘lachhedar rabdi’. It is easily cooked with just a few basic ingredients. It takes time but definitely tastes out of this world. On a rainy day, it also teams well with malpuas, jalebi or shahi tukra. Good quality milk is an essential ingredient, and here I completely rely on none other than Verka Milk !
- 1½ Verka Full Cream Milk
- 3-4 tbsp sugar
- 5-6 strands saffrom
- 12 each, pistachios and almonds
- 4 ‘elaichis’, powdered (optional)
- Use a really heavy, wide pan or ‘kadhaaai’, add milk and put it on high heat.
- Turn the heat to low when the milk comes to a rolling boil.
- Soon, a creamy membrane will develop on the surface. Skim it away and stick it along the side of the vessel.
- Repeat this pattern, each time a thin layer forms over the top of the milk.
- Soak the pistachios and almonds in warm water for 30 minutes. Remove, peel and slice into slivers.
- Continue to pile on layer after layer of ‘lachhas’ along the edge of the vessel. This could take a little over an hour.
- When the milk has reduced to 1/3rd of the original volume, add saffron and sugar.
- Allow to boil and form another layer on top. Collect and continue for another 10 minutes.
- Now scrape all the thickened layers off the side of the vessel and gently push them back into the kadhaai. Do not break up the ‘lachha’ structure too much.
- Simmer for another few minutes, then add most of the sliced nuts and ‘elaichi’ if using.
- Cool and serve, garnished with the remaining nuts.
Note : Monitor the milk with great care. It should be stirred so that it does not get scorched. On the other hand, do not stir continuously. Then, the cream layer will not get a chance to form at all. You can grate some apples into the cooled rabdi to get an apple rabdi. For a mango rabdi, stir some fresh mango pulp into the cooled mixture. A splash of ‘kewda’ water is often used to perfume the rabdi.