Lachheda Rabdi | Rabdi Recipe

Ingredients:

Method:

Take Milk in a thick bottomed kadai or pan & begun to heat the milk on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.
When you will see the cream floating on top, then with a spatula, gently move the cream layer.
Bring it towards the side of the pan and stick it to the pan.
Keep on simmering the milk like this and collecting the cream layer on the sides.
This process of collecting the cream layer has to be done many times.
Continuous simmering of the milk will bring the cream on top and you have to bring & stick it to the sides.
Keep stirring the milk occasionally, so that the milk does not get burnt from the bottom. if you do too much of stirring and if quickly, then you won't get the layers of cream in the rabri.
Once the milk reduces to around 250 ml then add sugar. you can add sugar as per your taste and cook for another 5 minutes.
Continue collecting the cream and bringing it to the sides of the pan.
Also do stir the milk gently after you bring the cream towards the sides of the pan.
If you don't stir the milk then there is a possibility of the milk getting browned or burnt from the bottom. Switch off the flame.
Pour the rabri in earthen pots for more flavour or else just transfer in a serving bowl.
Garnish with almond and pistachio slivers.
Either serve hot or chill in refrigerator for a few hours before serving.