Kesar Rabri/Lacha Rabri/Lacha Rabdi

Rabri is one of the most popular dessert/sweet  from India made by reducing milk.It's rich and absolutely yumm.Goes well with Malpua,Gulab Jamun Falooda etc....I simply love this.Though the method is time consuming the result is really worth the effort.Serve it chill or enjoy it warm it taste simply yumm...

The recipe is very simple and the ingredients are very few. Only thing you need to remember few things to get the perfect layers aka Lacha in the rabri..I Prefer using a wide non stick pan to do this but usually a thick bottomed vessel or a deep wide kadai is used to reduce the milk.The milk has to be reduced on a very low flame.The cream layer forms on top has to be carefully pushed aside of the pan.

Ingredients
Full fat cream Milk 1 litre
Sugar 2 tbsp
few strands of saffron/kesar
Almond chopped
rose water few drops

Method:

• In a wide non stick pan/thick bottomed pan bring milk to boil
• Once the milk has come to a boil reduce the flame to the lowest.
• You will see a layer f cream over the milk,With the wooden spoon/spatula push the cream layer to the sides of the pan.
• You have to repeat this for a number of times till the milk has reduced and is thick
• Add sugar and saffron to the milk when its thick enough.
• Scrape the cream collected in the sides of the pan and combine it to the thickened milk.
• Add few drops of rose water.
• Turn off the flame and garnish with almonds.
• Serve it at room temperature or enjoy it chilled.