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Laccha Rabri with Sevai Tart By Chef Akanksha Khatri

Akanksha Khatri
Laccha Rabri with Sevai tart is a wedding delicacy. Chef Akanksha Khatri shares the recipe in detail.

Serves

3

Cooking Time

10-15 Min

Meal Type

sweet

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Laccha Rabri

    • 1 litre full fat milk

    • 3/4 cup sugar

    • 1/2 tsp cardamom powder

    • 1/4 tsp saffron

    • 1 tsp rose water

  • For Sevai Tart

    • 1 cup roasted sevai

    • 1/2 cup condensed milk

PREPARATION

  1. 1

    Heat milk in a pan. When the milk starts to boil, keep collecting it on the sides of the kadai. Keep repeating the process till the milk has reduced to almost 1/3rd. Now add sugar and boil for another 10 minutes, till the sugar dissolves.

  2. 2

    Now add cardamom and switch off the flame. Let it come to room temperature. Add rose water and mix well.

  3. 3

    Combine crushed sevai and condensed milk and mix well.

  4. 4

    Take a spoon of this mixture and press down in a round mould to form a tart. Set in refrigerator for an hour.

  5. 5

    Place a spoonful of rabdi on the tart and top it up with laccha malai.

  6. 6

    Garnish with saffron milk, chopped pistachios and varakh.

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