Rabri is a sweet condensed milk dish made by slow boiling of milk on low heat till it becomes thick and changes colour, jaggery or sugar is added to sweeten it. Rabri has a long history; it finds mention in ancient Indian scriptures of the early 1400s. Laccha means loop or coil, while the Rabri is made the top layer of cream is set aside to the vessel to let it flake. Once the Rabri is done these flakes are removed and used as garnish on top of the Rabri making it more delicious.
Chef Akanksha pairs the Laccha Rabri with Sevai tart, a vermicelli mixed in condensed milk This makes this dish more lip-smacking and completely yummy.