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Laccha Rabri with Sevai Tart Recipe By Chef Akanksha Khatri

Name: Laccha Rabri with Sevai Tart Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: Indian
Ingredients: 1 litre full fat milk; 3/4 cup sugar; 1/2 tsp cardamom powder; 1/4 tsp saffron; 1 tsp rose water

Laccha Rabri with Sevai Tart Recipe

Akanksha Khatri

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

Preparation Time

10-15 Min

Cooking Time

10-15 Min

Meal Type

dessert

Difficulty

MEDIUM

Ingredients For Laccha Rabri with Sevai Tart Recipe

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

How to make Laccha Rabri with Sevai Tart Recipe?

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.
Now add cardamom and switch off the flame. Let it come to room temperature. Add rose water and mix well.
Combine crushed sevai and condensed milk and mix well.
Take a spoon of this mixture and press down in a round mould to form a tart. Set in refrigerator for an hour.
Place a spoonful of rabdi on the tart and top it up with laccha malai.
Garnish with saffron milk, chopped pistachios and varakh.

View Step by Step Recipe

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.

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

Combine crushed sevai and condensed milk and mix well.

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

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

Garnish with saffron milk, chopped pistachios and varakh.

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.

Laccha Rabri

Akansha Khatri

Meetha Toh Banta Hai

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