Laccha Rabdi

By Chef Praveena L

Preparation Time : 3.5 Hrs

Tags: Punjabi


Serves 1/2 kg

Rabdi is a popular sweet dish in North India, it has a thick and creamy texture, and it is made rich with full cream milk, loads of malai, dry fruits, cardamom powder, and saffron.

About the Dish

Laccha Rabdi is a Punjabi delicacy, that’s all about milk. Also known as Rabri or Rabadi, it has several variations in different households and has a similar dish named, Basundi. Interestingly, Bengal had banned Laccha Rabdi, in 1965, because of economic recession and its excessive use of milk. However, after protests from sweet shops, they removed the ban. Our chef uses her family recipe, which makes Laccha Rabdi an authentic and yummy.

How to Eat

It's supposed to be eaten without any accompaniments as it gives a flavourful experience on its own. It has a thick consistency and is a sweet treat that's garnished with chopped dry fruits. It can be enjoyed cold or at room temperature and can be eaten as a dessert or as a snack all to yourself!!

About the Chef

Chef Praveena L