Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching Lacchedar Rabdi Recipe | प्योर दूध से बनाइयें हलवाई जैसी लच्छेदार रबड़ी | Chef Sanjyot Keer. and this video is uploaded by Your Food Lab at 2023-11-06T06:10:43-08:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [XywQpc6Honk]
| Name | Lacchedar Rabdi Recipe | प्योर दूध से बनाइयें हलवाई जैसी लच्छेदार रबड़ी | Chef Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 06-11-2023 14:10:43 |
| Video Discription | Full written recipe for Lacchedar Rabdi Prep time: 5 minutes Cooking time: 35-40 minutes Serves: 5-6 people Ingredients: MILK | दूध 1.5 LITRES SUGAR | शक्कर 3 TBSP / 50 GRAMS Method: To make lacchedar rabdi a large kadhai is very important as you get more surface area to follow & replicate the process that the halwais do. Also make sure that it’s a heavy bottomed vessel so that the milk doesn’t burn from the bottom. Pour the milk into the kadhai & switch on the gas flame to high. Keep stirring the milk at regular intervals & bring it to a boil. After the milk comes to a boil, lower the flame to medium & wait briefly until a layer of malai (fat) forms on the surface of the milk, it will only take a couple of seconds. Once that layer of malai forms, pull it towards the side using a satay stick or fork or a spatula & stick it on the surface of the kadhai. You can also use a hand fan or a flat plate to air the surface for the malai to form faster. Make sure that you don’t stir the milk at all & you also don’t have to mix the malai stuck to the sides until the milk reduces to 1/3 of its quantity, until then keep repeating this process. Once the milk has reduced to 1/3 then add the sugar & then stir the milk to dissolve the sugar, do not mix the thick layer of malai that has formed on the sides just yet. Once the sugar dissolves, scrape the malai from the sides using a spatula & add it into the milk, avoid the slightly browned parts from the sides. Further mix the malai very gently into the milk & cook for 2-3 minutes over high flame, at this stage it might seem like the rabdi is too thin & runny, but it will thicken up nicely once it cools down, a good rabdi should also have a little bit of milk along with the lacche of malai. Transfer the rabdi into a bowl & place it in the fridge after it comes down to room temperature. Your lacchedar rabdi is ready, serve it once chilled & garnish it with some slivered nuts & dry rose petals, you can have it as it is or pair it with some hot & crispy jalebis, gulab jamuns or make rabdi falooda. #YFL #SanjyotKeer #rabdi The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Process 2:16 Plating 8:12 Outro 8:58 [XywQpc6Honk] |
| Category | People & Blogs |
| Tags | Recipes | Comfort food | Street food | Indiancuisine |
