Name: Luchir Rabri recipe by Sangeeta Basak at BetterButter
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 6
Ingredients: For Rabri:; Full fat Cow Milk 1.5 litre; Sugar 1 cup or as per your taste; Cardamom powder 2 teaspoon; Soaked raisin 4 tablespoon; Saffron few strands; For Luchi:; All purpose flour 1 cup; Oil 5 tablespoon for moyan; Salt 1 pinch or as per your taste; Water to make the dough; Oil for deep frying luchi; For Garnishing:; Chopped almonds 4-5; Chopped cashew nuts 6-7; Saffron few strands

ABOUT Luchir Rabri RECIPE

It is a experimental sweet dish from my kitchen. Here I have just combined two popular bengali dishes, one is luchi and another is rabri. It comes out just awesome. Lets give a different taste to your taste buds.

Ingredients Serving: 6

For Rabri:
Full fat Cow Milk 1.5 litre
Sugar 1 cup or as per your taste
Cardamom powder 2 teaspoon
Soaked raisin 4 tablespoon
Saffron few strands
For Luchi:
All purpose flour 1 cup
Oil 5 tablespoon for moyan
Salt 1 pinch or as per your taste
Water to make the dough
Oil for deep frying luchi
For Garnishing:
Chopped almonds 4-5
Chopped cashew nuts 6-7
Saffron few strands

Instructions

Now take all purpose flour in a bowl to make luchi dough. Add oil and salt to it.
Now add water to knead the dough and make a semi soft dough. Then cover it with a wet cloth. Leave it at least for an hour.
Take milk in a heavy bottomed wok. Let it boil on medium heat.
After boiling, simmer the gas and stir it at 2-3 minutes regular interval continuously so that it doesn't get burnt from bottom. Always scrape the sides and get the sides malai into the milk. Boil the milk until it reduces to 1/3rd.
Now add cardamom powder and sugar. Let the sugar get dissolved.
When sugar will get dissolved, you can see the milk becoming little more thin. So boil the milk until it reaches to earlier thickness and add few saffron strands. Then switch off the flame. Add soaked raisin. Keep it aside.
Now take oil for frying in a pan. Heat it on high flame first and then reduce the flame.
Make small size ball from the dough.
Now roll the ball using roller pin. If needed take little bit warm oil to roll luchi.
Deep fry the luchi in medium to high flame.
keep it on a kitchen tissue paper so that extra oil will be absorbed.
Now dip the luchi in the rabri one by one.
Let it come to room temperature. Then keep it in fridge at least for an hour.
Serve it chilled. Before serving, garnish it with chopped cashews, almonds, and few saffron strands.

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