Lachha Rabari By Chef Akanksha Khattri

Ingredients:

• 2 litres of full fat milk
• 10-15 strands of saffron
• ½ cup sugar
• ½ tsp rose water

For garnish:

• Slivers of almond or pistachio
• Dried rose petals

Preparation: 

• Take a heavy bottom pan, and add milk to it. Bring the milk to a boil and then add saffron. Lower the heat to medium and let a layer of malai form on top.
• Using a skewer, push the layer of malai on the side of the pan. Keep repeating the process and keep pushing the malai on the sides.
• Cook the milk for one to one and half hours till you are left with half a litre of milk. Then add sugar to this milk and mix well.
• Add the laccha collected on the sides back to the rabri, add rose water and cook for another minute.
• Pour the rabri in earthen pots for more flavor or just transfer it in a serving bowl. Garnish with almond and pistachio slivers. Serve.