So here is the thing I have learnt about Indian desserts. While some of them are best enjoyed as standalone dishes (like rasgulla, kheer and halwas), the rest serve as perfect accompaniments to other dishes elevating the overall experience several notches up. Rabdi or Rabri is a delicious exception to this rule and one that works like a charm in both avatars. Rabdi is a creamy concoction of thickened milk, sugar and nuts with deep layers of creamy malai in it. Laccha Rabri comes flavoured with cardamom, saffron and nuts and is a wholesome treat by itself. Sold in kulhads across the Northern half of the subcontinent, Laccha Rabri is a creamy dessert and can get a little too heavy on your stomach due to its thick consistency, but we are not complaining! Rabri is also enjoyed as a topping over piping hot and crisp jalebis, crunchy and sugary malpuas, melt-in-your-mouth shahi tukdas and delightful kulfis.
Here's a delicious recipe of Rabri by Niru Gupta that would help you whip up the simple dessert in the comforts of your kitchen. Get ready for a major slurp-fest!