Sunday, 8 July 2012

Lasuni Rabdi

Reading articles and magazines is quite a good idea especially when your mind is empty and you have strong desire to experiment.

I laid my hands on a very old issue of the Upper crust magazine and it send a tingling sensation in my tongue by reading a recipe called "Lasuni Rabadi". The name of the recipe was such obnoxious, so I wondered what the recipe will taste like?

To end my speculations and all the pondering I decided to try my hands on this recipe. It is a traditional Indian sweet from Lucknow. 

Ingredients (4 servings):-

  • Lasun (Garlic) - 6-7 Bulbs  
  • Parboiled Rice- 1 Cup
  • Sugar- 8 Table spoon
  • Milk - 1 litre
  • Mawa (grated) - 500 gm
  • Jaggary (grated) - 60 gm
  • Kesar- Few strands
  • Cardamom Powder- 3 gm
  • Salt - A pinch (To enhance the taste)


  1. In a heavy bottom vessel, pour the milk and keep for boiling.
  2. Whilst the milk is boiling, chop the garlic and boil it 3-4 times in water & strain.
  3. Add grated mawa to the boiling milk and stir the mixture on a low flame.
  4. Add parboiled rice & continue the stirring process.
  5. Add dry fruits to make it more rich in taste and nutrition.
  6. Add kesar, cardamom powder and let the milk reduce, stir continuously.
  7. Add grated jaggary , sugar & a pinch of salt & blanched garlics at last.
  8. Let all the ingredients blend very well on a slow flame.
  9. When the mixture turns into coating consistency switch off the flame
  10. Garnish the rabdi and serve hot.
Lasuni Rabdi

Tip- Do not forget to thank me while relishing the rabdi.