Millennium Post

Zaffrani Rabri Crème Anglaise with Lauki ke Lacche

For the crème anglaise


Milk150 ml

Rabri150 gm

Vanilla Pod (seeds scraped)1

Egg Yolk4

Caster Sugar40 gm

Saffron0.5 gm


For the crème anglaise, place the milk, rabri, vanilla pod and seeds in a saucepan and bring to the boil. Turn off the heat.

Place the egg yolks and caster sugar in a bowl and whisk until pale and creamy. Pour a dash of hot milk into the egg mixture and whisk to combine, then slowly pour remaining milk, whisking all the while. Pour the mixture back into the saucepan and bring to a gentle simmer. Stirring frequently, cook for 3-4 minutes.

Lauki ke lacche


Bottle Gourd (grated)200 gm

Sugar100 gm

Rose Water10 ml

Nuts (chopped)20 gm

Water75 ml


Put water, sugar and grated bottle gourd in a pan and let it cook on low flame

Once bottle gourd is cooked, increase the flame and cook till water has evaporated

Turn off the flame and finish with rose water and chopped nuts

To serve, put the rabri mixture in a glass and top with lauki ki laccha.

(Courtesy: Chef Prem K Pogakula, Executive Chef, The Imperial New Delhi)

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