How To make Zaffrani Rabri Crme Anglasise With Lauki Ke Lacche? | Instant Zaffrani Rabri Crme Anglasise With Lauki Ke Lacche Recipe

• In a heavy-bottomed pan, bring the milk to a boil and let it simmer on low heat for 2-3 hours, stirring occasionally, until it reduces to half its volume and becomes thick and creamy.
• Add sugar, saffron strands, and cardamom powder to the reduced milk and mix well.
• Cook for another 10-15 minutes until the sugar dissolves completely and the saffron flavors are infused.
• Add chopped nuts and mix well.
• Remove from heat and let it cool to room temperature.
• Chill in the refrigerator for at least an hour before serving.

Instructions for Lauki ke Lacche:

• • In a mixing bowl, combine grated bottle gourd, condensed milk, khoya, all-purpose flour, and cardamom powder.
  • Mix well until it forms a smooth dough.
  • Divide the dough into small equal portions and shape them into small cylindrical dumplings (lacche).
  • Heat oil in a deep frying pan and fry the lacche on medium heat until they turn golden brown.
  • Remove from the oil and drain on paper towels to remove excess oil.
  • Soak the fried lacche in sugar syrup for 10-15 minutes until they absorb the syrup.
  • Serve the sweetened lacche hot with chilled Zaffrani Rabri Crème Anglaise.