Tucked away in a corner in Old Delhi’s bustling Chandni Chowk, just opposite the Sis Ganj Sahib Gurudwara, is a small shop whose name piques curiosity: ‘Famous Dosa and Cold Drink’. Despite its name, it’s neither the dosa nor the cold drinks that draw a steady stream of visitors every afternoon. It’s the rabdi lassi, served in humble clay kulhads, that has earned this unassuming stall its reputation.
Twenty-five-year-old Imran opened this shop in 2018. Today, he runs it with calm efficiency, serving lassi, cold coffee, shakes, and dosa.
Every morning, Imran begins preparing his signature rabdi, reducing nearly 15 to 20 kilograms of milk into thick, creamy folds of sweetness. While lassi is a familiar summer staple across North India, known for its cooling and digestive properties, rabdi lassi isn’t particularly seasonal. It is an indulgence that comforts just as much in the monsoon as it does in the heat.
Locals don’t drink it every day—it’s too rich, too heavy. But for curious visitors, it’s a must-try. A generous spoonful of thick rabdi is layered into a cold kulhad, after which lassi is poured gently over it. The layers aren’t mixed, so each sip brings the contrasting tastes of the sweet, creamy rabdi and the light, salty lassi.”
You can even ask for a dollop of malai on top, if you’re feeling indulgent!
For the Rabdi:
| Milk | 1 litre | 4 cups |
|---|---|
| Khoya, grated | 100 grams | ½ cups |
| Dried fruits, chopped | 100 grams | ½ cups |
| Sugar | 4-5 tablespoons |
For the Lassi:
| Yoghurt | 2 cups |
|---|---|
| Sugar | if needed |
| Salt | 1 teaspoon |
What You Will Need
Heavy-bottomed pan; Spatula; Mixer/ Hand Blender
Instructions
Begin by pouring the milk into a heavy-bottomed kadhai or pan and placing it over medium heat. Let the milk come to a gentle boil, stirring occasionally to prevent it from sticking or scorching. Once it begins to boil, reduce the heat to low and let the milk simmer. Stir frequently, and each time a layer of cream (malai) forms on the surface or the sides, scrape it down and fold it back into the milk.
Continue simmering the milk for about 35-40 minutes, until it reduces to about half its original volume. The milk should start to thicken and develop a soft, ivory hue along with a rich aroma.
Once reduced, add the grated or crumbled khoya to the milk. Stir well to combine, making sure there are no lumps. Let this mixture cook for another 5 to 7 minutes until the khoya melts completely into the milk and the rabdi reaches a thick consistency.
At this point, stir in the chopped dried fruits. Let the dried fruits cook with the rabdi for a minute or two to soften slightly. Add sugar to taste and mix until fully dissolved. Taste the rabdi and adjust the sweetness, if needed. Once done, remove the pan from heat and let the rabdi cool completely before refrigerating it.
To prepare the lassi, place the thick, chilled yoghurt in a large bowl or blender. Add sugar, if needed, along with some salt, and a small amount of cold water or milk to adjust the consistency. Blend or whisk just enough to make it smooth, creamy, and slightly frothy. Take care not to thin it out too much—the lassi should remain rich and drinkable.
To assemble, spoon 2 to 3 tablespoons of the chilled rabdi into the bottom of each serving glass. Then slowly pour the lassi over the rabdi, so that the two layers remain separate. The rabdi will sit at the bottom while the lassi forms a smooth upper layer.
Serve immediately while cold, without stirring.
Tips
Use full-fat milk and yoghurt for the best texture and richness.
Variations
If you’d like some added flavour, sprinkle a pinch of cardamom powder, or a few strands of saffron soaked in warm milk, or a splash of rosewater over the rabdi lassi.
Imran owns Famous Dosa and Cold Drink, a small shop in Delhi’s Chandni Chowk. He established the shop seven years ago, and it remains his first job and proud venture. Imran lives with his family in Welcome, a close-knit neighbourhood in East Delhi.
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