Recipe by Home-Chef Mussarath Virani
1.5 L full fat milk
2 mangoes pureed
1 to 2tbsp Sugar
12-15 Saffron strands
1 crushed cardamom
100g khoya or dried milk
2tbsp chopped almonds
2tbsp chopped cashew
2tbsp chopped pistachios
Take 1.25 L of full fat whole milk in a thick bottomed kadai & heat the milk on a low flame, till the milk starts to froth or form a layer of cream/malai on top.
When you will see the cream floating on top, then with a spatula, gently move the cream layer.
Bring it towards the side of the pan and stick it to the pan.
Keep on simmering the milk like this and collecting the cream layer on the sides.
This process of collecting the cream layer has to be done many times. continuous simmering of the milk will bring the cream on top and you have to bring & stick it to the sides. In between also stir the milk gently on occasions, so that the milk does not get burnt from the bottom. If you do too much of stirring and if quickly, then you won't get the layers of cream in the Rabri.
Once the milk reduces to half, then add 2.5 to 3 tbsp sugar. You can add sugar as per your taste.
Add Mawa & then add a 12 to 15 strands of crushed saffron and 1/2 tsp cardamom powder. Stir gently.
Add all chopped dry fruits and save few for garnish
Mix well and turn off the flame
Cool the rabri completely
Add mango purée as the rabri cools and mix it well
Then refrigerate it until cool
Serve cold in a bowl and garnish with dry fruits.
Remember : ADD MANGO PURÉE ONLY WHEN RABRI IS AT ROOM TEMPERATURE IF U ADD IT WHEN RABRI IS HOT OR LUKEWARM, THE RABRI CAN CUDDLE OR GET SPOILED SOON.
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