Mango Rabri- A rich,fruity Indian Dessert.

Recipe by Home-Chef Mussarath Virani


Mango Rabri

Ingredients:

  • 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


Method:

  1. 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.

  2. When you will see the cream floating on top, then with a spatula, gently move the cream layer.

  3. Bring it towards the side of the pan and stick it to the pan.

  4. Keep on simmering the milk like this and collecting the cream layer on the sides.

  5. 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.

  6. Once the milk reduces to half, then add 2.5 to 3 tbsp sugar. You can add sugar as per your taste.

  7. Add Mawa & then add a 12 to 15 strands of crushed saffron and 1/2 tsp cardamom powder. Stir gently.

  8. Add all chopped dry fruits and save few for garnish

  9. Mix well and turn off the flame

  10. Cool the rabri completely

  11. Add mango purée as the rabri cools and mix it well

  12. Then refrigerate it until cool

  13. 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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