Some people make rabri using fresh fruit juice or pulp like figs, dates and pineapple, however I feel the best fruit that goes well with rabri is mango.
Adding a little mango pulp gives it a distinct and amazing taste. Here I am sharing with you the recipe for mango rabri.
Presentation time :-05 minutes
Cooking time :- 45/50 minutes
Serves :- 4
Type :- Dessert
Ingredients :-
- 2 liter full cream milk
- 2 tbsp sugar
- 1 cup mango puree
- 1tsp cardamom powder
- 6 saffron threads
- Chopped nuts
Method:-
Boil the milk in a heavy bottom pan, after a boil reduce the heat and cook until it is reduced to 1/3 of its actual quantity. Stir constantly to avoid burning of the milk.
Add sugar, saffron threads and chopped nuts, reserve some nuts for garnishing.
Cook for 5 to 8 minutes more,
switch off the gas .
Transfer to a bowl and cool it.
Once it reaches room temperature add mango puree and mix it well.
Refrigerate for 2 hours.
Serve chilled.
Note :-
You can add honey or jaggry.
You can serve with Malpua, jalebi or imiriti.
You can use it for shahi tukda also.
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