MANGO RABDI - MANGO RABRI

    Rabri/ Rabdi is one of the most delectable Indian Desserts. It is a tasty & creamy traditional Indian Dessert basically prepared with Milk - reduced, sweetened and flavoured.  This Rabri recipe is a simple twist given to the authentic version, where freshly pureed Mangoes are added in the Rabdi converting it into a mango flavoured Rabri/Rabdi.  Though a summer treat, if you can get hold of Mangoes or tinned Pureed Mangoes during Diwali, then this classic dessert is going to be an added treat to you Diwali Platter.  And if you are a Mango lover, then this desert is for you.

    Traditionally, milk is slow-cooked in a Kadai or a flat pan, until layers of Malai forms which is collected and added into the Rabdi which forms layers of Malai/Cream in it giving it a name "Lachedhar Rabri".   In Gujarat & Maharashtra, a similar Sweet dish called Basundi is prevalent. But the style of preparation and the texture of the dessert is totally different.  But ingredients and taste-wise both the recipes look similar.  

   
      Rabri/Rabdi is slightly time-consuming recipe when it comes to preparation. The authentic recipe call for reducing and thickening the milk on a low flame, then it is sweetened with Sugar, flavoured with Cardamom, Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture to the Rabri/Rabdi, freshly pureed Mangoes are added into the Rabdi once it cools down.  Mix well thoroughly and there you go with an Mango flavoured Rabdi.

 
     Rabri/Rabdi is usually served warm/chilled as such. It can be served as a standalone dessert or can be paired with other sweets.  Add a Kulfi/Mango Kulfi to Mango Rabdi and convert it into a fancy Mango Falooda. Mango Rabri/Rabdi is one of the best way to end a scrumptious meal.   

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Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes

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HOW TO MAKE MANGO RABRI/RABDI

MANGO RABDI - MANGO RABRI

INGREDIENTS:

For MangoRabri/Rabdi:

Mango Puree - 2 Cups
Milk - 4 Cups
Condensed Milk - 2 Cups
Cardamom -7-8 Pods
Saffron - few Strands
Kewra Essence - few Drops
Mango Pieces - 1/2 Cup

MANGO RABDI - MANGO RABRI

METHOD:

For Mango Rabri/Rabdi:

• Puree the Mangoes and keep it aside. 
• Cut Mango into small pieces nd keep it aside.
  
• Grind Cardamoms along with few teaspoons of Sugar into a fine powder and keep it aside. 
• Finely Chop/Sliver the Nuts and keep it aside.
• Soak Saffron strands in 1/4 Cup of warm milk and keep it aside.
• Combine Milk and Condensed Milk in a heavy-bottomed pan(preferable a wide open-mouthed pan) & mix well.
• Boil this mixture on a low flame stirring it at intervals.
• After about 15-20 Minutes the mixture would start to thicken.
• Scrap the sides and collect the cream(malai) which collects at the top.
• Add it back into the Rabri mixture and mix well.
• Pour in the soaked Saffron strands, add Kewra Essence, Cardamom Powder and give a quick stir.
• Add half the amount of finely chopped/slivered Nuts and mix well.
• Cook Rabri/Rabdi on a low flame, collecting the thickened Malai(cream) from the top and adding it back into the mix.
• Rabri/Rabdi gets layered and textured with this Malai(cream).
• Cook for few more minutes or until it reaches the desired consistency.
• Switch off the flame and allow the mixture to cool down.
  
• Then, pour in the Mango Puree, add the Mango pieces and mix well until it is well incorporated into the Rabdi mix. 
• Garnish Mango Rabri/Rabdi with remaining Chopped/Slivered Nuts, Rose Petals and a few strands of Saffron, just before serving.
• Serve Mango Rabri/Rabdi as such, warm or chilled. 
• Combine Mango Rabri/Rabdi along with Mango Kulfi for a wonderful Mango Falooda for an utter Royal treat.

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MANGO RABDI - MANGO RABRI

 

NOTES:

• Cook Rabri/Rabdi on a low flame stirring it at intervals, preferably in an wide open-mouthed heavy-bottomed pan.
• Care should be taken that the milk does not scorch at the bottom, which will totally spoil the taste of the dessert. 
• Grinding Cardamoms with Sugar yield a fine powder.
• Adding Saffron is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of  Rabri/Rabdi to suit your preference.
• Allow the mixture to cool down.  Then, pour in the Mango Puree and mix well until it is well incorporated into the Rabdi mix.
• Add Mango Puree once  the rabri cools down, otherwise it may curdle.
• You do not need to cook after the Mango puree is added.
  
• Mango Rabri/Rabdi tends to get thicker when chilled.
• Garnish Mango Rabri/Rabdi with preferred choice of Nuts.
• Can can it with a few freshly cut Mango pieces.
  
• Garnishing it with Rose Petals & Saffron strands are purely optional.