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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.

For more INDIAN SWEETS, Click here..

Cuisine - Bengali, Varanasi
Recipe Type - Desserts
Difficulty - Easy
Serves - 3 - 4
Author - SM

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

For more Recipes 'FOR THE SWEET TOOTH', Click here...

HOW TO MAKE MANGO RABRI/RABDI

Name: Sweets Served with Rabri/Rabdi
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Indian
Ingredients: Shahi Tukda/Double Ka Meetha ingredients: Bread, Ghee, Milk, Sugar, Rabri, Dry fruits; Gulab Jamun with Rabri ingredients: Khoya, Maida, Sugar, Cardamom, Rabri; Rasmalai/Rasgulla with Rabri ingredients: Chhena, Milk, Saffron, Sugar; Kulfi Falooda ingredients: Full cream milk, Sugar, Cornflour, Rose syrup, Vermicelli; Falooda Drink ingredients: Falooda Sev, Sweet Basil Seeds, Rose syrup, Milk

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

For Garnishing:

Cashew Nuts - Few
Almonds -Few
Pistachios - Few
Rose Petals - Few
Saffron - Few Strands

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.

For more 'PAYASAMS, PRADHAMANS & KHEERS', Click here...

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.

FALOODA

Falooda, this recipe is what I have eaten it as Falooda. My recent mishap with understanding Falooda as the one & only Falooda Drink & the story of Kulfi Falooda.... Anyway, I have always loved to order Falooda and the last time I ate it was in Cochin in 2018. A tall glass of Falooda layered with Rose Syrup, Sabja Seeds in Milk based concoction, a few slices of Kulfi & garnished with copious amount of Nuts & more nuts. This tall glass of Falooda even made me skip my dinner and skipping a meal when in India is a big taboo according to me. The reason being, it would be the only time we would get a chance to succumb to our cravings with local delicacies. But this Falooda made me so full & satiated.

A Falooda recipe has taken its twists & turns and is catered in numerous versions with whims & fancies, it is one special Indian cold drink which masquerades itself as a Dessert too. This Falooda recipe is served as a cold drink layered with Rose Syrup, Sabja Seeds, Falooda Sev/Vermicelli, a thick milk base - sometimes Rose milk or sometimes a sweet thick concoction of Milk & sugar, some recipes even serve it with Rabri/Rabdi. This tall glass of cold drink can be served chilled topped with a hearty dollop of Ice cream/Kulfi. Garnishing Falooda also goes with the whims & fancies - you can garnish it with chopped nuts, dry fruits, fresh fruits, jelly, honey, saffron, rose petals etc., & etc.,

FALOODA

What is the difference between a Kulfi Falooda and a Falooda recipe is that, the Kulfi Falooda is more or less like a dessert which you can scoop out at eat. Whereas this Falooda is a cold drink with a flavoured Milk base. Whatsoever a Falooda recipe should be sinfully rich, decadent and utterly delicious. See... who is explaining the difference between both the recipes. Haa!!! Mistakes happen paa... and it is from where we learn too...

In this Falooda recipe, I have made it with Rose Milk base and have served it with Kulfi instead of Ice cream.

For KULFI FALOODA RECIPE, click here...

Cuisine - Iran(Mediterranean), Indian

Course - Dessert

Difficulty - Medium

Serves - 1

Author - SM

Preparation Time - 20 - 30 Minutes

Soaking Time - 30- 45 Minutes(Sabja Seeds)

Cooking Time - 7-10 Minutes(Vermicelli/Falooda Sev)

For more INDIAN SWEETS, click here...

LAYERS IN FALOODA DRINK

FALOODA

We need the following items to make a Falooda Drink:

ROSE SYRUP
FALOODA SEV
SABJA SEEDS
SWEETENED MILK BASE/ROSE MILK/RABRI/RABDI
KULFI/ICE CREAM
NUTS FOR GARNISHING

ROSE SYRUP:

ROSE SYRUP

First we would need a Rose Syrup to drizzle all over the base & the Rose Syrup gives a wonderful colour & flavour to this drink. You can use this Rose Syrup to make Rose Milk base.

FALOODA SEV -

FALOODA SEV

Falooda means ‘shredded’ in idiomatic Urdu & it refers to the thin Vermicelli/noodle like ingredient made out of corn flour, which is the integral part of Falooda. Make it from scratch, or we can easily get it incorporated with store-fought Falooda Sev, I was not in any way lucky to get hold of it. And my son was like, why don't you make it from scratch. Me with my lethargic attitude gave a wide smile, convinced him and finally settled with Vermicelli/Semiya. Whatsoever both the ingredients does total justice to the recipe. One main thing to keep in mind is to leave the cooked Falooda Sev/Vermicelli in cold water for a few minutes.

SABJA SEEDS -

SABJA SEEDS

The next ingredient we need are the Sabja Seeds/Sweet Basil Seeds/Tukhmaria. A long- awaited ingredient lying safely in my freezer since my last India trip which was in 2019. Soaked it up for about 30-45 minutes and there it was all the items ready to be catered for making a Kulfi Falooda. Soaking Sabja Seeds makes it edible & makes it easily digestible.

MILK BASE - The milk base needed for Falooda drink can be a simple milk & sugar based concoction or, we can get experimental by

ROSE MILK

RABRI/RABDI

VERMICELLI/SEMIYA PAYASAM

ROSE MILK: Making the Base with Rose Milk/Bandung.
RABRI/RABDI: Then if you love to serve Falooda in its utter rich version, then it would be perfect to serve it with Rabri/Rabdi.
VERMICELLI PAYASAM: Or, if you already have Vermicelli Payasam simply add is a base with other ingredients & there you are with a delicious Milk base & here you can also skip making Falooda Sev/Vermicelli.
SWEETENED MILK: Yet another quick-fix version would be to simply mix milk & condensed milk for the Milk base.

ICE CREAM/KULFI - Some Falooda Drink recipes are served topped with a big scoop of Ice Cream or with slices of Kulfi in it. But serving with Ice cream/kulfi are purely optional.

For more KULFI RECIPES, click here

NUTS - Serve Falooda garnished heartily with chopped nuts of your choice. I have used finely chopped Cashew Nuts, Almonds & Pistachios.

GARNISHING - You can get easy with the choice of garnishing a Falooda. Simply serve it with finely chopped nuts or can go to the extent of making it rich & decadent by adding a few strands of Saffron, Rose Petals etc., Some recipes serve Falooda with dry fruits, cut fresh fruits, jelly etc.,

Once all the items are ready, it is time to serve it. Falooda is a cold drink served in layers of Rose Syrup, Falooda Sev or Vermicelli, Sabja Seeds(Sweet Basil Seeds) in a Milk Base, & served topped with Ice Cream/Kulfi and garnished with nuts or dry fruits.