Mango rabri recipe, how to make mango rabri, aam ki rabri

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Mango rabri recipe

Mango rabri recipe, an easy to make, traditional Indian dessert prepared with reduced milk, mango puree and fragrant saffron that is bursting with fruity summer flavors

mango rabri recipe
mango rabri recipe

Mango rabri recipe is a simple dish with minimal ingredients yet high on flavor. A rich, creamy, fruity, tradtional Indian dessert with a soft pudding like texture. A heavenly combination of creamy rabri, fruity mango and aromatic saffron.

I have a lot of ripe mangoes waiting to be finished. I spent early hours in the morning making mango puree to prepare summer desserts including mango lassi, milkshake, and smoothie. While preparing the puree, the milk was simmering away for rabri preparation. It is a time-consuming mango dish but worth the effort since its a royal dessert in the making. 🙂

An easy, summertime dessert that puts the season’s best fruit to good use. The traditional way of making rabri does take time as milk has to cook on slow fire till it reduces to one-third of its original quantity and becomes a thick mixture. The mango puree once blended into the reduced milk gives an impressive texture. Rabri is versatile as you can add a variety of fruity flavors as add-ins. Mango rabri has the right amount of sweetness, creamy with fragrant mango tones providing a comforting goodness that only the king of fruits can. It makes for a top class mango dessert garnished with flaked almonds, chopped pistachios and chopped mangoes. A perfect party dessert too.

aam ki rabri
aam ki rabri

You can follow the quicker route to make aam ki rabri by using condensed milk which is equally delicious. Use good quality sweet mangoes and not the ones which have a sweet-tart flavor. Since mangoes are sweet, use of sugar is minimal. I wouldn’t advise using canned mango pulp. Use freshly pureed mangoes. I like it chilled, so the longer it sits in the fridge, the better the flavor.

mango rabri
mango rabdi

A vibrant, tropical refreshing mango dessert that brings a smile on your face. Do give mango rabri recipe a try this summer and share your feedback here. 🙂

How to make mango rabri or aam ki rabri

Mango rabri recipe

  Prepare time:  Cook:  Serves: 5 dessert,eggless,festival_sweets,mango,mangoes,rabdi,rabri,sweet,sweets,All Recipes,Eggless Dessert Recipes,Festival Foods,Indian Milk Recipes,Indian Sweets Recipes,North Indian Recipes,Sweet Dessert Recipes
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 Ingredients

  •   Full cream milk 1 litre
  •   Sugar 2 tbsps (adjust)
  •   Mango puree 1 cup, fresh and thick
  •   Cardamom powder 1/2 tsp
  •   Saffron 5-6 strands (soaked in 2 tbsps of warm milk)
  •   Pistachios 6-7, finely chopped
  •   Almonds 4-5, chopped or flakes

Method for making Mango rabri recipe

  1. Boil milk in a large heavy bottomed wide vessel. Once it comes to a boil, reduce to low heat and allow to simmer. Keep stirring at regular intervals, pushing the layer of malai (top of milk) that forms on the top towards the sides of the vessel. Continue to do this till the milk is reduced to less than half of the original quantity.

  2. Keep scraping the sides of the vessel and mix it with the thickening milk.

  3. After almost 60-70 mins or so, the milk would have reduced considerably to a thick mass. Add sugar and half of the chopped nuts and mix. Allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity.

  4. Add cardamom powder, and saffron and mix well. Turn off heat and allow to come to room temperature.

  5. Add the mango puree and mix well till well combined. Remove to a bowl and chill for a couple of hours. You can also serve at room temperature.

  6. Garnish with the remaining chopped pistachios, almond flakes and chopped mango pieces.

  7. Ladle the mango rabri into serving bowls and serve chilled.

Tips

  •   Ensure that you stir the milk at regular intervals so that the milk does not burn.
  •   Use heavy bottomed vessel so that the contents do not burn.
  •   Any left-over rabri can be stored in the fridge for 3 to 4 days or frozen for a few weeks.
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