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Mango Rabri Recipe | Aam ki Rabri | Mango Rabdi Recipe | How to make Mango Rabdi at home
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Mango Rabri Recipe | Aam ki Rabri | Mango Rabdi Recipe | How to make Mango Rabdi at home

This delicious Mango Rabri is a heavenly combination of creamy rabri, fruity mango, and aromatic saffron. It is a simple recipe to make mango rabdi the way it's traditionally made.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 5
Calories 260kcal

Ingredients

  • 1 liter Full Cream Milk
  • 2 tbsp Sugar (adjust as per taste)
  • 1 cup Mango puree (Fresh and Thick)
  • 1 Mango (for garnishing)
  • ¼ tsp Cardamom Powder (elaichi)
  • 6 strands Saffron or Kesar (soaked in 2 tbsps of warm milk)
  • 10 Pistachios (pista)
  • 10 Almonds (badam)

Instructions

  • Firstly, cut the almonds and pistachios into small chunks.
  • Further, peel mango as well and chop it into small chunks for garnishing.
  • Now, boil milk in a large heavy-bottomed wide vessel.
  • Once it comes to a boil, reduce to heat and allow it to simmer.
  • Additionally, 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 ⅓ of the original quantity.
  • Keep scraping the sides of the vessel and mix it with the thickening milk.
  • When milk gets thick in quantity, add sugar and ⅔ chopped almond pistachios into it and mix well.
  • Allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity.
  • After that, add cardamom powder, and saffron and mix well. Turn off the heat and allow it to come to room temperature.
  • Additionally, add the mango puree and mix well till well combined. Finally, remove to a bowl and chill for a couple of hours. You can also serve this tasty mango rabdi at room temperature.
  • Garnish Mango Rabri with the remaining chopped pistachios, almond flakes, and chopped mango pieces.

Notes

  • Ensure that you stir the milk at regular intervals so that the milk does not burn.
  • Use a 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 and consumed.