Creamy Mango Rabri Recipe: When the summer sun scorches, one feels like eating something cold and sweet. What can be said about things made from mango? Be it mango lassi, mango shake or cold mango rabri, all these are amazing in taste and cool the body. Today we will talk about one such special sweet – Mango Rabri.
Mango Rabri is a sweet that you can eat with great gusto after lunch or dinner. It’s lovely, and everyone likes the taste of mango, from children to adults. And the best thing is that it is also very easy to make! So, let’s learn how to make tasty mango rabri at home without delay.
Ingredients required to make Mango Rabri:
1 litre whole cream milk (thick milk makes the rabri creamy)
2 ripe sweet mangoes (pulp removed)
1/2 cup sugar (you can add more or less according to your taste)
1/4 teaspoon cardamom powder (for fragrance)
8-10 saffron strands (soaked in a bit of milk – it will give both colour and flavour)
10-12 chopped almonds and pistachios (for garnishing)
1 teaspoon Desi Ghee (for greasing the pan)
Easy way to make Mango Rabri:
First, grease a heavy-bottomed pan by adding one teaspoon of ghee. This will prevent the milk from sticking to the bottom. Add 1 litre of whole cream milk to the pan and heat it on a medium flame.
When the milk comes to a boil, reduce the flame and let it cook slowly. Keep stirring the milk in between to avoid sticking to the bottom.
As the milk cooks, it will thicken and cream will start forming on its sides. Keep scraping this cream and mixing it in the milk. This cream will give the rabri a real taste and thickness.
Add 1/2 cup sugar and mix well when the milk is almost half-cooked. Cook till the sugar dissolves in the milk.
Now reduce the flame further, add the previously prepared mango pulp (puree), and mix well. Let it cook on a low flame for 5-7 minutes, so the mango flavour dissolves well in the milk.
After this, add 1/4 teaspoon cardamom powder and the soaked saffron threads to the pan. Cook it for 2-3 minutes more.
Now turn off the gas and garnish the rabri with chopped almonds and pistachios.
Keep the prepared rabri in the fridge to cool. The cold mango rabri is ready to serve! Take it out in a bowl and enjoy it.
Things to keep in mind while making Mango Rabri:
Always use fresh and sweet mangoes. This will enhance the taste of the rabri.
Always cook the milk on a low flame to thicken the rabri. Do not use high heat to cook it quickly; it will not taste good.
You can also add a few drops of rose water on top to make it taste even better.