Mango Rabdi Recipe / Aam Ki Rabri Recipe with step by step description, important tips and precise video: Hello I am Abida the author of this post and today I am going to share a very yummy dessert which can make any of you occasion a special one that is homemade Mango Rabdi Recipe / Aam Ki Rabri Recipe. Mango Rabdi Recipe / Aam Ki Rabri Recipe is a very quick recipe which can be prepared within 30-40 minutes with just three basic ingredients mango, sugar and milk.

You may also like: Mango Burfi , Mango Ice Cream Recipe, Aam panna Recipe, Mango Frooti Recipe

Ingredients:

  • Full fat milk – 2 lts
  • Sugar – ½ cup + more if required
  • Saffron – few strings
  • Mangoes – 6-7

Method:

  1. Take a big and heavy bottom kadahi.
  2. Pour full fat milk and cook it on medium to high heat until it remains 2/3 of its quantity.
  3. Always use cooking vessel which is double or more of the milk quantity, as in big vessel we can cook milk on high heat and can prepare the rabdi fast.
  4. When the milk comes to a boil add saffron in it and again cook the milk on medium to high flame.
  5. When milk comes to a boil, gently slide the malai to the sides and stir the milk from the bottom and sides.
  6. Remove the spoon and again let the milk comes to a boil, repeat the same process again.
  7. Keep doing this process until the milk remains 2/3 of its quantity.
  8. Keep the flame from medium to high or low which ever is convenient to you.
  9. When milk remains 2/3, add sugar into it and cook until sugar dissolves.
  10. Cook the rabdi for another few minutes and then turn off the heat.
  11. Let the rabdi come to room temperature.
  12. Rabdi tends to thicken on cooling.
  13. While the rabdi is cooling we will prepare the mangoes.
  14. I always prefer to take mix variety of mangoes for desserts and puddings as it gives different flavour in each bite. But you can take any variety of mango you like but make sure it should not be sour.
  15. Take 3 mangoes, peel and cut them into pieces.
  16. Grind the mangoes into coarse paste without adding water. Keep it aside.
  17.  Take 3 to 4 mangoes, peel and cut them into small pieces. We will use these mangoes for garnishing.
  18. When the rabdi cools completely add mango puree and mix well.
  19. At this stage taste and adjust the sweetness in the rabdi. If you feel like adding more, add few spoons of powdered sugar onto it and mix well.
  20. Finally add chopped mangoes in it.
  21. Keep the mango rabdi into the fridge and let it cool completely before serving.
  22. After cooling if you feel that the consistency of the rabdi has thicken, then you can add little cold milk into it and adjust the consistency.

Tips:

  • Always use cooking vessel which is double or more of the milk quantity, as in big vessel we can cook milk on high heat and can prepare the rabdi fast.
  • Keep the flame from medium to high or low whichever is convenient to you.
  • I always prefer to take mix variety of mangoes for desserts and puddings as it gives different flavour in each bite. But you can take any variety of mango you like but make sure it should not be sour.
  • Never add mangoes into hot rabdi.
  • Always add little sugar in the starting, so that we can adjust the sugar after adding the mangoes depending on the sweetness of the mangoes.
  • Keep the mango rabdi into the fridge and let it cool completely before serving.

After cooling if you feel that the consistency of the rabdi has thicken, then you can add little cold milk into it and adjust the consistency.

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