New Recipe: Recipe of summer special ‘Mango Rabri’

  • cut almonds and pistachios in small chunks.

  • peel mango as well and chop in small chunks.

  • 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 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 almonds 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.

  • add cardamom powder, and saffron and mix well. turn off heat and allow to come to room temperature.

  • 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.

  • garnish mango rabri with the remaining chopped pistachios, almond flakes and chopped mango pieces.



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