mango rabdi recipe | aam ki rabri | mango rabri recipe | how to make mango rabdi

mango rabri recipe or aam ki rabri or mango rabdi recipe or how to make mango rabdi



mango rabri recipe or mango rabdi recipe with step by step process - a simple recipe to make mango rabri or mango rabdi the way it's traditionally made.


mango rabri is a north indian sweet dish made from milk and mangoes. A rich, creamy, fruity, traditional Indian dessert with a soft pudding like texture. A heavenly combination of creamy rabri, fruity mango and aromatic saffron.

summer season is best known for mangoes. this is an easy, summertime dessert that puts the season’s best fruit to good use. the traditional way of making rabdi 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. it is flavored with cardamoms, saffron with the addition of dry fruits like almonds and pistachios. this version of mango rabri is also called as lachedar aam rabri in hindi.

you can follow the quicker route to make aam ki rabri by using condensed milk which is equally delicious. use good quality sweet mangoes for best flavours. since mangoes are sweet, use of sugar is minimal.

mango rabri or mango rabdi can be served warm or chilled. i like it chilled, so the longer it sits in the fridge, the better the flavor. this can be served in any occasion as a dessert. you can also serve mango rabri with shahi tukda and falooda.


If you have a lot of ripe mangoes waiting to be finished, then you can go ahead and make mango puree to prepare some other desserts including mango lassi, mango milkshake, and mango smoothie.

if you are looking for more sweets recipes, then do check nankhatai, aam papad or mango papad, mango kalakand etc.

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Ingredients for Mango Rabri Recipe :

  • full cream milk - 1 litre
  • sugar - 2 tbsp (adjust or as per taste)
  • mango puree - 1 cup, fresh and thick
  • mango - 1 (for garnishing)
  • cardamom (elaichi) powder - ¼ Tsp
  • saffron (kesar) - 5-6 strands (soaked in 2 tbsps of warm milk)
  • pistachios (pista) - 6-7
  • almonds (badam) - 4-5


Directions for Mango Rabri Recipe :

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

mango rabri recipe or aam ki rabri or mango rabdi recipe

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 and consumed.


Recipe Card for mango rabdi recipe or aam ki rabri :


4.8 from 138 reviews
mango rabdi recipe | aam ki rabri | mango rabri recipe | how to make mango rabdi
 
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mango rabri recipe or mango rabdi recipe with step by step process - a simple recipe to make mango rabri or mango rabdi the way it's traditionally made.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 5
Nutrition:
Serving size: 1 cup
Calories per serving: 412 cal
Fat per serving: 8 g
Ingredients :
  • full cream milk - 1 litre
  • sugar - 2 tbsp (adjust or as per taste)
  • mango puree - 1 cup, fresh and thick
  • mango - 1 (for garnishing)
  • cardamom (elaichi) powder - ¼ Tsp
  • saffron (kesar) - 5-6 strands (soaked in 2 tbsps of warm milk)
  • pistachios (pista) - 6-7
  • almonds (badam) - 4-5
Instructions :
  1. cut almonds and pistachios in small chunks.
  2. peel mango as well and chop in small chunks.
  3. boil milk in a large heavy bottomed wide vessel.
  4. once it comes to a boil, reduce to low heat and allow to simmer.
  5. keep stirring at regular intervals, pushing the layer of malai (top of milk) that forms on the top towards the sides of the vessel.
  6. continue to do this till the milk is reduced to ⅓ of the original quantity.
  7. keep scraping the sides of the vessel and mix it with the thickening milk.
  8. when milk gets thick in quantity, add sugar and ⅔ chopped almonds pistachios into it and mix well.
  9. allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity.
  10. add cardamom powder, and saffron and mix well. Turn off heat and allow to come to room temperature.
  11. 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.
  12. garnish with the remaining chopped pistachios, almond flakes and chopped mango pieces.
Note :
  1. ensure that you stir the milk at regular intervals so that the milk does not burn.
  2. use heavy bottomed vessel so that the contents do not burn.
  3. any left-over rabri can be stored in the fridge for 3 to 4 days and consumed.

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