Mango rabri recipe is a simple, a dessert with minimal
ingredients yet high on flavour. A rich, creamy, fruity, traditional Indian
dessert with a soft pudding like texture. A heavenly combination of creamy
rabri, fruity mango and aromatic saffron.
Ingredients:
Full cream milk - 1
litre
Sugar - 2 tbsps
(adjust)
Mango puree - 1 cup,
fresh and thick
Cardamom powder -
1/2 tsp
Saffron - 5-6
strands (soaked in 2 tbsps of warm milk)
Method:
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 less than half of the original quantity.
Keep scraping the sides of the vessel and mix it with the
thickening milk.
After almost 60-70 mins or so, the milk would have reduced
considerably to a thick mass. Add sugar and mix. 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 scooped mango pieces.
Ladle the mango rabri into serving bowls and serve.
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