Rich & creamy Mango Rabdi recipe with detailed step by step pictures. Mango Rabdi video recipe, Aam Ki Rabri recipe made with full cream milk & juicy mangoes! Summer special mango flavored rabdi recipe – perfect homemade dessert!
Mango Rabdi is a delicious summer special dessert made with full cream milk and mango. Rabdi is a very popular milk-based sweet made all over India, but is quite famous in North India. Although there are only a few ingredients, the recipe is time-consuming as the milk is cooked on a very low flame in a heavy pan and it must be stirred constantly. As the milk boils, the milk skin and the milk solids from the sides are added back into the boiled milk again until it gets creamy. It is thick, delicious and very rich with a lot of chopped dry fruits added in. Rabdi is served with Kala Jamun or Jalebi and also with Gulab Jamun too.
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When mangoes are in season, it is best to make mango flavored rabri also known as aam ki rabdi. We add mango puree to the rabdi after it has cooled completely and it goes really well together. It is typically served chilled with chopped dry fruits and mango pieces on top. It thickens further on chilling in fridge and it is a perfect dessert to be served with your favorite meal. There is not a lot of added sugar as the mango puree is naturally sweet and is relatively guilt-free too!
Ingredients
Full Cream Milk is used for making rabdi to get the best results, as it makes it creamier and thick on cooking. If you use low fat milk or toned milk, the quantity of the rabdi will be much lesser and it will not be thick enough.
Mango Puree made from ripe juicy mangoes is added to the cooked and cooled down rabdi. By using fresh mangoes that are sweet enough, you do not have to add any extra sugar while making the puree. Alternatively, you can also use ready-to-use mango puree.
Saffron adds a natural golden yellow hue to the rabri and also imparts a unique flavor to the reduced milk.
Chopped Nuts like Pistachios and Almonds make for an interesting textural variation and also make the rabdi thicker.
Sugar can be added to the reduced milk or rabdi as per your sweetness preferences. We will add just about 2 tablespoon of sugar for ½ litre of milk to make rabdi that is not overtly sweet.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a heavy pan heat ½ litre full cream milk. Boil it on low flame.
As milk skin begins to form on top, push it away to the side and continue boiling the milk on low flame.
Continue to boil the milk on low flame and in few minutes, it starts to bubble & raise.
The milk boils and raises to the top of the pan, stir it continuously to bring it down and to remove the skin from top, pushing it to the sides.
Now add ¼ teaspoon cardamom powder and mix well.
Continue to cook the milk on low flame stirring it continuously until it starts to reduce. Now add 2 tablespoon chopped dry fruits like pistachios and almonds.
Next add large pinch of saffron/kesar. Mix well.
Keep boiling the milk on low flame, removing milk solids from the sides of the pan adding it back to the boiled milk.
In 20 minutes, the milk should be reduced to half and milk should be thick with a golden yellow hue. Add 2 tablespoon sugar. Mix well.
Cook for 5-7 mins and then remove from heat. Let it cool down completely.
Next add ½ cup mango puree (from one large mango, pureed without any sugar)
Mix well until the mango puree and rabdi are combined.
Remove onto a serving bowl, garnish with chopped pistachios & almonds along with mango pieces and saffron. Keep it covered with cling wrap/aluminum foil and store in fridge until ready to be served.
Recipe Notes
- To make ½ cup mango puree, simply blend one ripe mango until it is smooth. If the mangoes are not sweet enough, you can also add 1-2 teaspoon sugar while blending.
- Adjust the amount of sugar in the rabdi depending on the sweetness preferred. This recipe is not overtly sweet.
Top Tip
Using a heavy bottom pan, preferably brass or hindalium alloy based works great for making rabdi recipe as the temperature is evenly maintained. Do not be tempted to use nonstick pan as it heats the milk quickly, and the end result is just not the same.
It is essential to continuously stir the milk, making sure it doesn’t burn at the bottom or from the sides. Scrap down the edges of the pan, removing any milk solids and push it back into the boiling milk – this fastens the cooking process and also makes the rabdi thick.
The mango puree should not be added when the rabri is still hot or warm. It can curdle the milk or split it. Always wait until the rabdi has completely cooled down before mixing the mango puree.
Substitutions & Variations
It is optional to use sugar and it can be sweetened solely using mango puree. The milk on reducing has a natural sweetness and is perfect for those that are weight-watching or do not want added sugars.
It is optional to use saffron or kesar when cooking the milk for rabdi. It adds a unique flavor and a beautiful color, but not entirely mandatory.
You can use any chopped dry fruits like cashews, almonds, pistachios in any quantity as per your preference and availability. The dry fruits need not be roasted, but you can do it if preferred too.
Apart from using mango puree, you can also add finely chopped mango pieces for extra flavor and texture.
Another idea is to freeze the mango rabri in single-serve moulds to make some really rich mango kulfis!
Storage & Serving Suggestions
Mango Rabdi should be tightly wrapped on top using cling film or aluminum foil and can be stored in fridge for upto 3-4 days. It tastes the best when served chilled, as a dessert. It can also be served at room temperature if preferred. Top it off with extra chopped dry fruits and mango pieces before serving it!
Video Recipe
More Mango Recipes
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📖 Recipe
Mango Rabdi | Aam ki Rabri
Equipment
- Heavy Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Mango Puree
- ½ litre Full Cream Milk
- 2 tablespoon Sugar
- ¼ teaspoon Cardamom Powder
- Large Pinch Saffron/Kesar
- 2 tablespoon Chopped Dry Fruits Almonds & Pistachios
- Chopped Mango as needed to garnish
- Chopped Dry Fruits as needed to garnish
Instructions
- In a heavy pan heat ½ litre full cream milk. Boil it on low flame.
- As milk skin begins to form on top, push it away to the side and continue boiling the milk on low flame.
- Continue to boil the milk on low flame and in few minutes, it starts to bubble & raise.
- The milk boils and raises to the top of the pan, stir it continuously to bring it down and to remove the skin from top, pushing it to the sides.
- Now add ¼ teaspoon cardamom powder and mix well.
- Continue to cook the milk on low flame stirring it continuously until it starts to reduce. Now add 2 tablespoon chopped dry fruits like pistachios and almonds.
- Next add large pinch of saffron/kesar. Mix well.
- Keep boiling the milk on low flame, removing milk solids from the sides of the pan adding it back to the boiled milk.
- In 20 minutes, the milk should be reduced to half and milk should be thick with a golden yellow hue. Add 2 tablespoon sugar. Mix well.
- Cook for 5-7 mins and then remove from heat. Let it cool down completely.
- Next add ½ cup mango puree (from one large mango, pureed without any sugar)
- Mix well until the mango puree and rabdi are combined.
- Remove onto a serving bowl, garnish with chopped pistachios & almonds along with mango pieces and saffron. Keep it covered with cling wrap/aluminum foil and store in fridge until ready to be served.
Video
Notes
- To make ½ cup mango puree, simply blend one ripe mango until it is smooth. If the mangoes are not sweet enough, you can also add 1-2 teaspoon sugar while blending.
- Adjust the amount of sugar in the rabdi depending on the sweetness preferred. This recipe is not overtly sweet.
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