Mango Rabdi Recipe | Aam Ki Rabri Recipes | how to make rabdi

Mango rabdi is all time favorite summer sweet. Traditionally rabdi is made by simmering milk for a long time until the milk reduces to almost half the original quantity. But in this recipe, I share a quick rabdi recipe using custard powder. I also share a few basic things which should be kept in mind while making rabdi at home and it will always turn out perfect. Here is an easy video recipe for mango rabdi.

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Recipe video 

Mango Rabdi Recipe  | Aam Ki Rabri Recipes | how to make rabdi

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Dessert, Indian sweets

Cuisine Indian

Servings 6 servings

Ingredients

 

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• ▢ 1 litre milk
• ▢ 2 tbsp sugar
• ▢ 2 tbsp custard powder
• ▢ ¼ cup cold milk
• ▢ ¼ tsp cardamom powder
• ▢ 2 ripe mangoes
• ▢ ½ cup mango pieces
• ▢ Garnish
• ▢ Pistachio slits
• ▢ Mango pieces

Instructions

• In a heavy bottom pan, add one liter of milk. Once it comes to a boil, reduce to low heat and allow simmering. Keep stirring at regular intervals, pushing the layer of malai that forms on the top towards the sides of the vessel.
• After 5-7 minutes milk is slightly thickened. Add sugar and allow the sugar to dissolve and continue to simmer the mixture.
• Now in a bowl, add custard powder and cold milk. Mix well
• Then add custard powder mixture to rabdi and stir continuously.
• After some time rabdi mixture quickly thickens.
• Then add cardamom powder and mix well.
• Switch off the gas and scrap the sides of the pan and add all malai to the milk.
• Now chill rabdi mixture in the refrigerator for at least 30 minutes.
• Then take ripe mangoes and cut them into pieces. Grind mango pieces into a mixer jar and make a puree.
• Transfer the mango puree to the chilled rabdi mixture and mix well.
• Add mango pieces and mix well.
• Garnish chilled rabdi with pistachio slits and mango pieces. Serve.

Notes

• Use a heavy bottom pan for making rabdi.
• You can use cornflour or fresh bread crumbs instead for custard powder.
• Scrap the sides of the pan and add all malai to the milk.
• Chilled rabdi in the refrigerator for at least 30 minutes.

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