Namaskar Welcome to nishamadhulika.com
This summer season is famous for mangoes.
We all relish eating mangoes.
Today we are making scrumptious lachedar mango rabdi and it’s really mouth drooling.
Let’s start with the procedure of making mango rabdi.
For this, we need to boil the milk first.
So, let’s start with boiling milk,
Turn on the flame and allow the milk to simmer.
Meanwhile cut pistachios, peel cardamoms to make powder, cut almonds-cashews, peel and chop the mangoes in small chunks as well.
But keep a constant check over the milk.
Keep stirring the milk at regular intervals else it can stick to the bottom of the pan.
Allow the milk to boil.
We have taken four almonds and cashews, each, cut them finely and thinly.
Likewise cut almonds as well.
Milk has started boiling.
Now collect the malai formed on the surface at the corners like this and allow the milk to boil.
Stir the milk with bringing the ladle to the bottom of the pan so that it doesn’t stick to the bottom.
Collect the malai at the corners.
Boil until milk reduces to 1/3 in quantity.
So continue with the same procedure.
Keep the flame medium.
Keep the flame high-medium.
If milk comes to the edges, then reduce the flame.
We need to keep constant check on the milk.
Meanwhile complete rest of the work.
We are done with cutting almonds, pistachios; now make powder of green cardamom.
Peel the cardamom and place them in Ihe mortar pestle, ground to make powder.
If you have already have cardamom powder, then use ½ tsp from it.
Now peel mango and chop the pulp finely.
Peel mango and maintain constant check on milk.
Keep stirring the milk constantly and make sure it doesn’t boil.
For making rabri from mango we need mangoes without threads.
This is safeda mangoes which come without threads and is sweet in taste.
Make sure there are no threads in mangoes.
We are done with chopping the mangoes.
Milk has turned thick in consistency with nice malai lumps and lache.
Scrap and mix the malai stick to the corners of wok.
Now reduce the flame and add 70 to 80 grams sugar into it.
You can increase or decrease the quantity of sugar as per your taste.
Mix the sugar nicely.
Now mix cashews and almonds into it as well.
Keep some chopped almonds and cashews for garnishing.
Also, keep some chopped pistachios as well.
Mix all the ingredients nicely.
Turn off the flame and place the rabdi over a wire stand.
Sugar is nicely dissolved in rabdi and now mix the chopped mango pulp into it.
You can even mash the chopped mango pulp, like this.
But I prefer the taste of chopped mangoes more than mashed.
If you want, you can mash them.
Mix again really well.
These leftover chopped mango chunks can be used for garnishing rabdi.
You can even mash the mango like this with help of a spoon.
Now mix cardamom powder in the rabdi as well.
Rabdi is now ready; take it out in a bowl.
Rabdi is ready, garnish with some mango chunks and almonds-cashews.
Also, garnish with some chopped pistachios.
Mouth drooling mango rabdi is ready.
We often eat rabdi and it taste delicious but try making mango rabdi with different taste which you’ll like for sure.
This delectable rabdi can be consumed at the moment or place it in refrigerator for 2 hours to serve chilled.
It can be consumed either ways.
Mango rabdi can be stored in refrigerator for 3 to 4 days
Try making this recipe at your home and share your experiences with nishamadhulika.com
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