How to Make Mango Rabdi
This is a seasonal traditional Indian dessert recipe. So if you have a sweet tooth then follow this Step-By-Step Mango Rabdi Recipe to make this mouthwatering dessert at home.
Servings Prep Time
4People 10Minutes
Cook Time Passive Time
45Minutes 2Hours
Servings Prep Time
4People 10Minutes
Cook Time Passive Time
45Minutes 2Hours
Ingredients
Instructions
  1. First we will prepare Mango Puree. To do so we will add 1 Cup Roughly Chopped mangoes to a grinder jar. Save a few pieces for garnishing later.
  2. Add 2 Tbsp. Sugar to the Mangoes. If the mango is too sweet then you can avoid adding sugar at this point. Cover & Grind for 10-15 seconds.
  3. The Mango Puree is now ready. Dish Out in a Bowl.
  4. On high flame, to a pan add 3 cups of milk and let it come to a boil.
  5. When the milk comes to a boil, set the flame to medium and add 4 Tbsp. Sugar & ½ Tsp. Cardamom Powder. Adjust sugar as per your health and taste. Mix well to dissolve the sugar and cardamom powder.
  6. Boil on medium flame and keep stirring.
  7. Cream will form and stick to the walls of the pan due to boiling of the milk. Using a spatula keep scrapping this cream off the walls of the pan. This would result in a thick and creamy rabdi.
  8. When the milk remains half of the original quantity while scrapping and boiling add roughly chopped dry fruits to the milk. Keep a little for garnishing later.
  9. Keep Scraping and boiling till the milk becomes thick (i.e. remains 1/4th of the original quantity). This would take around 40-45 minutes.
  10. Switch off the gas and let the rabdi cool down to room temperature.
  11. After cooling down to room temperature, dish out the rabdi in a mixing bowl and add mango puree to it. Mix well to merge the puree into rabdi.
  12. After mixing add a few mango pieces to the rabdi and mix well.
  13. Pour the rabdi into a serving bowl and garnish with the remaining mango pieces and the remainder of the roughly chopped dry fruits.
  14. Refrigerate for 2 to 3 hours and our Mango Rabdi is ready to be served.
Recipe Notes

 Contact Chef: Payal Jethani

Tips: Refrigerate before serving as it tastes better when served cold.

Tricks: Add 2 Tbsp. Milk Powder to the milk while boiling for a richer and creamier rabdi. Add your choice of dry fruits.