Name: Rabri stuffed mango kulfi recipe by Delicacies On The Plate - Pallavi's Kitchen at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Ingredients: 4 big alphonso mangoes; 1/2 ltr full fat milk; 2 tbsp chopped almonds and pistachios; Pinch of saffron; 1/2 tsp cardamom powder; 5-6 tbsp sugar; Some chopped Almonds and pistachios for garnishing

Ingredients Serving: 5

4 big alphonso mangoes
1/2 ltr full fat milk
2 tbsp chopped almonds and pistachios
Pinch of saffron
1/2 tsp cardamom powder
5-6 tbsp sugar
Some chopped Almonds and pistachios for garnishing

Instructions

Take the milk in a sauce pan add kesar and boil till it reduces to 1/3rd of its quantity...
Add sugar cook for 2 mins more... Add cardamom powder and chopped almonds and pistachios...rabdi for the kulfi is ready.... Let it cool down...
Now cut open the mangoes from the top, space should be enough for the seed to easily come out... Move the knife along side the seeds to separate it from the pulp and gently pull it out with the help of the knife...
Now fill the mangoes with the rabdi....cover it back with the slice which was cut to remove the seeds... Keep the mangoes in a bowl to keep it straight....
Keep the mangoes in the freezer for overnight... So that the kulfi sets nicely
While serving dip the mangoes in the room temperature water for about a minute, so that the skin can be easily peeled... Peel the skin with the knife...
Cut the mangoes into slices.... Garnish with chopped almonds and pistachios, and serve...

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