Name: Mango Rabri recipe by Lipika Mishra at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 1 Mango rough puree with a little sugar; Sugar 70 - 80 grams; 1/2 liter milk; Saffron standard for garnishing; Some pistachios

Instructions

Take milk in a vessel with heavy and place it over flame to heat. When it simmers once, reduce the flame to medium
Collect all the malai formed on the surface, at the corners with help of a ladle.
Stir really well by bringing the ladle to the bottom of the pan so that milk doesn’t stick to the bottom.Cook until it remains 1/3 in quantity.
Cut almonds in small chunks. Cut pistachios lengthwise.
Peel mango as well and chop in small chunks or halfly crushed.
When milk gets thick in quantity, add sugar and chopped almonds-pistachios into it and mix well.
Turn off the flame. Now add finely chopped mango chunks in rabdi and mix nicely.
Scrumptious lachedar mango rabdi is ready. Take it out in a bowl and garnish with some saffron strings, some chopped mango chunks and almonds-pistachios.
This delectable rabdi can be stored in refrigerator for 2 to 3 days.

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