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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

Nehas Cook Book
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert, Indian sweets
Cuisine Indian
Servings 6 servings

Ingredients
  

  • 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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