Rabdi Aam recipe, Mangoes with rabdi

Mango mango mango…

Summer season is best known for mangoes. This summer season, I was in India and my mom made this delicious rabdi aam with Alphonso mangoes…yumm!!

Rabdi is totally Indian..it’s nothing but evaporated milk..anyone from north India would be familiar with it.

The tantalizing taste of mango mixed in milk rabdi will be liked by all for sure. This can be served on any occasion as a dessert. For me Rabdi aam is an option when more people turned up for dinner and the bowl of rabdi seemed a lot wanting..So let’s make lachedar rabdi aam.

Step by step recipe of Rabdi aam:

1. Take milk is a heavy bottom pan and bring it to a boil. Reduce heat and simmer. Let the milk evaporate gently, as it does. Collect all the malai formed on the surface at the corners with the help of ladle and let it reduce further.Stir every 15 odd minutes taking care that rabdi does not burn.
   
2. Let the milk cook till it reduces to about half of its original volume and has thickened.
   
3. Add sugar as per taste. Check sweetness of mangoes and adjust the quantity of sugar. As I am using Alphonso mangoes in this recipe, I added just 2 tbsp. of sugar.
   
4. Take 1 tbsp. of hot milk in a bowl and soak saffron in it.
   
5. Continue to simmer till milk is thick and creamy and reduced to less than half the original quantity. Add the chopped nuts and cardamom powder. Lastly add the saffron milk and mix well.
   
6. Remove from heat, when cool put to chill in the refrigerator. Meanwhile, Peel mangoes and chop in small chunks.
   
7. Add the finely chopped mango chunks into the chilled rabri. Mix well.
   
8. Serve chilled.
   

If you love Indian sweets and mangoes…this one is a winner!

Tempting…

Rabdi aam recipe below:

Rabdi Aam Prep time Cook time Total  10 min  70 min  80 min Rabdi aam- An Indian dessert made of reduced milk with mangoes AUTHOR: Monali RECIPE TYPE: Indian Sweet CUISINE: Indian SERVES: 8 INGREDIENTS (measuring cup used, 1 cup=237 ml) 2 liter full cream milk 2 ripe mango (250 grams) 2 tbsp. sugar (or as required) 4 cashews 4 almonds ¼ tsp cardamom powder 6 pistachios 3-4 strands of saffron  DIRECTION Take milk is a heavy bottom pan and bring it to a boil. Reduce heat and simmer. Let the milk evaporate gently, as it does. Collect all the malai formed on the surface at the corners with the help of ladle and let it reduce further. Stir every 15 odd minute taking care that rabdi does not burn. Let the milk cook till it reduces to about half of its original volume and has thickened. Chop almonds and cashews in small chunks. Chop pistachios lengthwise. Add sugar as per taste. Check sweetness of mangoes and adjust the quantity of sugar. As I am using Alphonso mangoes in this recipe, I added just 2 tbsp. of sugar. Add the chopped nuts and cardamom powder. Mix well. Take 1 tbsp. of hot milk in a bowl and soak saffron in it. Continue to simmer till milk is thick and creamy and reduced to less than half the original quantity. Lastly add the saffron milk and mix. Remove from heat, when cool put to chill in the refrigerator. Meanwhile, Peel mango and chop in small chunks. Add the finely chopped mango chunks into the chilled rabri. Mix well. SERVING SUGGESTION Serve chilled as a dessert or sweet dish after a meal.