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:
- 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.
- Let
the milk cook till it reduces to about half of its original volume and has
thickened.
- 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.
- 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. Add the chopped nuts and cardamom powder. Lastly add the saffron milk and mix well.
- Remove from heat, when cool put to chill in the refrigerator. Meanwhile, Peel mangoes and chop in small chunks.
- Add the finely chopped mango chunks into the chilled rabri. Mix well.
- Serve chilled.
Tempting…
Rabdi aam recipe below:
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)
DIRECTION
SERVING SUGGESTION
Serve chilled as a dessert or sweet dish after a meal.
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