This is Mango season. Let us make one more delicious, yummy, tasty dish with ripe Mangoes. We will make a Mango Rabadi which is a North Indian Cuisine. It is a very tasty desert cuisine. It is a very simple cuisine and it requires very few ingredients and very easy to make. All that we need is Mango Pulp, Milk, Sugar, Sliced Mango Pieces and dry fruits. You can also add Cardamom Powder and strands of Saffron to enhance the flavor and color. I did not add these since I wanted to retain the Mango Flavor without adding any other flavor. There are different varieties of Rabadi. What follows is a very simple traditional one which would not take more than 40 to 45 minutes to make it. It can be stored for 4 to 5 day in fridge and the flavor becomes better. Try making it today.
Full Cream Milk – 1 litre
Sugar – 3 tbsp (You can adjust to suit your taste)
Mango Puree – 1 cup (Fresh and thick Puree)
Mango (sweet variety) – 1 (finely chopped)
Almonds – finely chopped or sliced
Pistachio – finely chopped or sliced
To make the Mango Puree, peel sweet variety of ripe Mangoes. Cut them into cubes. Blend the cubes into a fine puree without adding any water. The number of Mangoes depends on the size of Mangoes you use. We need to make 1 cup of thick and fresh Mango Puree. (You can also use readily available Mango Puree from the stores.)
Boil milk in a large heavy bottomed vessel. Once it comes to a boil, reduce the flame to medium and allow the milk to simmer. Keep stirring at regular intervals collecting the layer of Malai (cream) that forms on the top to the sides of the vessel away from the milk. Also, ensure that the ladle goes right up to the bottom to stir the milk at bottom also to ensure that the milk will not stick to the bottom of the vessel and gets burnt.
Continue till the quantity of the milk reduces to 2/3rd of the original quantity. The milk will start thickening now. Keep stirring well in low flame for 2 to 3 minutes. Push the cream which you have moved to the sides into the milk. Mix with the milk. Add Sugar and mix well. Boil for a couple of minutes. Let the quantity of the milk get reduced to 1/3rd of its original quantity.
Switch off the flame and allow the hot milk to become warm. Add the Mango Puree. Mix well. Add the finely chopped Mango keeping aside a little quantity of the sliced Mango for garnishing later. Mix well. The tasty delicious yummy Mango Rabadi is ready. If you want the Rabadi to be little thinner than what it is, add chilled milk and mix well
Chill the Rabadi for 2 to 3 hours. Garnish with chopped Mango Pieces and dry fruits and serve.
You can also serve without chilling the Rabadi.
This Rabadi can be stored in the fridge for 3 to 4 days and enjoy.