Mango Rabadi
The idea to make rabadi came from Nitika's post but then I decided to make it the traditional/elaborate way and add a bit of a twist too - with some mango flavor!! Serving size: 10-12 Ingredients Whole milk - 1 gallon Sugar - 1/2 cup Cardamom - 15, powdered Saffron - 2 pinches Mango puree - 1/4 cup (or according to taste) - s ee this post for my notes on mango puree. Pistachios - thinly sliced (optional) In a non-stick pan, heat the milk. In a small cup, take out a few tbsp of the hot milk and add saffron and set aside. Keep stirring the milk (scrape the milk that settles in the bottom occasionally) at frqeuent intervals and let it reduce to half the quanity (takes close to 1.5 hours on medium heat). You will notice all the malaai/cream forming (this is why you need whole milk!) as you go. Add the sugar, continue stirring and keep boiling till the milk thickens. Add cardamom and saffron. The entire process took me close to 2 hours. Turn the heat off and let it cool, pour it into...