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) - see 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 your serving dish and set it in the refrigerator. I was not too sure about adding the mango puree right away and since I made the rabadi at night, I removed the chilled rabadi from the refrigerator the next morning and then mixed in the mango pulp. If you are adding the pistachios, sprinkle them on top before serving.
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) - see 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 your serving dish and set it in the refrigerator. I was not too sure about adding the mango puree right away and since I made the rabadi at night, I removed the chilled rabadi from the refrigerator the next morning and then mixed in the mango pulp. If you are adding the pistachios, sprinkle them on top before serving.
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