Mango Kesar Rabdi Recipe (Homemade)

While the mango season lasts, try out this easy, rich and traditional Indian dessert recipe at home in just a few steps!

INGREDIENTS:

• Milk (full cream) – 750ml

• Green cardamom powder – ½ tsp

• Saffron(Kesar) – 10 strands

• Chopped roasted nuts – 2tbsp

• Fresh Cream (Malai) – 1 cup

• Mango pulp – 2 cups

• Sugar – 2tbsp (optional)

• Chopped mangoes

STEPS:

• Take full cream milk in a pan and bring it to boil on high flame. Once it starts boiling, reduce the flame to low. You’ll see a soft protein layer that begins to dry out, forming a skin-like film on the surface. This layer is called malai.

• Once the malai starts to form, with your spatula, keep pushing it towards the side of the pan. Keep doing this until the milk reduces to one third.

• Meanwhile, add in the saffron strands, roasted nuts (almonds and cashews) and the homemade fresh cream.

Note: The nuts I used were roasted in ghee. You can dry roast them as well.

• After the milk reduces and becomes thick, add 1tbsp mango pulp and mix it well.

• Next, turn off the flame and set it aside to cool.

• To this kesar rabdi, add the mango pulp and cardamom powder. Mix it well and set it aside in the refrigerator to cool it further.

Note: To avoid adding sugar, make sure the mangoes are really ripe and sweet. The sugar is totally optional.

• Lastly, serve the mango kesar rabdi in a bowl and garnish with the chopped mangoes, saffron strands, and some roasted nuts.

Let us know if you tried this fruity recipe at home! Share your experience with us at the ‘Comment’ section.