Rabri by itself is quite an indulgent mithai or dessert, its fatty content making it a relishing fare to have. Add another flavor to it, it becomes even more delicious; we are talking about mangoes! So what exactly is rabri? It’s essentially a thickened, sweetened milk, slow-cooked to develop a rich flavour, which in this recipe’s case, is combined with mango puree and nuts. What makes this Mango Rabri with Cashew Topping stand out is its balance: not overly sweet, not overly rich, and packed with natural flavor. Served chilled, it’s the kind of dessert that doesn’t try too hard but still feels like something special, especially when topped with golden fried cashews.
Mango rabri with cashew topping
Ingredients:
Serving: 3
- 2 cups milk
- 2 ripe mangoes (for 1 cup mango puree)
- 2 tbsp sugar
- 4 almonds, finely chopped
- 4 cashew nuts, finely chopped
- 1/4 tsp cardamom powder
- 1/2 tsp mango essence
- 1 tbsp raisins, for garnish
- 2 tbsp cashews, for garnish
- A handful of mint leaves, for garnish
Instructions:
- Extract the mango pulp first from the mangoes, and discard the shell and seed. Transfer to a blender and puree till smooth.
- Take a nonstick pan, in which you’ll prepare the rabri. Pour the milk into it and bring it to a boil, on medium to high heat. Stir occasionally.
- Once it begins to boil, reduce the heat to low and add cardamom powder.
- As the milk keeps bubbling, milk skin will form on top. Use a knife or spoon gingerly to move the skin towards the edges.
- Repeat this process until the milk reduces to 1 cup.
- Next, add the sugar and stir until it is dissolved.
- Add the mango puree, mango essence, and mix well, keeping it on low heat.
- Then remove the pan from the heat and scrape the cream collected from the sides into the milk and mix.
- Add the finely chopped cashew nuts and almonds and mix well until incorporated.
- Scrape the hot rabri into a serving bowl and cover its surface with a plastic wrap. Refrigerate it for 2-3 hours.
- Before serving, fry the remaining cashews in ghee until golden brown.
- Serve the rabri with the fried cashews, mint leaves, raisins, and spread some mango puree over the top.
- Serve the chilled mango rabri to guests.