A delicious old fashioned summertime dessert – a delightful combination of creamy rabdi and fruity mango.
Ingredients
2 cups mango puree
1 litre full cream milk
1-2 tsp sugar (as per taste)
½ tsp green cardamom powder
5-6 Saffron threads in 1Tbsp warm milk
7 Almonds finely chopped
10 Pistachio finely chopped
Method
1. Bring the milk to boil in a heavy base pan.
2. Once the milk is boiling, reduce heat and let it simmer gently.
3. Stir frequently to stop it from sticking to the bottom of the pan and burn.
4. Keep scraping down the sides and bottom of the pan to get any milk skin that sticks to the side back into the milk.
5. When it is reduced to almost 1/3rd of the quantity, turn the heat off.
6. Add sugar, soaked saffron, cardamom powder and 2/3rd of chopped nuts. Mix well.
7. Allow to cool completely.
8. Add mango puree and mix till well combined.
9. Transfer to a serving bowl. Refrigerate for an hour or two.
10. Garish with remaining chopped nuts.
11. Serve chilled.
TM