Quick & Easy Mango Rabri with Milk Powder & Kewra Water
21 hours
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About Quick & Easy Mango Rabri with Milk Powder & Kewra Water
Craving a creamy, dreamy Mango Rabri but short on time? This recipe is your shortcut to deliciousness! Using milk powder as a base, we've created a quick and easy version of this classic Indian dessert, bursting with the sweet taste of mango and the subtle floral aroma of kewra water. It's perfect for satisfying a sweet craving or impressing guests without the fuss of traditional methods.This recipe cleverly sidesteps the lengthy process of reducing fresh milk, allowing you to enjoy the rich, luxurious texture of Rabri in minutes. The fragrant kewra water adds a unique twist, elevating this simple dessert to something truly special. Prepare to be amazed by how simple and delicious this recipe is!Get ready to indulge in a taste of paradise – a delightful blend of creamy sweetness, juicy mango, and aromatic kewra. Whether it's a weeknight treat or a special occasion dessert, this Mango Rabri is sure to be a hit!
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Recipe Time & More
Prep15 hours
Cook6 hours
Total21 hours
Ingredients
For the Rabri Base
- 2 cup Water use cold water to reconstitute the milk powder smoothly.
- 2 cup Milk Powder use full-fat milk powder for best results.
- 1/2 cup Ghee
For the Flavor & Texture
- 1-2 tbsp Sugar adjust to your desired sweetness.
- 1 tbsp Kewra Water
- 1/4 cup Nuts chopped almonds, and cashews work well., mixed, pistachios
- 1 cup Mango Puree use ripe, sweet mangoes for the best flavor.
- 1 tsp Cardamom Powder
Instructions
Prepare the Rabri Base
- Whisk together the water and milk powder until smooth. There should be no lumps.
- Add the clarified butter (ghee) to the mixture.
Cook the Rabri
- Pour the mixture into a heavy-bottomed saucepan. Cook over medium heat, stirring continuously, until the mixture thickens and starts to pull away from the sides of the pan. This will take about 15-20 minutes. Be patient and keep stirring to prevent burning.
Add Flavor & Finish
- Reduce the heat to low. Stir in the sugar, mixed nuts, mango puree, and cardamom powder. Cook for another 5 minutes, stirring gently.
- Remove from heat and stir in the kewra water.
Chill and Serve
- Allow the Rabri to cool completely before serving chilled. This allows the flavors to meld and the texture to set.
Recipe Notes
Expert Tips for the Perfect Mango Rabri
- For extra creaminess: Add a tablespoon of heavy cream or condensed milk at the end.
- Adjust sweetness: Taste the Rabri before adding all the sugar and adjust to your preference.
- Garnish generously: Top with extra chopped nuts, a drizzle of honey, or a sprinkle of cardamom powder for an elegant presentation.
- Make it ahead: This Rabri tastes even better the next day! Prepare it in advance and chill for enhanced flavor.
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Recipe Nutrition
Calories: 645kcalCarbohydrates: 41gProtein: 22gFat: 45gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 134mgSodium: 285mgPotassium: 1156mgFiber: 1gSugar: 40gVitamin A: 1486IUVitamin C: 29mgCalcium: 743mgIron: 0.5mg
Hem Lata Srivastava
Articles: 200
5 Comments
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Looks so yummy! Excited to make it.
This is amazing! Excited to make it.
What a delightful recipe! Thanks for sharing.
I’m excited to try this recipe!
What is kevda water, I have heard about it but never used.