Mango Rabri Kheer – Instant & Creamy

Step 1: Boil and Reduce Milk

Pour 1 liter of full-fat milk into a pot and bring it to a boil. Once boiling, reduce the flame to low and let it simmer for 20-25 minutes. During this time, continuously scrape the malai (cream) that forms on the sides of the pot and mix it back into the milk. This process helps create the rabri-like texture.

Step 2: Prepare Breadcrumbs

Take 3 bread slices, remove their edges, and tear them into smaller pieces. Place these pieces into a mixer and blend them to create coarse breadcrumbs. Do not blend until fine; a slightly coarse texture is desired. Set aside.

Step 3: Prepare Mango Puree

Peel and cube 1 medium-sized mango. Place the mango cubes into the same mixer (no need to wash after breadcrumbs) and blend without adding any water until a smooth puree is formed. Transfer the puree to a container and chill it in the refrigerator or freezer until needed.

Step 4: Add Nuts and Milk Powder Mixture

After the milk has reduced (approximately to 3 glasses), add 3 tablespoons of chopped almonds, pistachios, and cashews. In a separate small bowl, mix 5 tablespoons of milk powder with 4 tablespoons of milk until a smooth paste is formed. Gradually add this milk powder mixture to the simmering milk while stirring continuously to prevent lumps.

Step 5: Incorporate Breadcrumbs and Sugar

Add the prepared breadcrumbs to the milk mixture. Then, add 3 tablespoons of sugar. Stir well to combine all ingredients. Remember to add less sugar as the mango puree will also contribute sweetness.

Step 6: Add Custard for Creaminess

In a small bowl, mix 2 tablespoons of vanilla custard powder with 5 tablespoons of milk until smooth. Slowly pour this custard mixture into the simmering rabri kheer while continuously stirring with a spoon or spatula. The kheer will start to thicken within 1-2 minutes, achieving a creamy texture.

Step 7: Finish and Cool Rabri

Once the rabri kheer has thickened to your desired consistency and has a grainy texture, turn off the flame. Add 1 teaspoon of ghee for a glossy finish and stir. Allow the rabri kheer to cool down to room temperature to release any residual heat.

Step 8: Combine with Mango Puree and Chill

Once the rabri kheer has cooled to room temperature and further thickened, add the chilled mango puree (approximately 1 cup) to it. Mix thoroughly until the mango puree is evenly incorporated. Dish out the mango rabri kheer into serving bowls or a large dish and chill it in the refrigerator until very cold.

Step 9: Garnish and Serve

Before serving, garnish the chilled mango rabri kheer with additional chopped nuts, fresh mango chunks, and optionally a cherry for decoration. Serve cold and enjoy this refreshing dessert.

• Use full-fat milk for a richer rabri.

• Continuously scrape the malai from the sides of the pot and mix it back into the milk to create rabri-like texture.

• Chill the mango puree and the final rabri kheer thoroughly for the best taste.

• Brown bread can be used instead of white bread for the breadcrumbs.

• Adjust sugar quantity based on the sweetness of the mangoes and personal preference.