Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.