Preparation Time 15 Minutes

Cooking Time 40 Minutes

Total Time 1 Hour

Serve 4

Type of Recipe: Dessert

Name of Author: Asmi Kadam.


  • 1 Liter Full Fat Milk
  • ½ cup Milk
  • Mix Chopped Dry Fruits : Cashew, Almonds
  • 7 to 8 Saffron Strands
  • 1/2 cup sugar
  • 1 Cup Mango Puree
  • 1 Tablespoon Corn Flour
  • 1 Teaspoon Cardamom Powder


Dry roast the dry fruits on a pan. And make a thin slices. Keep aside.

Take a heavy bottom pot with full cream milk. Place on a gas on a slow flame. Allow to make a nice boil. Once milk boil, separate the malai from the vessels corner.

Boil the milk till half. Then add, half cup of sugar into the milk. Mix well, till sugar dissolved.

Now take milk in small mixing bowl and add 1 teaspoon of cornflower. Mix it well. Once milk consistency comes to half, pour this mixture into the boiling milk.

Stir Continuously.

Allow the milk to boil for another 5 to 7 minutes. Now add chopped dry fruits and saffron strands into the milk. Mix well.

Keep the gas on a slow flame. Once rabdi become thick. Switch off the flame. Now add mango puree into the rabdi. Mix well. If it creates the lumps, use whisk. With the help of whisk you can easily remove the lumps.

Once it mix properly, keep the pot on a gas on a slow flame. Add allow to boil for another 5 minutes till rabdi become thick. Now add Cardamom powder into the rabdi.

Now switch off the flame. Keep this rabdi in a room temperature to cool down.

Once it cool down, transfer this rabdi to the serving bowl. Now remove all the malai from the pot and mix it into the Rabdi.

Keep in refrigerator for setting.

At the time of serving, remove it from the fridge and serve with the meal.


Thank you.

Have a wonderful day.

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