MANGO RABRI By Abhishek Chauhan

The traditional way of making rabri does take time as milk has to cook on slow fire till it reduces to one-third of its original quantity and becomes a thick mixture. The mango puree once blended into the reduced milk gives an impressive texture. Rabri is versatile as you can add a variety of fruity flavors as add-ins.

Mango rabri has the right amount of sweetness, creamy with fragrant mango tones providing a comforting goodness that only the king of fruits can. It makes for a top class mango dessert garnished with flaked almonds, chopped pistachios and chopped mangoes. A perfect party dessert too.