RABDI STUFFED MANGO KULFI /MANGO KULFI WITH RABDI STUFFING

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RABDI STUFFED MANGO KULFI /MANGO KULFI WITH RABDI STUFFING

If the complete benefit of mangoes is not captured in the season, then it is worthless and goes in vain. We wait for the whole year to welcome the king of fruits. I too do the same, by taking the full opportunity to make some or the other delicacies with the mangoes

This mango-rabdi duo is one of the stars of the mango based dish series which I love to make and enjoy to eat. There are many versions to prepare the mango kulfi or ice cream. The most popular one is to cook the milk and mango pulp together to freeze. And, the other is the thickened milk or rabdi is stuffed into the cavity of the mango. For this, we have to remove the stone with the help of a sharp knife. This step is really fun to do. Afterwards the rubdi (milk is thickened after boiling at low flame and finally sugar is added to get rabdi) Both types of mango kulfi are heavenly tasty and worth to enjoy to the fullest

Prep time – 5 min
Cook time – 1 hour
Freezing time – 5 hrs
Type – Summer Dessert
Cuisine – Indian
Author – Bharti Dhawan

INGREDIENTS REQUIRED
* The quantity of ingredients can be adjusted to your requirements

• Mango – 2 medium or 1 big sized
• Full fat milk – 1 lt
• Sugar – 1/2 cup or 200 gms
• Cardamom/ Ilaychi powder – 1 tsp

INSTRUCTIONS TO MAKE THE RABDI

1- Firstly, keep the milk for boiling to make the rabdi. Keep the flame at possible low. Stir and scrape the sides of the kadahi/saucepan at intervals

2- When the milk is reduced to half, add cardamom powder and sugar. Allow the milk to reduce by 1/4th of its actual quantity
* After adding sugar, keep stirring the milk continuously to prevent from burning

INSTRUCTIONS TO STUFF THE MANGO WITH PREPARED RABDI

1- In the meantime, Wash mangoes and cut the top slice. Keep the top aside

2- Now run a sharp knife carefully along with the mango stone(guthli/गुठली) to separate it from the pulp. The stone will leave the pulp when You turn it by hand a few times. Pull it out now

3- Keep the mango in a glass or a bowl. Refrigerate it. When the rabdi is ready, cool it and fill into the mango cavity.

4- Cover the mango with its top slice and freeze for 5 hours or overnight. When you find the rabdi in the mango is set and frozen, peel the skin of mango with a sharp knife

* Frozen mango slips while peeling so hold it with a kitchen towel

5- Now, cut the mango into equal slices. You should make it fast to prevent the rabdi from melting

6- Serve the frozen mango-rabdi duo immediately

NOTES

To make this dish, the variety of mangoes must be fleshy and have fewer fibres

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