Mango Sutra Revisited! Mango Rabri! with Saffron ~ Cash Back shopping Online

Mango,Mango Mango...
Mango fever has rubbed off here in Ranchi..
Its gone totally Viral!
Thank God, its by passed my house...there is something about the king of fruits that just makes me want to go bow to chocolate.

The @Fat Free Mango Cake was so desirable that we tried an egg less version for ova avoiding friend Ritu...but it just did not rise to the occasion!
This old recipe I dug out from the archives of memories...to compensate...
This sits with a halo around its golden self...
Admit it, it looks really pretty ...and my photographs are getting better!
Desi, to the core this is!

Rabri is totally desi...Nothing but evaporated milk...and anyone from North India would be familiar with it.
I have memories of rabri...like me daddy dear also has a leaning towards all things sweet...and the familiar call after lunch.."Where is the p-u-ding-ding???"
His favourite Shahi Tukra involved too much work and too many calories...but when it was made ...Fried bread dunked in hot sugar syrup..topped with rabri...Heavenly!

I resorted to making rabri when sweet child was perched like a little monkey on my hip..one sweet dish that does not need a baby sitter.
For me Mango Rabri was born when more people turned up for dinner and the bowl of Rabri seemed a lot wanting...brainwave...chop mango into the Rabri....

So to pass on some of my valuable pearls of experience...

Mango Sutra Revisited! Mango Rabri! with Saffron...

you need

3 litres full fat milk(try to not use UHT)
8 tbsp caster sugar
750-800 gms ripe sweet mangoes
1 pinch saffron(optional)
1/2 cup almonds ,soaked and peeled and sliced
A truck load of patience

Start with the full fat milk in a wide pan.

Keep the pan or kadai on simmer and let the milk evaporate gently...as it does...scrape the dried milk from the sides back into the milk and let it reduce further.
Stir every 15 odd minutes taking care the rabri does not burn.
You'll need to let the milk cook at least three hours till it reduces to about a third of its original volume and has thickened.

Let it cool in this pan itself after scraping off the dried cooked milk from the sides...this mes amis is a labour of love...but the rewards are fantastic.

Now scrape out all bits into a bowl...it will look lumpy and thick.Again a little less ...how will this much satisfy 15 people???OMG!You can chill it for an hour at this stage.

No worries...start with the blending or puree-ing...till it is smooth!

Now the sugar...add half and then taste after you add more...too much sugar will kill the mango ...that is sweet too. Heat 1 tsp milk and soak the saffron , you can add it at this stage.
Mango and saffron is a winning combination!