RABRI MANGO KULFI
Hey, guys!
I am again back with one of the most common yet famous dishes.
Any guesses???
No?
It’s Rabri Kulfi but with a touch of some mangoes in it.
You all know this year has been tough on the northern part of India in terms of heat and summers.
It’s been so harsh on us that, in fact, air conditioners seem to be non-working.
So, in the midst of the summer heat, I thought to make something at home that is very famous as a street dessert.
Yes! Rabri kulfi!
Summers are at their peak and rabri mango kulfi comes as a blessing, giving a cooling effect.
I remember in my childhood days when a kulfi vendor used to come in the evening with long sticks of pistachio rabri kulfi in long aluminium stick containers and it used to be so tasty.
In fact, my after-dinner walks with my parents were always fueled by this after-dinner dessert.
Gone were the days!
Golden days!
Anyway, returning to the present, going out to eat kulfi is fun, but what if you want to eat anytime during the day and you are too busy at work? As you all know, I am a teacher, so I rarely get time to go out, and in the evenings I get so tired that I want to eat at home.
RABRI KULFI
Rabri kulfi and summer go hand in hand. Like, say, bread and butter. I can hardly think of anyone who does not eat kulfi in the summer.
Made with full-fat milk, thickened on low flames slowly and adding flavors of cardamoms, dry fruits, and pistachios in it. It’s a slow process of cooking until it’s evaporated and thick in consistency, and when almost done, add granulated sugar to it.
Some people make rabri by using khoa (a semi-dehydrated whole milk product of India), or by using condensed milk, full-fat milk, child cream, milk powder, etc.
But I have added a secret ingredient here. Can you think of it???
No???
So no more guesses here.. taking the post forward, it’s our latest health ingredient, OATS!! Yes, I substituted cream, condensed milk, or khoya/mawa with Quick Rolled Oats Powder, and the result is a rich and creamy, luscious kulfi!!!
Adding oats powder to milk while boiling it along with milk powder (optional) thickens it quickly, and the result is this super delicious dessert!!
Difference between kulfi and ice cream?
Ice cream is soft and icy, but kulfi is creamy and thick in texture. Kulfi is traditional ice cream from the Indian Subcontinent. It is denser than ice cream and can be made without an ice cream maker. You can store kulfi in kulfi moulds, small earthen pots, glasses, and bowls.
OATS
Bowls of Oats, formally named Avena sativa, is a type of cereal grain from the Poaceae grass family of plants. The term “grain” refers to the edible seeds of oat grass, which end up in breakfast bowls.
It is rich in antioxidants and fiber and lowers cholesterol and blood sugar levels. A great source of iron, protein, and minerals like magnesium, zinc, and vitamin B1.
INGREDIENTS
Full cream Milk – 1 liter
Sugar – ½ cup
Quick-rolled oats powder
Dry Fruits – ¼ cups (finely chopped pistachios, cashews, almonds)
Green cardamom powder – ¼ teaspoon
Saffron – few strands(6-7)
Milk powder-2 teaspoons
Mango pure – 1 cup freshly taken.
INSTRUCTIONS
Preparation time: 90 minutes.
In a large heavy-bottomed wide vessel, pour full cream milk and bring it to a boil.
Simmer the flame on low heat once it comes to a boil.
Keep stirring the milk at regular intervals, pushing its cream-forming layer (malai) down inside the milk, which it forms on the top towards the side of the vessel.
Continue to do this till the milk is reduced to 1/3 of its original volume.
Further, keep scratching the layers forming on the side, making the milk thick.
Once you reach 1/3 of its original quantity, add oats powder, sugar, saffron strands, dry fruits, cardamom powder, and milk powder.
On a low flame, continue to stir it for at least 10 minutes.
Then close the flame and let the rabri cool down at room temperature.
Generally, it takes 30 minutes to cool down completely.
Once cooled, take any container you want to use to give shape. I used kulfi moulds.
With the help of a spoon, pour the rabri into the kulfi mould around 1/3, leaving some space above in every mould.
Then freeze it for 60 minutes.
After 60 minutes, take them out and pour the mango puree into the kulfi moulds, filling the space we left for it.
After repeating the same procedure with every mould, keep them in the freezer for around 6–8 hours or overnight.
After keeping them till it’s freezing time, take them out and put the moulds in normal room temperature water so that they are easy to take out.
Your delicious and yummy rabri mango kulfi is ready to be served.
Points to remember
Stir the milk constantly while it is cooking; otherwise, it will stick to the bottom of the vessel, increasing the risk of burning the flavor.
Never add sugar at the start, as it will take more time to get thick.
Use a heavy bottom vessel to boil the milk.
Do not add sugar to mango puree, as mango loses its own sweetness. Rabri itself has lots of sugary sweetness.
Rabri Mango Kulfi, the ultimate summer dessert, with the goodness of sweet seasonal mangoes, is made without any synthetic sugar. This has no cream and no condensed milk and is rich in fiber. Yes! you read it right, fiber Rich Rabri Mango Kulfi, that everyone can relish without any guilt!!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on INSTAGRAM with the hashtag #sweeetchillies
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