Summer season is best known for mangoes. In this summer season, we’ll make lachedar Mango rabdi. The tantalizing taste of Mango mixed in milk lumps and lache will be liked by all for sure. This can be served in any occasion as a dessert.
Take milk in a vessel with heavy and place it over flame to heat. When it simmers once, reduce the flame to medium. Collect all the malai formed on the surface, at the corners with help of a ladle. Stir really well by bringing the ladle to the bottom of the pan so that milk doesn’t stick to the bottom. Cook until it remains 1/3 in quantity.
Cut almonds and cashews in small chunks. Cut pistachios lengthwise. Peel cardamom and powder the seeds.
Peel mango as well and chop in small chunks. When milk gets thick in quantity, add sugar and chopped cashews-almonds-pistachios into it and mix well. Turn off the flame. Now add finely chopped mango chunks in rabdi and mix nicely. Also, mix cardamom powder as well.
Scrumptious lachedar mango rabdi is ready. Take it out in a bowl and garnish with some chopped mango chunks and cashew-almonds-pistachios. This delectable rabdi can be stored in refrigerator for 2 to 3 days.
