Recipe shared by Pritam Jain
A dreamy homemade frozen dessert layered with silky saffron-infused rabri and fresh mango pulp — a treat you simply won’t find in any market!
Prep Time: 10 mins | Cook Time: 20 mins | Freeze Time: 5 hrs | Serves: 4
Ingredients
- 1 litre full-fat milk
- 2 ripe mangoes (large)
- 6 tbsp sugar (4 tbsp for rabri + 2 tbsp for mango pulp)
- A few strands of saffron
- 1 tsp pistachios, finely chopped
Method
- Boil milk in a heavy-bottomed pan. Add saffron and stir.
- Once milk reduces to half, add 4 tbsp sugar. Boil until thick. Cool and refrigerate.
- Peel and chop mangoes. Blend with 2 tbsp sugar into a smooth pulp. Sieve well. No water.
- In a square container, layer mango pulp, then rabri, then mango again. Add chopped mango pieces. Repeat.
- Dot the top with mango pulp. Garnish with pistachios and saffron. Freeze for 5 hours.
- Slice and serve!
💡 Tips: Use Alphonso or Kesar mangoes for the best flavour. Chill both layers before assembling. Avoid adding water to the mango pulp.