When the summer heat calls for something cold and sweet after dinner, a bowl of chilled makhana and fresh fruit rabri is exactly what you need. This rich homemade dessert draws its creaminess from slow-simmered full fat milk thickened with roasted makhana powder, sweetened with condensed milk, and brightened with seasonal fresh fruits. The result is an indulgent, crowd-pleasing dessert that is far easier to make than it looks.
Ingredients
- Makhana (fox nuts): 50 grams
- Ghee: 1 teaspoon
- Full fat milk: 1.5 litres
- Saffron: a pinch
- Vanilla essence: 1 teaspoon
- Almonds: 2 teaspoons
- Cashews: 2 teaspoons
- Condensed milk: 3/4 cup
- Apple: 1 medium
- Grapes: 8 to 10
- Pomegranate, chikoo and banana: 1 each
How to Make It
Start by warming 1 teaspoon of ghee in a pan over a medium flame. Add the makhana and roast them, stirring frequently, until they are light and crispy. Spread them out on a plate and allow them to cool fully. Once cooled, transfer them to an electric chopper and blitz until you have a fine powder. This makhana powder is what gives the rabri its thick, velvety texture.
Pour 1.5 litres of full fat milk into a heavy-bottomed kadai and bring it to a boil. The moment it starts to boil, turn the flame down to low and let the milk simmer for 10 to 12 minutes, stirring from time to time.
Add the makhana powder gradually to the simmering milk, stirring without stopping so no lumps form. Then add a pinch of saffron, 1 teaspoon of vanilla essence, and 2 teaspoons each of almonds and cashews. Cook everything together on a low flame for 5 more minutes.
Pour in 3/4 cup of condensed milk and stir well to combine. Keep cooking for 2 to 3 minutes until the rabri reaches a semi-thick consistency. Bear in mind that it will thicken further as it cools, so avoid cooking it down too much at this stage.
Adding the Fruits and Serving
Switch off the flame and set the rabri aside to cool completely at room temperature. Once fully cooled, fold in the chopped fruits: apple, grapes, pomegranate, chikoo and banana. The important rule here is to add the fruits only just before you serve, so they hold their texture and freshness. If you are serving in batches, add the fruit to each portion separately as you go, rather than mixing it all in at once.
Finish each serving with a scattering of finely chopped pistachios and pomegranate seeds for a festive, colourful garnish. This chilled Fruit Rabri is a wonderful dessert to offer guests during the festive season or on any warm summer evening.
