Lychee Mango Sandesh in Rabri
Lychee Mango Sandesh in Rabri
Lychee Mango Sandesh in Rabri is a seasonal Indian dessert prepared with lychee stuffed with mango sandesh in homemade rabri. Light, refreshing, and delicious!
This summer special Indian sweet dish is perfect for the hot, scorching heat. Mangoes and lychees, two tropical fruits beloved worldwide, are in season during the summer, making the Lychee Mango Sandesh in Rabri an ideal tropical fusion treat.
Lychee Mango Sandesh in Rabri marries the sweet, juicy flavour of mangoes with the floral, slightly tart taste of lychees, resulting in a refreshing and delightful flavour experience.
The recipe for Lychee Mango Sandesh in Rabri is quite simple. The rabri is made by thickening milk, which requires patience but no strenuous effort. The only real effort involved is in removing the seeds from the lychees while preserving their shape for stuffing.
For those with a sweet tooth, this mildly sweet, melt-in-your-mouth, refreshing dessert is bound to become a favourite. It’s so delightful that resisting a second piece is a challenge.
Other recipes you might like are Mango Lassi,
Ingredients
For Rabri
1 litre full fat milk
¼ teaspoon cardamom powder
Few saffron strands
2 tablespoons milk powder
2 tablespoons cream/malai
½ cup sugar
For Mango Sandesh
1 cup grated paneer
2 tablespoons castor sugar
¼ teaspoon cardamom powder
Few saffron strands
Other Ingredients
20-25 deseeded lychee
1 teaspoon finely chopped unsalted pistachios
Directions
Grease a heavy bottomed pan and pour the milk in the pan. Bring the milk to a boil.
Once the milk comes to a boil, lower the heat and simmer the milk till the milk starts to froth or form a layer of cream/malai on top. (The milk should slightly simmer but not boil). When you see the cream floating on top, then using a wooden skewer or spoon, gently move the cream/malai layer to one side.
Stir the milk in between so that the milk does not get burnt from the bottom. Continue simmering and stirring the milk on a low heat, collecting the cream layer on the sides, and sticking it to the pan.
You will be doing this for about an hour while the milk reduces, so be sure to keep a close eye on it so the milk doesn’t burn or stick to the bottom of the pan.
Add cardamom powder, saffron strands, milk powder and cream/malai to the milk.
Once the milk is thickened and reduced to 1/4th of its quantity add sugar and stir on medium heat until the sugar is completely dissolved.
Turn off the heat and keep it aside to cool.
Prepare Mango Sandesh
Pulse together paneer, castor sugar, cardamom powder, saffron strands and mango pulp to form a thick smooth textured sandesh in a blender.
Slit the lychee in between to remove the seed.
Take one teaspoon of mango sandesh and stuff the lychee with it. Usually, 1 teaspoon sandesh is enough for each lychee but adjust the quantity according to the size of the lychee.
To assemble
Place the lychee mango sandesh in a serving tray pour over the cooled rabri over the sandesh.
Chill in the fridge for a couple of hours. Sprinkle the pistachios before serving.
