Ingredients:

  • 1 quart full cream milk
  • 2 tbsp fresh lemon juice
  • 1/4 tsp cornstarch
  • 3 cups skim milk
  • 1 cup fresh Alphonso mango puree
  • 2 tbsp honey
  • 1/4 tsp saffron strands
  • 1 tbsp warm milk
  • 1/2 tsp ground cardamom
  • 1 pinch salt
  • 1 tbsp sliced pistachios
  • 1 tbsp sliced almonds
  • 5 fresh mango cubes
  • 4 cups water
  • 1 cup sugar

Instructions:

  1. Bring 1 quart of full cream milk to a gentle boil. Lower heat and slowly whisk in strained lemon juice until the whey separates into a clear, greenish liquid.
  2. Pour the curdled milk through a muslin cloth and rinse the curds under cold water immediately to remove the lemony tang.
  3. Tie the cloth tightly and hang for 30-45 minutes until the cheese is moist but not dripping.
  4. Transfer the cheese to a plate and use the heel of your palm to mash and knead for 5-7 minutes until the texture is velvety and cohesive. Mix in cornstarch if using.
  5. Divide the cheese into 12 small balls and gently flatten them into discs.
  6. Boil 4 cups of water with 1 cup of sugar. Carefully drop the discs in and simmer for 10-12 minutes until they double in size and feel springy.
  7. Prepare the Mango Rabri: Simmer 3 cups of skim milk until slightly reduced. Stir in mango puree, honey, saffron (soaked in warm milk), ground cardamom, and a pinch of salt.
  8. Gently remove the poached discs from the syrup and soak them in the prepared mango milk.
  9. Chill the dessert in the refrigerator for a minimum of 4 hours.
  10. Garnish with sliced pistachios, sliced almonds, and fresh mango cubes before serving.