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Mango Rabri Stuffed Mango Bread Recipe

Mango is one such fruit which we can enjoy in any form ,isn't it?Here I have used its amazing taste to not only flavour my bread but also stuff it with mango.Serve it as a dessert to your friends and family and you are going to be win hearts.

  • Prep time:
  • 2hrs 0mins
  • cook time:
  • 1hrs 30mins
  • serves:
  • 8

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Tags

  • #Mangomaniarecipe
  • #contest151
Ingredients

Ingredients For Mango Rabri Stuffed Mango Bread Recipe

Methods
  • 1. Boil full cream milk in a thick bottomed broad pan. Lower the flame and let it simmer till it reduces to half.
  • 2. Meanwhile, puree mangoes in grinder. Keep aside.
  • 3. Add condensed milk and dairy whitener to the simmering milk. Keep stirring and scraping the sides to collect the dry residue on the sides of the pan.
  • 4. Once it thickens, add half mango puree and cardamom powder and keep stirring on medium flame. After adding mango, the rabri will start looking somewhat grainy in texture.
  • 5. When it reaches thick sauce like consistency,check for sweetness.You may add 1 tbsp sugar if required.
  • 6. Cook for few minutes and turn off the flame.Let it cool.
  • 7. Meanwhile,dissolve yeast and brown sugar in lukewarm milk.Cover it and let it rest for fifteen minutes.
  • 8. Now take maida and add salt and dairy whitener to it.Add frothy yeast solution to this.
  • 9. Add 2 tbsp olive oil and mango puree and gather all these ingredients together. Now dust your workplace with dry flour and transfer this matter onto it.
  • 10. Knead into a soft pliable dough using stretch and fold method for at least 10 minutes.
  • 11. Now grease a bowl with oil and transfer the dough into it. Brush some oil over the dough so that it retains its moisture.
  • 12. Cover the dough with cling foil and let it rise for 40 minutes or till it doubles in volume.
  • 13. Now take out the dough and punch out the air gently. Knead for 2-3 minutes.
  • 14. Divide the dough into two equal parts. Make two balls from these.
  • 15. Cover one with cling foil and lets work on the other one.
  • 16. Dust your work place with dry flour. Roll the ball into a round chapati of about 7 inch diameter over this dusted place.
  • 17. Transfer this rolled chapati onto a greased baking tray. Spread the mango rabri generously over this chapati, leaving some edges.
  • 18. Roll the other ball into chapati of same size.Put it over the mango rabri and gently press the edges so that no rabri escapes out.
  • 19. Put a circular object like lid or small cup over the centre of the chapatis. This will help in marking equal petals of the flower.
  • 20. Now with a sharp knife make eight cuts at equal distances around the lid. These cuts should be deep enough to divide the chapatis into eight equal parts.
  • 21. Now gently twist one part clockwise two times.Press its end to seal any leakage.
  • 22. Twist its next part anti clockwise twice.Seal its end.
  • 23. In the same way twist one part clockwise and the next anti clockwise to make all petals.
  • 24. Brush this flower with oil. Gently press flax seeds into the centre of the flower and sprinkle some cardamom powder also.
  • 25. Cover the flower with a cloth and let it rise for about 30 to 40 minutes.
  • 26. Once the flower has risen brush it with milk and bake in a preheated oven at 200 degrees for 35 minutes or till golden brown.
  • 27. Once done take out and immediately brush butter on it for that extra shine. Remove from the tray and let cool on a cooling rack.
  • 28. Do not forget to cover it with a damp cloth for that softness.
  • 29. Your mango flower bread is ready to be enjoyed after about an hour.

Products used in Recipe

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