Puree the mangoes and keep aside.

Pour the milk into a heavy bottomed saucepan and allow it to simmer over a low flame.

Every 4-5 minutes or so, gently push the malai (cream on the surface of the milk) towards the sides of the vessel with the back of your ladle. Continue till the milk has reduced to less than one third of its volume.

Gently scrape the sides of the pan, fold the milk solids collected on the sides of the pan into the milk. Mix well.(The key to a rich and creamy Rabri lies in the quality of milk used and patiently simmering the milk over a low flame.)

Allow the rabri to cool to room temperature.

Add the mango puree, powdered cardamom and rose water, give it a hearty stir.

Refrigerate and serve chilled.