Mango Rice Kheer
Mango Rice Kheer is an Indian style mango rice pudding which is naturally rich, smooth and creamy and perfect as a dessert for summer.
Ingredients
- 2 Cups Milk
- 1 Tbsp Basmati Rice
- 1 pinch Saffron
- 1 pinch Cardamom powder
- ΒΌ Cup Sugar
- 1 Cup Mango Puree
For Garnish
- Ripe Mango slices - as needed
- Slivered Almonds - as needed
Instructions
- First add the milk to a heavy bottomed or non stick pan. Heat it in medium-low flame.
- While the milk is heating up, add the basmati rice to a mixie/blender and grind it coarsely. Use the pulse option of the mixie.
- Once the milk is slightly warm, add the basmati rice, saffron to the milk and cook until the basmati rice is fully cooked. Now add the cardamom powder to the milk mixture.
- Finally, add the sugar to the milk, mix well until dissolved. Turn off the flame and leave the mixture to come to room temperature.
- Once the milk mixture is cooled down, add the mango puree to the mixture and mix well until combined. Refrigerate until cold.
- Serve cold with a garnish of mango and almonds.
Notes | FAQ
- Do adjust the quantity of sugar as per taste preference and sweetness of the mango.
- You can use Mango puree from a can for this recipe. However, if you want to make it fresh, just like I did. Take the pulp of 1 large mango in a mixie/blender and grind to a smooth paste. Measure 1 Cup and use.
- Do adjust the quantity of milk based on desired thickness of kheer.
- Use of heavy bottomed or non stick pan is a must for this recipe, to avoid burnt bottom. - Do not add the mango puree to the milk mixture while it is hot. The milk will curdle.
- Do adjust the quantity of milk based on desired thickness of kheer.- Use of heavy bottomed or non stick pan is a must for this recipe, to avoid burnt bottom. - Do not add the mango puree to the milk mixture while it is hot. The milk will curdle.