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Sunday, April 23, 2017

Mango Rice Kheer

Mango Rice Kheer
Mango Rice Kheer

Serves: 5 
Cooking time: 1 hour and 15 minutes.
Chilling time: 2 to 3 hours


  • 1 litre full fat fresh milk
  • 1/4 cup basmati rice | jeera rice
  • 3/4 cup sugar (according to preference)
  • 1 cup mango pulp
  • 1 cup chopped mango pieces
  • 1/4 tsp powdered cardamom seeds.
  • 1 tbsp rose water | or | orange blossom water.
  • Few strands of saffron
  • 1/4 cup chopped almonds and pistachios. 


  1. Wash rice and soak it for 30 minutes.
  2. Dissolve the saffron strands in 1 tbsp. warm milk and set aside.
  3. Heat a heavy bottom non-stick sauce pan, add milk and bring it to a boil. 
  4. When it starts boiling, reduce the heat to the minimum and then add soaked rice.
  5. Cook on low flame and stir constantly in order to avoid the milk sticking to the bottom. The rice will cook in milk and at the same time milk will start to reduce and thicken. This will take about 45 minutes to 1 hour.
  6. When the milk has reduce to almost half, then add sugar, cardamom powder, saffron mixture and rose water.
  7. Cook for another 10 minutes till the sugar dissolves completely. Taste and check the sweetness. If needed add some more sugar.
  8. Remove from heat and cool it for some time.
  9. When the kheer has completely cooled down, add mango pulp and chopped mango pieces. Stir well.
  10. Pour it into the serving dish and garnish with chopped almonds and pistachios and chill in the refrigerator for 2 to 3 hours.
  11. Serve chilled.



  1. is it okey to use canned mango pulp?

    1. Hi Nishu. Using canned mango is fine during off season. But it is more better if fresh mangoes are used. Only then you will get the real flavor.