Mango Rice Kheer
Mango Kheer is an Indian-style rice pudding with a fresh mango flavor. This kheer is easy to prepare and requires few ingredients. Serve this refreshing rice dessert chilled and enjoy the mango season.
Servings 5
Ingredients
- 1 liter full-fat fresh milk
- ¼ cup basmati rice | jeera rice
- ¾ cup sugar according to preference
- 1 cup Mango pulp
- 1 cup chopped mango pieces
- ¼ tsp powdered cardamom seeds
- 1 tbsp rose water or orange blossom water
- ¼ teaspoon strands of saffron
- ¼ cup chopped almonds and pistachios
Instructions
- Wash the rice and soak it for 30 minutes.
- Dissolve the saffron strands in 1 tbsp of cold milk and set aside.
- Heat a heavy bottom non-stick saucepan, add milk, and bring it to a boil.
- When it starts to boil, reduce the heat and then add soaked rice.
- 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.
- When the milk has reduced to almost half, then add sugar, cardamom powder, saffron mixture, and rose water.
- Cook for another 10 minutes till the sugar dissolves completely. Taste and check the sweetness. If needed add some more sugar.
- Remove from heat and cool it for some time.
- When the kheer has completely cooled down, add mango pulp and chopped mango pieces. Stir well.
- Pour it into the serving dish and garnish with chopped almonds and pistachios and chill in the refrigerator for 2 to 3 hours.
- Serve chilled.
Notes
1 cup = 250 ml