Mango Kheer is a traditional rice pudding recipe with a mango twist making it an ideal chilled dessert for the summers. As summers are in so is the mango season, you can make this kheer and cherish after your everyday meals.
Mango Rice Kheer (Indian Style Mango Rice Pudding), a super delicious dessert perfect for the summer. For the simple delicacy the rice is cooked in milk, saffron, loads of nuts and flavored with mango puree. A fruity twist to an all time favorite Indian dessert. Enjoy this rich and creamy mango kheer recipe cold perfect for the hot summer weather.
Preparation Time : 5 mins
Cooking Time : 25 mins
Refrigerate : 3 hrs
Total Time : 3 hrs 30 mins
Ingredients :
Mango - 1
Milk - 2 cups
Rice - 2 tbsp
Sugar - 1/4 cup
Ghee - 1 tbsp
Cashew - 7
Pistachios - 7
Almonds - 7
Raisins - 7
Method :
First add the milk to a heavy bottomed or non stick pan and bring it to boil.
While the milk starts boiling, reduce the heat to minimum and then add in the 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.
When the milk has reduce to almost half, then add sugar and cook till the sugar dissolves completely.
Remove from heat and cool it for some time.
Mango pulp is taken by blending mango in a blender without adding water.
Cashews, almonds, pistachios are finely chopped and saute in ghee till golden brown.
When the kheer has completely cooled down add mango pulp and stir well.
Pour it into the kheer and chill in the refrigerator for 2 to 3 hours.
Serve chilled.
Pictorial :
Your ingredients.
First add the milk to a heavy bottomed or non stick pan and bring it to boil. While the milk starts boiling, reduce the heat to minimum and then add in the 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. When the milk has reduce to almost half, then add sugar and cook till the sugar dissolves completely.
Remove from heat and cool it for some time. Mango pulp is taken by blending mango in a blender without adding water.
Cashews, almonds, pistachios are finely chopped and saute in ghee till golden brown.
When the kheer has completely cooled down add mango pulp and stir well.
Pour it into the kheer and chill in the refrigerator for 2 to 3 hours.
Serve chilled.
Notes :
Do adjust the quantity of sugar as per taste preference and sweetness of the mango.
Use of heavy bottomed or non stick pan is a must, to avoid burnt bottom.
Do not add the mango puree to the milk mixture while it is hot. The milk will curdle.
Saffron strands can be added to the kheer when the is rice is being cooked.
Crushed cardamom powder can be added to enhance the flavor.
Pinch of salt to the kheer will give the richness to the dessert.