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Mango Kheer

Posted on May 17, 2020 by Swati Leave a Comment on Mango Kheer

An Indian version of rice pudding! Usually served with chopped nuts, which add tons of flavour and a different texture. I’ve added some mango pulp to the kheer and topped with some chopped mango pieces…however go with whatever you fancy..

Overview

  • Serves 4-6
  • Difficulty – Easy

Ingredients

  • 1/4 cup uncooked rice
  • 1 tbsp ghee
  • 3 to 4 green cardamoms crushed and seeds removed
  • 1 litre whole milk
  • Half cup sugar (or more if you prefer it sweeter)
  • A few strands of saffron crushed
  • Half cup mango pulp (optional)
  • Chopped mangos (optional)
  • 3-4 tbsp chopped nuts (almonds, cashews, pistachios – any one or mixed)

Method

  • Wash and soak the rice for 30 minutes
  • Add ghee to a heavy bottom pan and put it on medium heat
  • Once the ghee has melted add the cardamom seeds and cook for half a minute
  • Discard the water from the soaked rice and add it to the pan and cook with the ghee for two minutes
  • Add the milk and sugar to the pan
  • Once the milk comes to boil turn down the heat and add the crushed saffron strands
  • Keep stirring to avoid the milk sticking to the bottom of the pan
  • Let it cook for about 25-30 minutes on low heat….the rice will be cooked, the milk reduced and the kheer nice and thick
  • If you prefer a thicker kheer cook for 10-15 minutes more
  • Take it off the heat
  • Stir in the mango pulp and half the chopped nuts
  • Divide the kheer into serving bowls
  • Kheer can be served warm or cold. If you prefer it cold, let it cool down and then refrigerate for a couple of hours
  • Garnish with the chopped mangos and the balance nuts just before serving

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Posted in Home Cooking Tagged indian dessert, kheer, mango kheer

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Author: Swati

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