Mango Kheer (Mango Rice Pudding)

Mango Kheer is a delicious twist to a regular rice pudding made in Indian households. It combines the richness of rice and milk with mango is very refreshing in hot summer months when served cold. With mangoes all around in summer months, this recipe deserves a definite try. So, try the recipe and let me know your comments below.

Serves: 6

Preparation Time: 5-8 mins.

Cooking Time: 30-35 mins.

Ingredients:

3 ½  cup whole milk

½ cup basmati rice

1 cup mango puree

2 tablespoon sugar or to taste

3-4 raisins

3-4 almonds finely chopped

3-4 green cardamom

3-4 saffron strands

For garnishing:

2-3 saffron strands

3-4 pistachios finely chopped

3-4 almonds finely chopped

Directions:

1. Chop the mangoes and puree in blender.
2. Stir in milk, rice and sugar and bring the mixture to boil.
3. Make a fine powder of the green cardamom using pestle and mortar.
4. Dissolve the saffron strands in 1 tablespoon of hot water.
5. Chop the nuts meanwhile, the mixture on stove boils for 10 mins at low flame.
6. Now, add in the mango puree, cardamom, saffron water to the pudding.
7. Stir in nuts while pudding is boiling for a few more minutes until rice is cooked and pudding thickens.
8. Remove from heat and transfer in serving bowls.
9. Garnish with saffron, almonds and pistachios and refrigerate until ready to serve.

Tips:

• Pudding tastes best when served chilled.
• You can also use packaged mango pulp available in grocery stores. But be careful in adding sugar in this case, as it already has added sugar.