Heat the milk in a broad pan. In a mixer grinder powder rice coarsely. Boil the milk and add the powdered rice to it.

Lower the flame to let the rice get cooked. Now add saffron stands and cardamom powder. Once the rice is cooked add sugar and heat until sugar gets dissolved.

Meanwhile scoop the pulp from mango and place it in a blender and purée it. Cool down the kheer.

Now add the mango pulp. Mix well and refrigerate to serve.