Mango rice kheer

Name: Mango rice kheer
Total time: 6600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/4 cup rice; 1liter full fat milk; Pinch saffron; 1 cup mango pulp; 1/2 cup sugar or as per taste; 1/2 tsp cardamom powder; 1 tbsp chopped cashews nuts; 1 tbsp chopped almonds; 1 tbsp raisins; as required Chopped mango for garnishing; as required Saffron,fresh rose petals and pistachios for garnishing

Neha Dua @cook_90450

#SD4
#week4

This mango kheer is a delicious, Indian-style rice pudding flavored with sweet and aromatic mango pulp. You need a few ingredients to make this creamy and yummy mango rice pudding.

#SD4
#week4

This mango kheer is a delicious, Indian-style rice pudding flavored with sweet and aromatic mango pulp. You need a few ingredients to make this creamy and yummy mango rice pudding.

Neha Dua @cook_90450

#SD4
#week4

This mango kheer is a delicious, Indian-style rice pudding flavored with sweet and aromatic mango pulp. You need a few ingredients to make this creamy and yummy mango rice pudding.

#SD4
#week4

This mango kheer is a delicious, Indian-style rice pudding flavored with sweet and aromatic mango pulp. You need a few ingredients to make this creamy and yummy mango rice pudding.

Saved

Ingredients

1hrs 50 mins

6 servings

1/4 cuprice
1liter full fat milk
Pinchsaffron
1 cupmango pulp
1/2 cupsugar or as per taste
1/2 tspcardamom powder
1 tbspchopped cashews nuts
1 tbspchopped almonds
1 tbspraisins
as requiredChopped mango for garnishing
as requiredSaffron,fresh rose petals and pistachios for garnishing

Saved

Steps

1hrs 50 mins

1

Rinse rice until the water runs clear. Soak the rice for 30 minutes and set it aside. Drain after 30 minutes and set aside.
2

In the meanwhile, add milk in a heavy-bottomed pot, bring to boil over medium heat. Add 2 tablespoon of hot milk to saffron in a small bowl and set it aside.
3

After it comes to a boil, add the drained rice, mix well, and cook over medium-low heat until the rice cooks completely and the milk thickens about 20-25 minutes, stirring occasionally every 2-3 minutes to prevent the milk from sticking and burning at the bottom of the pan.
4

To check for the correct consistency: If you drop some mixture from a spoon, the rice and milk should fall in one stream and not separately.
5

Add sugar and saffron-infused milk, continue cooking for another 5 minutes over medium-low heat.
6

Add cardamom powder and nuts, and cook for another minute. Switch off the heat and let the mixture cool down completely.
7

Add fresh mango pulp, mix well.
8

Serve chilled and garnished with chopped mango, pistachios, rose petals and saffron and enjoy delicious mango rice kheer!