Caramelized Mango Custard Kheer

Name: Caramelized Mango Custard Kheer
Cuisine: Indian
Ingredients: 1/4 cup gobindobhog rice; 500 ml Amul Taza Milk; 1/2 can or 200 ml Amul Mithai Made; 2 tbsp vanilla custard powder; 2 ripe mangoes; 2 tbsp Amul Fresh Cream; 2 tbsp sugar; 6 biscuits (any biscuit of your choice); 1 tbsp Amul Butter; 4 tbsp finely chopped ripe mangoes; 2 tsp grated pistachios

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

#YCR
This recipe of custard kheer includes custard powder of vanilla flavor and condensed milk . In this recipe the vanilla custard powder adds colour to the kheer, so I have avoided using saffron strands. In this Mango season I have prepared a mango caramelized sauce to enhance flavour and make the dessert more delectable loaded with some grated pistachios and finely chopped mangoes.

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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Ingredients

1/4 cupgobindobhog rice
500 mlAmul Taza Milk
1/2 canor 200 ml Amul Mithai Made
2 tbspvanilla custard powder
2ripe mangoes
2 tbspAmul Fresh Cream
2 tbspsugar
6biscuits (any biscuit of your choice)
1 tbspAmul Butter
4 tbspfinely chopped ripe mangoes
2 tspgrated pistachios

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Steps

1

Soak the rice for an hour.
2

Start by bringing the milk to a boil and add the soaked rice to the milk and start cooking it, add in condensed milk and cook till the rice is cooked 70%
3

Once the rice is almost cooked added in the custard powder, dissolved in some milk and keep stirring till you get a thick kheer.
4

Meanwhile make a mango puree by blending the pulp and straining.
5

In a fry pan make caramel by stirring the ripe mango puree and sugar, once the sugar melts, add fresh cream, stir it all in to make a mango caramel sauce
6

Blend the biscuits to make a coarse powder and mix the powdered biscuits with butter and then the caramel to get a sand like crumb.
7

Plate up the dessert by mango caramel at the bottom,then adding the custard kheer on top, finally topping it with the rest mango caramel
8

Garnish with mango cubes and grated pista and chill before serving

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ayndrila dutta @titlis_homekitchen

on August 05, 2022 14:58

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen