Chilled Himsagar Mango Coconut Rice Kheer or Pudding

Name: Chilled Himsagar Mango Coconut Rice Kheer or Pudding
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 750 ml whole milk (Amul Gold); 2 tbsp aromatic Gobindobhog rice (short grained); 4 tbsp condensed milk; 2 tbsp sugar or as needed; 1 pinch salt; 1 Himsagar Mango (250 gms approx.)pulp; 1/2 tsp cardamom powder; 1 Himsagar Mango peeled, deseeded and cubed; 1/4 cup nuts chopped (Cashewnuts, Almonds and Raisins); 2 tbsp fresh coconut grated

Kumkum Chatterjee @cook_12055532

#FJ
Various types of chilled summer desserts can be prepared from this tropical summer fruit.For this, we need sweet and juicy varieties of mangoes. Chilled Himsagar Mango Coconut Rice Kheer is an interesting twist to the authentic Indian rice kheer or pudding. It is made by combining sweet and aromatic mango pulp with the kheer, condensed milk, along with grated coconut and some mango cubes and chopped nuts. Serve this chilled as an aftermeal dessert and relish!

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

6 servings

750 mlwhole milk (Amul Gold)
2 tbsparomatic Gobindobhog rice (short grained)
4 tbspcondensed milk
2 tbspsugar or as needed
1 pinchsalt
1Himsagar Mango (250 gms approx.)pulp
1/2 tspcardamom powder
For garnishing:
1Himsagar Mango peeled, deseeded and cubed
1/4 cupnuts chopped (Cashewnuts, Almonds and Raisins)
2 tbspfresh coconut grated

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Steps

45 minutes

1

Rinse rice until water runs clear.Soak it for 30 minutes.Then drain water and set aside.Meanwhile, add milk in a heavy-bottomed pan or wok.Boil over medium heat.After it starts boiling, add the soaked rice to the milk. Mix well and cook over medium to low heat stirring occasionally every 2-3 minutes to prevent the milk from sticking underneath and burning at the bottom of the pan.Cook till rice is soft and the consistency of the kheer is thick.
2

Add pinch of salt and cardamom powder.Now add condensed milk.Add 2 tbsp sugar or as needed. Mix well and cook for 2 minutes.Add half of chopped nuts and mix.Switch off flame.Cool the kheer completely. Meanwhile blend 1 deseeded mango cubes in a blender.
3

Heat a non-stick pan and toss the mango pulp in low heat for 1 minute till moisture dries up. Cool and add the pulp to the cooled kheer.Add few cubed mango pieces and half of grated coconut.Mix well.
4

Garnish with mango cubes, grated coconut and rest of chopped nuts.Cover and refrigerate for 2-3 hours before serving.Serve chilled and relish the flavours of mango in a creamy mango coconut rice kheer.