Mango kheer

Name: Mango kheer
Total time: 1800 s
Yield: 3 servings
Cuisine: Pakistani
Ingredients: 2 Cups Milk -; 1 Tbsp Basmati Rice -; 1 pinch Saffron -; 1 pinch Cardamom powder -; 1/4 Cup Sugar -; 1 Cup Mango Puree -; For Garnish; Ripe Mango slices - as needed; as needed Slivered Almonds -

Sehrish Siddiq @cook_16857500

Karachi Pakistan

#Mangomasti

Sehrish Siddiq @cook_16857500

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Ingredients

30 minutes

3 servings

2 CupsMilk -
1 TbspBasmati Rice -
1 pinchSaffron -
1 pinchCardamom powder -
1/4 CupSugar -
1 CupMango Puree -
For Garnish
Ripe Mango slices - as needed
as neededSlivered Almonds -

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Steps

30 minutes

1

First add the milk to a heavy bottomed or non-stick pan. Heat it in medium-low flame.
2

While the milk is heating up, add the basmati rice to a mixie/blender and grind it coarsely. Use the pulse option of the mixie.
3

Once the milk is slightly warm, add the basmati rice, saffron to the milk and cook until the basmati rice is fully cooked. Now add the cardamom powder to the milk mixture.
4

Finally, add the sugar to the milk, mix well until dissolved. Turn off the flame and leave the mixture to come to room temperature.
5

Once the milk mixture is cooled down, add the mango puree to the mixture and mix well until combined. Refrigerate until cold.
6

Serve cold with a garnish of mango and almonds.