Mango Rice Kheer / Mango Rice Pudding

Name: Mango Rice Kheer / Mango Rice Pudding
Total time: 6600 s
Yield: 6 person
Cuisine: Indian
Ingredients: 1/4 cup basmati rice; 1 liter full fat milk; Pinch saffron strings; 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; 👉 For Garnishing :--; Chopped mango pieces as per required; Saffron strings as per required; Pistachio pieces as per required; Fresh rose petals as per required

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#RYS
#cookpadindia
#Rathyatra_special

Mango Kheer is an Indian-style rice pudding that is flavoured with fresh mango pulp. It is thick, creamy and served cold during summer months. Mango Kheer is a quick and easy to make dessert. This Mango Kheer is prepared with mango pulp, full fat milk, and sweetened vermicelli. Mango Kheer is liked by adults and kids alike. This Mango Kheer garnished with almond flakes, saffron, and raisins. needs to be served chilled. This is a perfect summer recipe where the flavours if mango pulp goes well with vermicelli kheer. You can include mango chunks into the kheer as well if you like. This pudding can also be served in fasting.

#RYS
#cookpadindia
#Rathyatra_special

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#RYS
#cookpadindia
#Rathyatra_special

Saved

Ingredients

1 hrs 50 minute

6 person

1/4 cupbasmati rice
1 literfull fat milk
Pinchsaffron strings
1 cupmango pulp
1/2 cupsugar or as per taste
1/2 tspcardamom powder
1 tbspchopped cashews nuts
1 tbspchopped almonds
1 tbspraisins
👉 For Garnishing :--
Chopped mango pieces as per required
Saffron strings as per required
Pistachio pieces as per required
Fresh rose petals as per required

Saved

Steps

1 hrs 50 minute

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

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

Add cardamom powder and nuts, and cook for another minute. Switch off the heat and let the mixture cool down completely.
6

Now add fresh mango pulp and mix well.
7

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