Mango Kheer Recipe
Indulge in the delightful Mango Kheer recipe, a perfect fusion of creamy, velvety rice pudding and the sweet, tropical flavor of ripe mangoes. This luscious dessert is not only easy to make but also an irresistible treat that adds a burst of sunshine to any occasion. With its rich texture and vibrant taste, Mango Kheer is sure to captivate your senses and leave you craving more!
Equipment
- 1 Heavy Bottom Pan Used for cooking the kheer to prevent burning and ensure even heat distribution.
- 1 Mixing Spoon A long spoon to stir the kheer while cooking to avoid sticking or burning.
- 1 Measuring Cup For accurately measuring milk, water, and rice.
- 1 Knife To peel and chop the mangoes into small pieces.
- 1 Grater (optional) For grating nuts like almonds or cardamom, if preferred.
- 1 Serving Bowls To serve the mango kheer after it's cooked and cooled.
- 1 Strainer (Optional) For straining the kheer if you prefer a smoother texture without any rice pieces.
Ingredients
- 1 cup Basmati Rice Washed and soaked for 15-20 minutes to soften before cooking.
- 4 Cups Ful-Fat Milk For a creamy texture; you can use low-fat milk for a lighter version.
- 1/2 cup sugar Adjust to taste; can substitute with honey or jaggery if desired.
- 1 cup Mango Pulp Fresh, ripe mangoes pureed or canned mango pulp.
- 1/4 Teaspoon Cardamom powder Adds aromatic flavor to the kheer.
- 2 Tablespoons Ghee Used for tempering; gives a rich flavor to the kheer.
- 10/12 Pieces Cashews (Chopped) Optional, for garnishing and added crunch.
- 5/6 Pieces Saffron strands Optional, for a rich color and aromatic flavor.
- 1 Teaspoon Rose water (Optional) Adds a subtle floral fragrance to the dessert.
Instructions
- Prepare the Rice:Rinse the basmati rice thoroughly to remove excess starch. Soak it in water for about 15-20 minutes to soften the rice.
- Boil the Milk:In a heavy-bottomed pan, add the full-fat milk and bring it to a boil over medium heat. Stir frequently to prevent the milk from burning or sticking to the bottom of the pan.
- Cook the Rice:Once the milk comes to a boil, add the soaked rice to the milk. Stir well and reduce the heat to low. Let it simmer for 15-20 minutes, stirring occasionally, until the rice is cooked and the milk thickens.
- Add Sugar:Once the rice is cooked and the milk has thickened to a creamy consistency, add the sugar. Stir well and continue to cook for 5 more minutes until the sugar dissolves completely.
- Flavor the Kheer:Add cardamom powder for a fragrant and aromatic touch. If you're using saffron, soak the strands in a tablespoon of warm milk for 5 minutes and then add them to the kheer for color and aroma. Stir everything well.
- Prepare the Mango Pulp:If you're using fresh mangoes, peel and chop them into pieces, then blend them to a smooth pulp. Alternatively, you can use canned mango pulp for convenience.
- Combine Mangoes with the Kheer:Once the kheer is cooked and has a thick, creamy consistency, remove the pan from the heat. Gently fold in the mango pulp, mixing it thoroughly to ensure the kheer is well combined with the fresh, fruity flavor.
- Temper the Kheer (Optional):In a small pan, heat 2 tablespoons of ghee. Add chopped cashews and almonds to the ghee and fry them until they turn golden brown. Add the ghee with the nuts into the kheer for a rich flavor and extra crunch.
- Add Rose Water (Optional):For an added touch of fragrance, you can add 1 teaspoon of rose water to the kheer and stir gently.
- Cool and Serve:Allow the mango kheer to cool down to room temperature. You can also refrigerate it for a few hours for a chilled version. Garnish with extra chopped nuts or saffron strands before serving.