Rice kheer with Mango

Rice kheer with Mango

Kheer is a traditional Indian dessert prepared during any festival or celebration.
Kheer is prepared using rice,sabudana, semolina, broken wheat. India is a melting pot with diverse cultures, desserts are prepared in different regions in different ways using same ingredients.
Rice kheer with mango, is a simple dish prepared using very few ingredients.
In Mango season, I never miss to prepare this dessert along with mango pulp .
The smooth and creamy texture of rice kheer served topped along with sweet mango pulp and nuts, is very luscious and flavor some.
We need to use sweet mangoes having thick pulp like Alphonso or Banaganapalli/Benish.
I have used Sona masuri rice which gives good stickiness to the kheer.
Full fat milk gives it a creamy texture.

Ingredients

Rice – 1/4th cup
Milk- 750 ml (3/4th litre) ,full fat milk
Sugar- 1/4th cup
Condensed milk- 1/2 tin
Dry fruits – 10 raisins, 10 cashew nuts finely sliced
10 blanched almonds finely sliced
10 blanched pistachios finely sliced
Green cardamom- 4
Ghee- 2 tablespoon
Mango pulp- 1 cup

Step by Step Instructions.

1. In a pressure cooker ,add milk and rice and cook, after 2 whistles reduce flame and cook for 15 minutes. Allow pressure to cool, and open lid and cook rice until milk is absorbed, then mash the rice with a hand blender. Keep it aside.

2. Heat ghee in a kadhai, add cashews and raisins and fry for a minute.

3. Add mashed rice and saute for 2 to 3 minutes.

4. Now add sugar and cook for 5 minutes until sugar dissolves.

5. Add milkmaid and stir and cook, keep stirring and scraping the sides. Cook until it becomes thick.

6. Add cardamom powder ,stir and scrape the sides and cook for about 2 minutes.

7. Kheer is ready.

8. Allow it to cool completely, serve topped with mango pulp, sliced pistachios and sliced almonds. You can also serve, layering it with mango pulp, kheer, mango pulp and nuts.

Print Recipe

5 from 2 votes

Rice kheer with Mango

Kheer is a traditional Indian dessert prepared during any festival or celebration.
Kheer is prepared using rice,sabudana, semolina, broken wheat. India is a melting pot with diverse cultures, desserts are prepared in different regions in different ways using same ingredients.
Rice kheer with mango, is a simple dish prepared using very few ingredients.
In Mango season, I never miss to prepare this dessert along with mango pulp .
The smooth and creamy texture of rice kheer served topped along with sweet mango pulp and nuts, is very luscious and flavor some.
We need to use sweet mangoes having thick pulp like Alphonso or Banaganapalli/Benish.
I have used Sona masuri rice which gives good stickiness to the kheer.
Full fat milk gives it a creamy texture.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dessert

Cuisine: ballari, Hyderabadi, Indian, kheer, muslim, rice

Keyword: alphonso, banaganapalli, banganpally, benish, celebration, chawalkameetha, creamydessert, dessert, easyrecipe, eid2020, eidrecipe, festival, ghee, indianmangorecipe, mango, mangodessert, meetha, milkmaid, milkmaidrecipe, mittha, muslimdish, pressurecooker, ramzan, ramzan2020, sweet, sweetdish, yummy

Servings: 6 people

Author: Afsar Azeez

Equipment

• Pressure cooker
• Kadhai
• Hand blender
• Juicer

Ingredients

• 1/4 cup Rice Sona Masuri
• 750 ml Milk Full fat
• 1/4 cup Sugar
• 1/2 tin Condensed milk (Milkmaid)
• 10 pieces Raisins, Cashew nuts, Blanched almonds, Blanched pistachios Finely sliced
• 4 pieces Green cardamom
• 2 tbsp Ghee
• 1 cup Mango pulp

Instructions

• 1. In a pressure cooker ,add milk and rice and cook, after 2 whistles reduce flame and cook for 15 minutes. Allow pressure to cool, and open lid and cook rice until milk is absorbed, then mash the rice with a hand blender. Keep it aside.
• 2. Heat ghee in a kadhai, add cashews and raisins and fry for a minute.
• 3. Add mashed rice and saute for 2 to 3 minutes.
• 4. Now add sugar and cook for 5 minutes until sugar dissolves.
• 5. Add milkmaid and stir and cook, keep stirring and scraping the sides. Cook until it becomes thick.
• 6. Add cardamom powder ,stir and scrape the sides and cook for about 2 minutes.
• 7. Kheer is ready.
• 8. Allow it to cool completely, serve topped with mango pulp, sliced pistachios and sliced almonds. You can also serve, layering it with mango pulp, kheer, mango pulp and nuts