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.
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
Servings: 6 people
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