Ingredients
- 3 tablespoons rice
- 1 litre milk
- 2 mangoes for pulp
- 1 mango finely chopped
- 2 tablespoons custard powder
- ½ cup sugar
- 2 teaspoons almonds
- 2 teaspoons pistachios
- 2 teaspoon cashews
- 2 teaspoons raisins
- 2 teaspoons chirongi
- ¼ teaspoon cardamom powder
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop: https://amzn.to/2Jkn4px
- High Power Mixer Grinder: https://amzn.to/2GVmyRI
Steps In Making
- Wash and clean basmati rice with water and let it soak for 30 minutes.
- In a heavy bottom pan or a kadai add milk and bring it to a boil.
- Now add the soaked rice and keep stirring for couple of minutes or the rice might stick to the bottom of the pan. Now cook for 8-10 minutes or until the rice are soft and perfectly cooked.
- While the rice is getting cooked, in a small bowl add two tablespoons of custard powder and cold milk. Mix until smooth.
- Now add the custard mixture in the boiling milk and keep stirring it continuously. Cook for 3-4 minutes.
- Further add sugar and cook for another 3-4 minutes. The consistency will not be very thick.
- Now add chopped almonds, pistachios, chironji, cashews, raisins and cardamom powder and mix well.
- Transfer the kheer in a bowl and let it cool down completely.
- Take two mangoes and grind them in a mixer grinder until smooth.
- Take another mango and chop it into small pieces.
- Once the kheer cools down add the mango puree and the chopped mangoes and mix till everything is well combined.
- Garnish it with chopped mangoes, almonds and pistachios.
- Serve immediately or let it cool down in the refrigerator for an hour and then enjoy this delicious mango kheer.
Recipe Notes
- Always soak the rice before cooking, this will save time.
- You can adjust the sweetness depending on how sweet the mangoes are.
- Do not add mangoes in the hot kheer else it might curdle.
