Mango Kheer


  • 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

Steps In Making

  1. Wash and clean basmati rice with water and let it soak for 30 minutes.
  2. In a heavy bottom pan or a kadai add milk and bring it to a boil.
  3. 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.
  4. While the rice is getting cooked, in a small bowl add two tablespoons of custard powder and cold milk. Mix until smooth.
  5. Now add the custard mixture in the boiling milk and keep stirring it continuously. Cook for 3-4 minutes.
  6. Further add sugar and cook for another 3-4 minutes. The consistency will not be very thick.
  7. Now add chopped almonds, pistachios, chironji, cashews, raisins and cardamom powder and mix well.
  8. Transfer the kheer in a bowl and let it cool down completely.
  9. Take two mangoes and grind them in a mixer grinder until smooth.
  10. Take another mango and chop it into small pieces.
  11. Once the kheer cools down add the mango puree and the chopped mangoes and mix till everything is well combined.
  12. Garnish it with chopped mangoes, almonds and pistachios.
  13. 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.
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