Mango Kheer (Rice Pudding) is also known as Aam ki Kheer.
Ingredients:
2 ripe Mangoes,
diced into small pieces (Aam)
1/2 liter Whole milk
4 table-spoon sugar or to taste
1/4 t-spoon cardamom powder (elaichi powder)
5-6 pieces unsalted pistachios (pista)
10-15 strands saffron, crushed, soaked in 1 tsp. warm milk (Kesar) (optional)
5 almonds (Badam)
How to make:
Mash Diced mangoes until they get smooth.
Keep it aside.
Crush and soak the saffron strands in 1 t-spoon warm milk.
Crush almonds and pistachios coarsely or slice them properly.
Heat milk, bring it to boil. Put the heat to medium and heat for 10 mins.
Then, add sugar, cardamom, saffron, almonds and pistachios. Stir it well until the sugar grains disappear in milk, simmer for 2 minutes.
Then, add Mango Pulp and stir it firmly until it again started boiling. Once it starts boiling, turn off the heat.
Serve Mango Kheer hot or let it get cool at room temperature. You can also refrigerate Mango kheer and serve it cool.
Ingredients:
2 ripe Mangoes,
diced into small pieces (Aam)
1/2 liter Whole milk
4 table-spoon sugar or to taste
1/4 t-spoon cardamom powder (elaichi powder)
5-6 pieces unsalted pistachios (pista)
10-15 strands saffron, crushed, soaked in 1 tsp. warm milk (Kesar) (optional)
5 almonds (Badam)
How to make:
Mash Diced mangoes until they get smooth.
Keep it aside.
Crush and soak the saffron strands in 1 t-spoon warm milk.
Crush almonds and pistachios coarsely or slice them properly.
Heat milk, bring it to boil. Put the heat to medium and heat for 10 mins.
Then, add sugar, cardamom, saffron, almonds and pistachios. Stir it well until the sugar grains disappear in milk, simmer for 2 minutes.
Then, add Mango Pulp and stir it firmly until it again started boiling. Once it starts boiling, turn off the heat.
Serve Mango Kheer hot or let it get cool at room temperature. You can also refrigerate Mango kheer and serve it cool.
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