Ingredients for MANGO KHEER

4 tablespoon- 1/4th cup Basmati Rice

2 teaspoons of Pure Clarified Butter

1/2 litre Milk i.e.500 ml

2 medium size Mangoes

3 cups i.e. 750 ml Milk

1 tablespoon of Custard Powder

1/2 cup Sugar i.e.100 grams

1/2 cup Milk Powder

1/2 teaspoon Cardamom Powder

Steps for MANGO KHEER

Wash and Soak 1/4 Cup i.e. 4 tbsp basmati rice in water for 1 hour.

After 1 hour drain the water from the basmati rice.

In a pressure cooker heat 2 tbsp pure clarified butter, add basmati rice and fry it for 2-3 minutes on low to medium flame.

After frying the rice add half litre milk to the rice keep the flame high,mix it, close the pressure cooker lid, cook it till 2 whistles and then off the flame.

By the time the rice is being cooked make other preparations for the Kheer.

Take 2 ripe mangoes, cut it, make 1 cup of mango and keep half cup chopped mangoes.

In a big bowl take 3 cups of milk i.e. 750 ml milk.

In the pressure cooker we have added half litre milk i.e. 500 ml and now 750 ml total we will take 1.25 ml milk for making the Kheer.

Now add 1 tbsp custard powder, half cup sugar, half cup milk powder, (if you do not want to use milk powder you can use condensed milk instead of it, and if you are using condensed milk then do not use sugar, further you can taste it and if needed add some sugar)

Mix all these ingredients with the milk with a spoon, till everything is dissolved, add half tsp cardamom powder, mix it and keep aside.

Now check the rice, open the pressure cooker, transfer the cooked rice into a vessel in which you want to make the kheer.

Mix rice with the help of a whisker so that the rice is mashed properly, then pour the milk mixture of custard powder that you have prepared to the rice and stir it well.

Now keep the vessel to heat cook on high flame till it starts boiling.

Keep stirring to avoid lumps, cook on high flame for 5-6 minutes till the kheer becomes a little thick in consistency.

At this point check the sugar, it should be a little less, as after adding mango puree the sweetness ratio will be balanced.

Now off the flame and allow the kheer to cool completely.

After the kheer is completely cool, add the mango pulp to it, mix it with a hand blender or whisker.

Then add chopped dryfruits and chopped mangoes to the kheer.

Refrigerate it and serve chilled.

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YOU WILL LOVE THIS RECIPE BECAUSE IT IS; So creamy and delicious! Made with simple ingredients. You do not need extra ingredients like condensed milk. One of the best desserts to be served for parties since it can be made ahead. Use rice which is a fragrant, short-grained variety of rice. You can use castor sugar or can use regular sugar as well. Mangoes: Use Fresh alphonso mango pulp! Nuts: A mix of almond, cashew nuts and pistachios. They add a nice texture contrast to the creamy and rich kheer. Saffron and cardamom: The classic spices to flavor Indian desserts. It just makes sense to include them here as well. They add a touch of exotic flavors that pair well with mangoes!

Mango kheer is a delicious dessert that can be served warm or cold. We love chilled kheer during the summers and warm kheer during the winters. Top it with some diced mangoes, nuts, edible flowers for visual appeal. You can roast the nuts and raisins in ghee and use that to garnish this mango kheer as well.

Although the gorgeous golden hue is already visually appealing a few garnishing touches make this aam ki kheer even more special.

Tips To Remember

*Stick to the ratios: 1/4th cup of rice is perfect for 1/2 liter of milk. It looks too small a quantity for so much milk, but trust me, it is enough! *Using full-fat milk will make the kheer rich and creamy. Skimmed milk or low-fat milk will not give you similar results. However, feel free to use it if you prefer a lighter kheer. *Remember to stir occasionally. If the milk scorches and burns at the bottom of the pan, there is no way you can salvage that pot of kheer, so please remember to stir every 2-3 minutes. Also, make sure you set the heat to medium-low to minimize the chances of the milk burning. *The right time to add sugar: Always add sugar after the rice has cooked completely, or else it will take a long time to cook the rice. *Consistency of mango kheer: Avoid overcooking kheer too much because it thickens as it sits in the refrigerator. *You can always thin it out by adding a few tablespoons of boiled and cooled milk at a time till you reach your desired consistency. *Type of mangoes: Use ripe, sweet and non-fibrous mangoes for this recipe. If you do use a fibrous mango, just make sure you strain the pulp before using it in any mango-based dessert.