Mango Kheer is super delicious dessert for summer. Add mango pulp to your classic rice kheer and enjoy the tangy and sweet taste of this incredible dessert.
Ingredients of Fresh Mango Kheer
1.5 Litre Milk
3/4 cups Rice (Tukda Chawal preferred)
2 tbsp Custard Powder
1 cup Sugar
1/2 tsp Cardamom powder
A pinch of Saffron
2 and a half cups Fresh mango Mousse
24 tbsp Fresh mango cubes
2 tbsp Almonds soaked
2 tbsp Pistachio sliced
3 pieces Gold leaf (optional)
24 pieces Mini Gulab jamuns (optional)
How to Make Fresh Mango Kheer
1.Wash and rinse the rice couple of times till the water runs clear, soak in the enough water for 1 hour.
2.Reserve 4tbsp of milk for making slurry with 2 tbsp of custard powder, then pour the rest of milk in heavy bottom pan or kadai and bring it to a boil and then simmer.
3.Keep stirring the milk often, so it doesn’t stick at the bottom of the pan/kadai.
4.Take 2tbsp of hot milk in small bowl for saffron soaking. Keep aside till required.
5.Add drained rice to the simmering milk and begin to cook on a medium flame for 20minutes or until rice is completely cooked and mushy.
6.Mix the custard powder and the reserved 4 tbsp of milk well into a slurry and add to the simmering rice mix.
7.Cook for another 5 minutes and off the flame. Add in the sugar immediately and cardamom powder, saffron milk and mix well.
8.Add in half of the almonds and pistachio and keep the other half for garnishing. Transfer to a glass bowl and refrigerate till required.
9.Finish by preparing individual portions in the ice cream glasses. Start with piping chilled fresh mango mousse on the base, top it up with the chilled rice kheer, fresh mango cubes, Gold leaf, mini gulab jamuns and nuts! Enjoy.