Mango Kheer – Creamy & Fruity Rice Pudding

Step 1: Prepare Rice

Wash 1 cup of raw rice thoroughly and soak it in water for 30 minutes. After soaking, drain the water. Transfer the soaked rice to a pressure cooker, add enough water to cover the rice, and add 3 cardamom pods. Close the pressure cooker and cook until the rice is 50% done.

Step 2: Prepare Dates and Almonds

Soak 10-12 dates in water for some time, then wash them and slice them thinly. Separately, soak 1/4 cup of almonds, peel their skins, and slice them lengthwise.

Step 3: Prepare Mangoes

Peel 4 ripe mangoes. Cut most of the mango flesh into slices and blend them into a smooth pulp. Reserve a small portion of mango flesh, cut into small pieces, for garnish.

Step 4: Boil Milk

In a large heavy-bottomed pan, heat 1.5-2 liters of milk over medium heat until it comes to a boil.

Step 5: Combine Rice and Milk

Once the milk is boiling, add the partially cooked rice from the pressure cooker to the milk. Stir well to combine.

Step 6: Add Sugar and Thicken Kheer

Add 500 grams of sugar to the kheer. Stir continuously until the sugar dissolves and the kheer starts to boil. Continue to cook on low heat, stirring occasionally, until the kheer thickens to your desired consistency. The gas should be kept on low during this process.

Step 7: Prepare Tempering

In a small pan, heat 1 tablespoon of ghee. Add the sliced almonds and dates and fry them until they turn golden brown. Turn off the gas.

Step 8: Add Tempering and Mawa

Add the prepared tempering (fried almonds and dates) and 50-100 grams of mawa to the thickened kheer. Stir well until the mawa melts and combines with the kheer. Ensure the gas is off at this point.

Step 9: Incorporate Mango Pulp

Once the kheer has cooled slightly, add the mango pulp and mix thoroughly until the kheer turns a uniform orange/yellow color.

Step 10: Add Mango Pieces

Finally, add the reserved small mango pieces to the kheer and stir gently to combine. Serve chilled.

• To prevent milk from curdling, stir the sugar into the hot kheer continuously until it boils.

• For a quicker cooking process, partially cook the rice in a pressure cooker before adding it to the milk.

• Add mango pulp and fresh mango pieces only after the kheer has cooled slightly to maintain their flavor and texture, and to prevent curdling.

• For a jaggery-sweetened kheer, melt jaggery in a small amount of hot water separately and add it to the kheer after it has cooled down to prevent curdling.