Mango Kheer (Pudding) - Rabri Style

Step 1: Prepare Mango Paste

Peel and cut 4 large mangoes into pieces. Place the mango pieces into a blender jar and blend until a smooth, lump-free paste is formed.

Step 2: Boil Milk for Base

In a large pan, add 1.5 liters of milk. Turn on the stove to medium-high heat and bring the milk to a rolling boil.

Step 3: Dissolve Dried Milk

In a small bowl, take 5 tablespoons of dried milk. Add a small amount of hot milk from the pan and mix well until the dried milk is completely dissolved and no lumps remain. This ensures a smooth addition to the boiling milk.

Step 4: Add Dissolved Dried Milk

Pour the dissolved dried milk mixture into the boiling milk in the pan. Stir continuously and bring the milk back to a boil.

Step 5: Dissolve Corn Flour

In another small bowl, take 1.5 tablespoons of corn flour. Add a small amount of hot milk from the pan and mix well until the corn flour is completely dissolved and smooth.

Step 6: Thicken Milk Base

Gradually add the dissolved corn flour mixture to the boiling milk while continuously stirring to prevent any lumps from forming. Continue to cook for about 10 minutes until the milk base thickens slightly.

Step 7: Add Mango Paste to Milk Base

Pour the prepared mango paste into the thickened milk base. Mix thoroughly until well combined. Bring the mixture to a boil, then reduce the flame to a simmer and continue to cook, stirring occasionally, until it thickens further. Turn off the flame. The milk may appear slightly curdled, which is expected and contributes to the rabri-like texture.

Step 8: Prepare Coarsely Ground Rice

Take 3/4 cup of rice and soak it in water for 2 hours. After soaking, drain the water and coarsely grind the rice. Do not grind it into a fine powder, as a slightly coarse texture is desired for kheer.

Step 9: Cook Rice in Milk

In a separate pan, add 1 liter of milk. Turn on the stove to medium-high heat and bring the milk to a boil. Add the coarsely ground rice to the boiling milk. Mix well and cook until the rice is completely soft and tender.

Step 10: Add Sugar to Rice Kheer

Once the rice is cooked, add 1.5 cups of sugar (or adjust to your preferred sweetness) to the rice and milk mixture. Mix thoroughly until the sugar completely melts and is incorporated. Cook for a few more minutes, then turn off the flame.

Step 11: Combine Mango and Rice Kheer

Pour the cooked rice kheer into the mango milk base. Mix everything together until well combined. Bring the entire mixture to a boil.

Step 12: Add Condensed Milk and Final Boil

Once the combined kheer comes to a boil, add 4 tablespoons of condensed milk. Mix well and bring it to a final boil. The kheer is now ready.

Step 13: Cool and Chill

Turn off the flame and carefully transfer the hot mango kheer into a serving dish. Allow it to cool down completely to room temperature. Once cooled, place the dish in the refrigerator and chill for at least 2 hours to allow it to set and become cold.

Step 14: Serve Chilled Mango Pudding

Once thoroughly chilled and set, scoop the mango pudding into individual serving bowls and enjoy this unique, rabri-like dessert.

• When dissolving dried milk or corn flour, use a little milk from the pan to avoid lumps.

• Ensure you use actual dried milk, not a coffee whitener, for the best flavor and texture.

• The milk will naturally split slightly when cooked with mango, which is intentional and contributes to the unique, rabri-like taste of this kheer.

• For kheer, rice should be coarsely ground, not finely powdered, to give it a traditional texture.