Step-by-Step Instructions

1. 1.Prepare Rice

   Wash 2 big spoons (approx. 20g) of rice and soak them in water for half an hour.

2. 2.Fry Dry Fruits

   Turn on the flame and add 1 tsp ghee to a pan. Once the ghee is hot, add 2-3 chopped cashew pieces and 2-3 chopped almond pieces. Fry on low flame until their color changes, then remove them to a plate.

3. 3.Boil Milk

   Add 1/2 liter milk to the same pan and bring it to a boil. Once it boils, reduce the flame to low and stir.

4. 4.Prepare Cashew-Saffron Paste Ingredients

   Take 4-5 cashews, cut them in half. Add 1 tablespoon of hot milk and a few saffron strands to them. Also, add half a tablespoon of the soaked rice to this mixture and set it aside.

5. 5.Cook Rice in Milk

   Add the remaining soaked rice to the boiling milk in the pan. Mix well and cook on low flame, stirring occasionally, until the rice becomes soft (approximately 10-12 minutes).

6. 6.Grind Cashew-Saffron Paste

   While the kheer is cooking, grind the mixture of cashews, saffron, and rice (from step 4) into a smooth paste.

7. 7.Add Cashew Paste to Kheer

   Once the rice in the kheer is soft, gently press it a bit with the spoon. Then, add the prepared cashew-saffron paste to the kheer and mix it thoroughly. Continue to cook for a little while longer until it thickens.

8. 8.Prepare Mango Puree

   Peel and chop one mango into small pieces. Grind these mango pieces into a smooth puree.

9. 9.Add Sugar

   When the kheer has thickened, add 3 big spoons (approx. 50g) of sugar. Mix it well and cook for another 2-3 minutes until the sugar dissolves and all ingredients are well combined.

10. 10.Cool Kheer

    Turn off the flame and remove the kheer from the burner. Allow it to cool down completely.

11. 11.Add Mango Puree

    Once the kheer is completely cool, add the mango puree to it. Mix everything well until fully combined.

12. 12.Serve and Garnish

    Serve the mango kheer in individual bowls. Garnish with the fried dry fruits, some fresh mango pieces, and a few saffron strands.