Mango Kheer / Rabri

Step 1: Prepare Rice

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

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.

Step 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.

Step 8: Prepare Mango Puree

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

Step 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.

Step 10: Cool Kheer

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

Step 11: Add Mango Puree

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

Step 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.

• Add mango puree only after the kheer has cooled down completely to prevent curdling.

• Adjust sugar quantity based on the sweetness of the mangoes.