Recipe: Mango Kheer
3 ripe mangoes
1 litres milk
150g basmati rice
120g soft brown sugar
1 tsp rose water
A Large pinch of saffron
1 tsp ground cardamom powder
Slivers of pistachios to garnish
How to make Mango Kheer
Peel the mangoes and slice its flesh into a blender (keep some peeled mangoes aside for garnishing). Blend the mango flesh to a purée, transfer to a bowl and keep aside.
Boil the milk in a large pan, and then simmer it to reduce to a thicker consistency. Pour in the rice. Cook the mixture while stirring regularly for about 25 minutes, or till the rice gets soft.
Turn off the heat, add the sugar and stir until it gets dissolved. Set it aside to cool down.
Once the mixture gets cooled down, add the mango purée and the remaining ingredients and mix well.
Pour the kheer into decorative glasses and keep it in the refrigerator till it turns cold.
Serve the kheer garnished with chopped fresh mango and slivers of chopped pistachio.