Tuesday, 8 November 2016

Mango Kheer

Mango Kheer is a traditional Indian dessert which is popular during summer time when fresh aromatic sweet mangoes are available in abundance.

Milk -1 liter
Mango Pulp -1 cup
Green cardamom powder -1/2 tsp
Pistachios (grated) -1tsp
Almonds (grated) -1tsp
Sugar – 1 cup


Pour milk into a heated nonstick pan on fire. You will have to boil it for 12-15 mins till the milk thickens through evaporation.  Keep stirring the milk with a spatula at frequent intervals so that the milk doesn’t stick to the bottom of the pan.  Once the milk thickens, put the sugar and stir well. Boil the milk for another 5 mins and then remove it from the heat. Let it cool for some time. Once it comes to normal room temperature, pour mango pulp and mix it well with the milk. Sprinkle grated almond and pistachios on the mixture and refrigerate for approximately 2 hours till it becomes cold. Mango Kheer tastes best when served chilled. 

Tips: The quantity of sugar to be used depends on sweetness of the mango. If you get ripened sweet mango, use less sugar according to taste. And it is better to choose fibreless mangoes like alphonso. If there is fiber in mango, then sieve through the pulp to separate out the fibers. Lesser the fiber, smoother the texture of the kheer. 


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