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Mango Kheer
Sapana Behl
Mango Kheer is the favorite summer dessert of North India, serve it warm or chilled, either way, kheer is just an amazing sweet indulgence.
5
from
17
votes
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Course
Dessert
Cuisine
North Indian
Servings
4
People
Calories
277
kcal
Equipment
Heavy Bottom Pan
Ingredients
1x
2x
3x
1
litre full cream milk
1/2
cup
rice
1
teaspoon
cardamom powder
1/4
cup
chopped nuts
1 1/2
cup
sugar or to taste
dash of saffron
optional
2
tablespoon
nuts,
cashew,almonds and raisins
1
mango, pureed
Instructions
Wash and soak basmati rice in enough water and set aside for at least 30 minutes.
Boil milk in a heavy bottom pan and add washed and drained rice.
Add cardamom powder and saffron strands and allow it to cook till rice and milk combines with each other or until the color of milk changes.
The flame should be low and stir frequently in between.
Add sugar and nuts and raisins and cook again for some time or until the sugar dissolves.
Turn off the heat and let it cool down a bit then add mango puree.
Garnish with chopped nuts and serve chilled.
Notes
Full cream milk makes the kheer more rich and delicious.
You can add toasted nuts, raisins, etc. to make the kheer way more interesting.
Roast the nuts and raisins in a teaspoon of ghee before adding to the kheer.
To make the kheer vegan use any nut or soy milk.
You may also use the storebought tinned mango puree.
Nutrition
Serving:
1
bowl
Calories:
277
kcal
Carbohydrates:
47.3
g
Protein:
10.3
g
Fat:
6.4
g
Saturated Fat:
3.3
g
Cholesterol:
21
mg
Sodium:
123
mg
Potassium:
313
mg
Fiber:
1.7
g
Sugar:
35.7
g
Calcium:
323
mg
Keyword
how to make mango kheer, Kheer recipe, mango kheer, mango rice pudding
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