Creamy Mango Kheer: Authentic Indian Rice Pudding Recipe
45 minutes
715 reads
About Creamy Mango Kheer: Authentic Indian Rice Pudding Recipe
Indulge in the exquisite flavors of Mango Kheer, a luscious Indian rice pudding infused with the vibrant sweetness of ripe mangoes. This creamy dessert is a delightful fusion of traditional kheer and the tropical taste of mango, perfect for warm summer evenings or festive celebrations.This recipe guides you through creating a perfectly balanced kheer, with tender rice simmered in creamy milk, subtly sweetened, and enhanced with aromatic cardamom. The addition of fresh mango pulp provides a delightful burst of fruity freshness in every bite.Easy to make and incredibly rewarding, this Mango Kheer is sure to impress your family and friends. Its captivating aroma and golden hue make it a true showstopper, a refreshing twist on a classic that will leave everyone wanting more.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Kheer
- 5 cup Milk whole milk is recommended for best creaminess
- 1/2 cup Basmati Rice gobindbhog rice is traditional but basmati works well. rinse thoroughly before use.
- 1/4 cup Sugar adjust to your sweetness preference
- 1 tsp Cardamom Powder elaichi; freshly ground for best flavor
For the Mango Topping
- 1 cup Mango Pulp from approximately 2 ripe mangoes
- 2 Mango ripe mangoes, for garnish
- 1 tbsp Almonds slivered or crushed
- 2 tbsp Water for initial rice cooking
Instructions
Prepare the Rice
- Rinse the rice thoroughly under cold water until the water runs clear. In a small saucepan, combine the rice with 2 tablespoons of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 5-7 minutes, or until the rice is cooked but still firm. Set aside to cool.
Cook the Kheer
- In a heavy-bottomed pan or pot, bring the milk to a boil over medium heat. Reduce heat to low, add the cooked rice, and stir occasionally to prevent sticking. Simmer gently for 20-25 minutes, or until the milk has thickened and the rice is tender. Stir frequently to avoid burning.
Sweeten and Flavor
- Stir in the sugar and cardamom powder. Continue to simmer for another 5 minutes, stirring constantly. Remove from heat and let the kheer cool completely.
Assemble and Garnish
- Once the kheer is completely cool, gently stir in the mango pulp and crushed almonds. Refrigerate for at least 2 hours to allow the flavors to meld. Garnish with chopped fresh mango pieces before serving.
Recipe Notes
Expert Tips for the Perfect Mango Kheer
- For an extra creamy kheer, use full-fat coconut milk in addition to or instead of some of the dairy milk.
- If you don't have gobindbhog rice, basmati rice is an excellent substitute. Just be sure to rinse it thoroughly.
- To enhance the mango flavor, add a few drops of mango extract along with the pulp.
- For a richer texture, add a pinch of saffron strands while simmering the milk. Steep them in a little warm milk beforehand to release their color and flavor.
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Recipe Nutrition
Calories: 178kcalCarbohydrates: 25gProtein: 11gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gCholesterol: 15mgSugar: 22g
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This looks so good! Appreciate the share.
Looks so delicious! Thanks for the recipe.
Looks so appetizing! Thank you for posting.
This looks incredible! I need to try it.
Looks so flavorful! Thanks for posting.