When the mango rule supreme and the sun heats every corner of your kitchen, it is time to slow down and stay busy, thus mango pudding, comfortable yet rich, a traditional Indian rice pudding. Make for Rakhi celebrations as cold dessert. Enjoy this dessert for Hariyali Teej festival.
Ingredients:
- 1/2 cup basmati rice (soak for 30 minutes)
- 1 liter full fat milk
- 1/2 cup sugar (adjust to taste)
- 1 cup of mango puree (juicy mangoes like alphonso)
- 1/2 teaspoon cardamom powder
- A few strands of saffron
- 2 tablespoons chopped nuts
- 1 tsp ghee
- Chopped mango for decoration
Method:
- Cook the Rice:
- Wash the rice, soak it for sometime. Drain the soaked rice and boil it with milk in a heavy bottom pan. Stir to avoid sticking.
- Simmer and Sweeten:
- Once the rice is cooked for about 30-40 minutes and the milk is thickened , add sugar and cardamom powder. Let it dissolve.
- Add Saffron Magic:
- Soak the saffron strands in a spoon of hot milk and stir in the pudding.
- Roast the Nuts:
- Take a small pan, heat ghee and lightly roast the chopped nuts until golden. Add them into the kheer for crunch and richness.
- Let it cool:
- Allow the kheer to cool completely.
- Moment of mango:
- Once the pudding comes at room temperature, mix in mango puree. Cooling for an hour for a refreshing turn.
- Serve:
- Serve cold in clay bowls or dessert glasses.
Tips and Twists:
- For Fusion Flare, level it with cookies and whipped cream.
- Try to add coconut milk to a tropical vibe.
- Want Jain -friendly, Ignore the cardamom and saffron, and use natural dates instead of sugar.
