Mango Kheer
Ingredients
2 ripe mangoes
½ liter milk
80 gm basmati rice
80g sugar
20g raisins
50g almonds
25g pistachio
¼ tsp ground cardamom
Sliver paper for garnishing
Method
Peel the mangoes and slice the flesh into a blender (reserving a little for the garnish).
Blend to form a purée, transfer to a bowl and set aside.
Bring ½ liter milk to the boil in a large pan and then reduce to a simmer.
Add 80 grams rice and let it cook.
Stir regularly for about 25 minutes, or till the rice is soft.
Turn off the heat, add sugar and stir until dissolved. Set aside to cool and, once tepid, stir in the mango purée and the remaining ingredients. Pour into decorative glasses (martini glasses look good) and chill until ready to serve. Serve the kheer garnished with chopped fresh mango and slivers of chopped pistachio
Ingredients
2 ripe mangoes
½ liter milk
80 gm basmati rice
80g sugar
20g raisins
50g almonds
25g pistachio
¼ tsp ground cardamom
Sliver paper for garnishing
Method
Peel the mangoes and slice the flesh into a blender (reserving a little for the garnish).
Blend to form a purée, transfer to a bowl and set aside.
Bring ½ liter milk to the boil in a large pan and then reduce to a simmer.
Add 80 grams rice and let it cook.
Stir regularly for about 25 minutes, or till the rice is soft.
Turn off the heat, add sugar and stir until dissolved. Set aside to cool and, once tepid, stir in the mango purée and the remaining ingredients. Pour into decorative glasses (martini glasses look good) and chill until ready to serve. Serve the kheer garnished with chopped fresh mango and slivers of chopped pistachio
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