Mango Kheer

Method

1. 1
   • milk1 l
   • basmati rice60 g

   Simmer the milk and rice — Bring the milk to a gentle boil in a heavy-bottomed pot, then stir in the rinsed rice.

2. 2
   • milk1 l
   • basmati rice60 g

   Cook until rice softens — Simmer gently over low heat for 25 minutes, stirring often, until the rice is soft and the milk has thickened.

   ⏱25 min
3. 3
   • white sugar60 g
   • ground cardamom4 tsp
   • saffron1 pinch

   Add sugar and spices — Stir in the sugar, crushed cardamom, and saffron, and cook for another 5 minutes.

4. 4
   • mango2

   Fold in the mango purée — Remove from the heat and let cool slightly, then fold in the mango puree.

5. 5
   • mango2
   • pistachios20 g

   Chill and serve — Chill in the refrigerator for at least 1 hour, then serve topped with diced mango and chopped pistachios.