Cook and Scale
Mango Kheer
4 servings · 45 min total
A creamy Indian rice pudding simmered with cardamom and saffron, swirled with fresh mango and topped with crunchy pistachios.
Ingredients
- 1 l milk
- 60 g basmati rice, rinsed
- 60 g white sugar
- 4 tsp ground cardamom, crushed
- 1 pinch saffron
- 2 mango, peeled and pureed
- 1 mango, peeled and diced, to garnish
- 20 g pistachios, chopped
Contains: Milk, Tree nuts
Allergen info is best-effort — please verify yourself.
Method
- 1.
Simmer the milk and rice — Bring the milk to a gentle boil in a heavy-bottomed pot, then stir in the rinsed rice.
- 2.
Cook until rice softens — Simmer gently over low heat for 25 minutes, stirring often, until the rice is soft and the milk has thickened.
- 3.
Add sugar and spices — Stir in the sugar, crushed cardamom, and saffron, and cook for another 5 minutes.
- 4.
Fold in the mango purée — Remove from the heat and let cool slightly, then fold in the mango puree.
- 5.
Chill and serve — Chill in the refrigerator for at least 1 hour, then serve topped with diced mango and chopped pistachios.