This is officially my last post from Dubai before I leave to India. 😀
Finally our exams are over and our summer vacations are about to start. So to celebrate the last day of our exam, made this specially for my son. He loved it and so would you.
Rich, creamy, sweet and crunchy this kheer is an absolutely must try before the mango season gets over.
Raw rice – 1/2 cup
Mango (cubed) – 1-2 nos
Full Cream milk – 500 ml
Cream – ¼ cup
Milkmaid – 200 gms
(either reduce or increase according to your preference)
Rose water – 2 tbsps
Pistachios – 50 gms
Almond for garnish
Saffron threads – a pinch
Pressure cook the rice and milk in a pressure cooker.
Remove it after 5-6 whistles, for the rice to get very soft and mushy.
Place the rice, cream and milkmaid in a heavy pan and bring to a boil.
Add the saffron threads and let it simmer for 4-5 minutes.
Add half the chopped pistachios and rose-water and cook for another 5 minutes.
Check the consistency, it should be slightly thick.
When done, remove from fire and add the mango cubes and mix well into the kheer. Keep a few pieces for garnishing.
Let the kheer cool in a refrigerator.
Garnish with the almonds, pistachios and cubed mangoes and serve cold.