How to make Mango Kheer Pudding -
Mango mixed with brown rice phirni and garnished with dried fruits..
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Brown rice (ब्राउन राइस ), Ripe mango puree
Cuisine : Indian
Course : Desserts
For more recipes related to Mango Kheer Pudding checkout Brown Rice Payasam, Soya Milk Brown Rice Pudding, Brown Rice Phirni, Rice Ice Cream . You can also find more Desserts recipes like Eggless Chocolate Cupcakes Cookie Sundae Rose Shrikhand Sitaphal Suji Kheer
Mango Kheer Pudding Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 1.30-2 hour
Cook time : 2.30-3 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Mango Kheer Pudding Recipe
Brown rice soaked 4 tablespoons
Ripe mango puree 1 cup + 4 tablespoons
Milk 2 1/2 cups + 1/4 cup
Sugar 4 tablespoons 1 teaspoon
Saffron (kesar) a few strands
Green cardamom powder 1/4 teaspoon
Oil 1 teaspoon
Butter 2 teaspoons
Almonds chopped 1 tablespoon
Cashewnuts chopped 1 tablespoon
Pistachios chopped, 1 tablespoon + for garnishing
Raisins 2 tablespoons
Fresh cream 3 tablespoons
Rose water 1 teaspoon
Digestive biscuits 12-15
Method
Step 1
Put rice and ¼ cup milk in a mixer jar and grind coarsely.
Step 2
Heat remaining milk in a non- stick pan, add the rice mixture and cook, stirring continuously, on medium heat till rice is fully cooked and the mixture thick.
Step 3
Add 4 tbsps sugar and mix well. Add saffron and cardamom powder and mix well.
Step 4
Heat oil and 1 tsp butter in another non-stick pan. Add almonds, pistachios and cashewnuts and sauté till light brown in colour. Add this to the phirni.
Step 5
Add raisins to same pan and sauté for 15 seconds. Add this to phirni and mix well.
Step 6
Transfer the phirni into a bowl. Add 1 cup mango puree, fresh cream and rose water and mix well. Set aside to cool. Refrigerate the phirni for an hour.
Step 7
Put biscuits in a mixer jar, remaining butter and 1 tsp sugar and blend till smooth.
Step 8
Put 2 tbsps of this mixture into each martini glasses and press lightly.
Step 9
Top the glasses with chilled kheer. Garnish with 1 tbsp mango puree on top along with some chopped pistachios. Serve chilled.
Nutrition Info
Calories : 1445 Kcal
Carbohydrates : 191.9 gm
Protein : 28.3 gm
Fat : 62.7 gm
Other : Riboflavin- 1.4mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
