How to make Mango Kheer Pudding -

Mango mixed with brown rice phirni and garnished with dried fruits..

Sanjeev Kapoor

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

Mango Kheer Pudding

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


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.

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MasterChef Sanjeev Kapoor

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 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.