Monsoons have started knocking on our doors giving us much respite against the scorching summer heat. Petrichor clouds, freshly bathed trees and the cool breeze that follows a shower make a heady cocktail, don’t they? However, with all the romance in the air also comes the sad realisation that its time to bid adieu to another love; mango.
While a bowl of aamras is enough to put one into food coma, my kitchen has seen a fair amount of new and innovative mango recipes this year. Even with its lulling sweetness mango can be fun to play around with. This Mango Kheer combines all things sinful and tasty and the perfect way to show you care, with your food.
Fresh mango pulp (preferably Alphonso) – 1 cup
Milk (boiled and cooled) – 500 ml
Basmati rice (washed and soaked for 15 minutes) – 1 fistful
Pure ghee – 1 tablespoon
Kaju+sugar+cardamom powder – 2 tablespoons
Assorted chopped dry-fruits – 2 tablespoons
Few strands of Kesar for colour and garnish
1. Heat ghee in a pan and add the soaked rice to it. Sauté for some time.
2. Add milk to the rice and bring it to a boil while stirring every few minutes. Let the rice get cooked properly.
3. Collect the cream accumulated on the sides of the pan and mix it with the milk.
4. Add the kaju powder and dry-fruits. Soak kesar in warm milk for 5 minutes and add it to the milk too.
5. Turn off the flame when the milk becomes thick and creamy. This may take 15-20 minutes depending on your flame.
6. Cool the milk and then add the mango pulp to it. Mix it well and refrigerate.
7. Garnish with few kesar strands. Serve chilled.
The creamy texture of this Mango Kheer makes it truly irresistible. You can distinctly taste the rice grains, the crunch of the dry-fruits and of course feel the unparalleled bliss of eating mangoes. Trust me, a mango lover just cannot let it pass. Do give this recipe a try before the season’s over!