Food Diversity - How to make Mango kheer - The complete Recipe from Maharashtra


  • 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


  • Put rice and ¼ cup milk in a mixer jar and grind coarsely.
  • 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.
  • Add 4 tbsps sugar and mix well. Add saffron and cardamom powder and mix well.
  • 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.
  • Add raisins to same pan and sauté for 15 seconds. Add this to phirni and mix well.
  • 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.
  • Put biscuits in a mixer jar, remaining butter and 1 tsp sugar and blend till smooth.
  • Put 2 tbsps of this mixture into each martini glasses and press lightly.
  • 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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