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

Ingredients

• 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

Steps

• 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.