Mango Kheer is a quick and easy to make dessert. This Mango Kheer is prepared with mango pulp, full fat milk, and sweetened vermicelli. Mango Kheer is liked by adults and kids alike. This Mango Kheer garnished with almond flakes, saffron, and raisins needs to be served chilled.
This is a perfect summer recipe where the flavors of mango pulp goes well with vermicelli kheer. You can include mango chunks into the kheer as well if you like. Let’s quickly jump and checkout this delicious recipe.
INGREDIENTS
For Mango Puree
Mango (Ripe) - 3 cups, cut into pieces
Water- ¼ water
Sugar, optional
For Mango Kheer
Mango Pulp (Puree) -1 cup
Milk - 1 cup (full fat)
Vermicelli - 3/4 cup
Ghee -1 tbsp
Cardamom Powder (Elaichi) - 3/4 tsp
Sugar - 6 tablespoon
Almonds - 1 tbsp(chopped)
Raisins - 1/4 cup
Saffron strands - 1/4 tsp
PROCEDURE:
To make mango pulp
To begin making the Mango pulp, roll the whole mangoes with your palms to soften them.
Peel the mango, transfer all the pulp into a mixer-jar, discarding the seed.
Along with the mango pulp in the jar, add water and adjust the sugar to your liking and depending on the sweetness of the mango.
Pulse it until smooth. Keep in fridge for some time.
To make MANGO KHEER
To begin making the Mango Kheer Recipe, prepare all the ingredients, including pulping mangoes and thinly slicing the almonds.
Heat ghee in a heavy bottomed pan and roast vermicelli till it turns golden brown in colour.
Once the vermicelli is roasted, add full cream milk, bring it to a boil and then reduce flame to medium and let it cook for some time. Keep stirring it in between.
Check if vermicelli is cooked till soft. Once done then add sugar, and cook till the sugar dissolves completely. This will take 2 to 3 minutes.
Next, add raisins and cardamom powder, give a nice stir, and switch off flame.
Let it cool down it a bit. Once the kheer has cooled down add mango pulp, mix it properly and refrigerate Mango Kheer for at least an hour.
Garnish Mango Kheer with almond flakes and serve chilled.
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