Name: Mango kheer recipe by Payal Gupta at BetterButter
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: Basmati rice two handful; 2 litres full-cream milk; 200 grms condensed milk; 1 cup mango pulp; 2-3 (crushed finely) cardamom; some raisins; Some finely chopped almonds; Some pistachios

Ingredients Serving: 4

Basmati rice two handful
2 litres full-cream milk
200 grms condensed milk
1 cup mango pulp
2-3 (crushed finely) cardamom
some raisins
Some finely chopped almonds
Some pistachios

Instructions

wash and soak basmati rice for at least 30 minutes. wash and cut mango and blend it in a blender to make a smooth paste. In a heavy bottomed vessel , add milk and bring it to boil.
once it starts boiling, add rice. cook stirring continuously until the milk is fully absorbed and the rice is cooked. cook it in medium flame, for me it took almost 45 minutes. milk should be reduced and the malai should be absorbed by the rice. Then add raisins and condensed milk.
cook stirring regularly until the milk is thick. lastly add crushed cardamom and switch off the gas. rice kheer is ready.
Allow it to cool, then add mango pulp and mix well. garnish with pistachios & almonds. refrigerate and serve chilled.

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