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This indian mango rice pudding is a creamy summer season twist on the basic rice kheer I grew up consuming. You want solely 4 predominant components for this recipe. Made with ripe mango pulp, slow-cooked basmati rice in entire milk, and a balmy contact of cardamom, it’s wealthy, aromatic, and simply the correct of indulgent.
Eggless, gluten-free and ideal for these heat days if you’re craving one thing cool and candy, but simple to make.
Rice kheer or phirni are easiest south asian desserts. They’re comforting, nostalgic, and made on the drop of a hat in most indian houses. You solely want a couple of pantry staples, and it’s all the time so satisfying.
Mango Meets Kheer and It’s Love at First Bite
During summers, when Indian mangoes flood the markets, my grandmother’s kitchen would flip right into a mango wonderland with mangoes making their means into every little thing (nicely, nearly!).
The mangoes I grew up consuming have been the unimaginable dasheri and kesar mangoes. Honestly, the largest appeal of Indian mangoes is their aroma- there’s nothing fairly prefer it.
Sure, honey mangoes work nicely in most of my mango recipes right here, however I can’t assist however miss that intoxicating, refined perfume that comes with Indian varieties. If you could find good, ripe Indian mangoes, positively go forward and substitute them on this recipe.
This mango rice pudding seems to be like a bowl of sunshine and tastes like summer season in each spoonful. It’s full of the candy, tropical taste of ripe mangoes, and the contemporary purée provides a beautiful fruity end. Each spoonful is {smooth} with slow-cooked rice and milk, which is gently sweetened and delicately scented with cardamom.
Secrets for the Ultimate Creamy Texture
- When it comes to creating kheer, I all the time select to slow-cook it. It takes somewhat over Half-hour, except you are making an enormous batch, and belief me, it’s completely well worth the effort! The gradual cooking helps rice soften fantastically and the starches that launch assist thicken the entire milk, supplying you with that beautiful texture and depth.
- Using condensed milk in rice pudding is a kind of little tips that doesn’t get practically sufficient credit score! It’s such a easy addition, however it makes a world of distinction. Not solely does it add a decadent sweetness, however it additionally provides the kheer that luscious, nearly dessert shop-style texture that’s onerous to attain with simply sugar and common milk.
- Fresh, ripe mangoes which might be pureed and, most significantly, strainedare the key to a silky-smooth mango kheer that virtually melts in your mouth. Straining would possibly appear to be an additional step, however it makes all of the distinction. It removes any fibrous bits or pulpy threads that might interrupt the luxurious texture.
- And lastly, if there’s one contact that actually units your kheer aside, it’s freshly floor cardamom powder. Grinding entire inexperienced pods releases a heat, floral, citrusy aroma that immediately elevates the rice pudding. It provides that genuine Indian taste and retains the colour shiny and exquisite.
Ingredients
- Mangoes – You may use contemporary juicy & ripe mangoes and mix at dwelling to make mango puree(the most effective!). But retailer purchased mango puree works nicely too. Canned mango puree is commonly sweetened, so I like to recommend adjusting the condensed milk amount as per your style.
2 Fun Variations
- Swap out common condensed milk for coconut condensed milk. It simply turns the kheer divine. Mango and coconut are positively certainly one of my favourite tropical combo!
- Add finely chopped tremendous ripe mangoes to the rice pudding. They add a juicy texture and style wonderful!
Let’s Make It
- Start by soaking the basmati rice. Wash the rice completely 2-4 instances till water runs clear. Then soak in extra water for Half-hour.
- Rinse your heavy bottomed, deep cooking pot with water. Without wiping, pour entire milk within the pot and convey to a gradual simmer on low medium warmth. Add the soaked rice. Cook on low for 20-Half-hour, stirring frequently till the rice is smooth and the kheer thickens.
- Add condensed milk, cardamom powder and nuts and prepare dinner on low for an additional 5-10 minutes till it reaches your required consistency. Don’t thicken an excessive amount of as a result of the kheer will thicken fairly a bit whereas resting. Consistency of kheer needs to be on runnier facet earlier than you set it apart to chill down.
- Add mango items to a blender jar and mix till {smooth}. Strain the blended mango pulp utilizing a colander for a {smooth} mango puree.
- Once the kheer has cooled down, stir in mango purée and extra crushed pistachios. Chill for 2-4 hours earlier than serving.
- You can prime with additional nuts and a splash of mango purée earlier than serving your scrumptious mango rice pudding.
Recipe Tips
- Use a heavy bottomed cooking pot to keep away from the milk from scalding.
- Soaked basmati rice cooks extra evenly and seems splendidly smooth. It would possibly really feel like a small step, however it makes a giant distinction!
- Never stir mango purée into sizzling, effervescent kheer. The sudden warmth may cause the mango to curdle. Let it cool to room temperature first, then gently fold within the purée.
- While cardamom provides heat and perfume, utilizing an excessive amount of can overpower the fragile taste of mango. 2 beneficiant pinches is a lot!
- As the milk thickens, it’s essential to stir incessantly to maintain the rice from sticking and to stop scorching. This is when the kheer wants your consideration probably the most.
- Mango kheer shops finest in non-reactive containers made with glass or ceramic. Avoid metallic bowls that may have an effect on the flavour or discolor the kheer over time.
Creamy Mango Rice Pudding (Mango Kheer)
Luscious mango rice pudding made with aromatic basmati rice, entire milk, sweetened condensed milk, and contemporary mango purée. A refreshing Indian dessert excellent for summer season or festive events!
Ingredients
- ¼ cup basmati rice
- 1 liter entire milk
- ½ cup sweetened condensed milk or as wanted
- 3 giant mangoes (270-300g mango pulp after peeling & discarding the seed) I take advantage of honey mangoes, alter amount as desired
- 2 beneficiant pinches inexperienced cardamom powder
- 2-3 tablespoon crushed pistachios or any nut you want
Instructions
Soak the Rice
Take ¼ cup basmati rice in a small bowl. Rinse below operating chilly water 3–4 instances till the water runs clear. This removes floor starch and prevents a sticky texture.
Cover the rinsed rice with room temperature water. Let it soak for 20–Half-hour. This ensures quicker and extra even cooking.
Drain the soaked rice in a sieve or colander simply earlier than including to the milk.
Cook the Rice Pudding
Rinse your heavy bottomed, deep cooking pot with water. Without wiping, pour 1 liter entire milk into the cooking pot.
Bring it to a mild simmer over medium warmth, stirring often.Keep a detailed eye.
Add the drained, soaked rice to the simmering milk.Stir nicely for 1-2 minutes to make it possible for rice wont settle on the backside of pot (it could stick). Reduce the warmth to low.
Cook uncovered on low warmth for 20–25 minutes, stirring incessantly to stop the rice or milk from sticking to the underside. The rice needs to be smooth and tender, and the milk ought to have thickened right into a pudding-like consistency.
Stir in ½ cup sweetened condensed milk, 2 beneficiant pinches cardamom powder, and 2 tablespoons chopped nuts (like pistachios or cashews).
- Cook for an additional 5–10 minutes on low warmth till every little thing is nicely mixed and the kheer reaches your required thickness. Let the kheer cool right down to room temperature.Note: Don’t cut back it an excessive amount of — kheer will proceed to thicken because it cools. It ought to have a pourable consistency.
Make Mango Puree
Use contemporary, candy mangoes with deep orange flesh (e.g., Ataulfo, Alphonso, or Kesar) for the most effective taste and colour.
Peel the mangoes and reduce the flesh away from the pit. You’ll want about 270-300 g of chopped mango items.
Add the mango chunks to a high-speed blender and mix till utterly {smooth} — no chunks ought to stay.For an additional silky end, go the mango purée by a advantageous mesh strainer to take away any fibers.
Assemble the Mango Kheer
Once the kheer has cooled to room temperature, gently fold in mango purée. Stir gently till evenly mixed.
Cover and chill within the fridge for 2–4 hours for finest taste and texture.
To serve, spoon the chilled mango rice pudding into bowls or dessert cups.Top with few crushed pistachios or a swirl of additional mango purée. Garnish with saffron strands or edible rose petals for a sublime contact.
Notes
- Use a heavy bottomed cooking pot to keep away from the milk from scalding.
- Soaked basmati rice cooks extra evenly and seems splendidly smooth. It would possibly really feel like a small step, however it makes a giant distinction!
- Never stir mango purée into sizzling, effervescent kheer. The sudden warmth may cause the mango to curdle. Let it cool to room temperature first, then gently fold within the purée.
- While cardamom provides heat and perfume, utilizing an excessive amount of can overpower the fragile taste of mango. 2 beneficiant pinches is a lot!
- As the milk thickens, it’s essential to stir incessantly to maintain the rice from sticking and to stop scorching. This is when the kheer wants your consideration probably the most.
- Mango kheer shops finest in non-reactive containers made with glass or ceramic. Avoid metallic bowls that may have an effect on the flavour or discolor the kheer over time.
