How to Make Mango Kheer/Mango rice pudding/Aam-er payesh
Today we are going to learn How to Make Mango Kheer, which is a very easy and delicious recipe in the season of mango. we should fully utilize the excellent fruit mango, as it is available only for very few days. You can make mango cake, mango ice cream, mango puri, aamras, etc. In today’s recipe, I will use the aromatic gobindobhog rice, which gives an extra flavor to any recipe and is easily available in Bengal. You can use any basmati rice if you don’t have gobindobhog rice.
The equipment required
- Hard bottomed milk pan
- Spatula
- Blender
Ingredients required to make Mango Kheer
- Milk-500 ml
- Gobindobhog rice-75 gm
- Sugar-1/2 cup
- Green cardamom-2
- Chopped almond-2 tbsp
- Mango pulp-150 gm
How to Make Mango Kheer/Mango rice pudding/Aam-er payesh
Cut a big size mango and take out its pulp and put it into the jar of a blender
And make a smooth puree and keep it aside
Boil milk in a hard-bottomed milk pan
The milk is about to boil, now add the soaked Gobindobhog rice, mix with the milk and keep the flame at medium
Now add the sugar and mix it well
Now the milk is boiling with rice, so stir it occasionally, and allow boiling the rice for 6-7 minutes.
Add two crushed cardamom
Rice is boiling now, so minimize the flame
Now the milk with rice becomes thick, so stir them frequently
Check whether the rice is boiled or not, then turn off the gas oven, and wait for 5-6 minutes to cool down the rice kheer.
Now the kheer is almost settled down, then add the mango puree slowly with the rice kheer and mix them well.
Add chopped almonds and transfer the kheer into a serving bowl.
You can serve it hot, but the taste will be better if you refrigerate it for at least one hour.
How to Make Mango Kheer
Equipment
- Hard bottomed milk pan
- Spatula
- blender
Ingredients
- 500 ml milk
- 75 gm Gobindobhog rice
- 1/2 cup sugar
- 2 green cardamom
- 2 tbsp Chopped nuts
- 150 gm mango pulp
Instructions
- Cut a big size mango and take out its pulp and put it into the jar of a blender
- And make a smooth puree and keep it aside
- Boil milk in a hard-bottomed milk pan
- The milk is about to boil, now add the soaked Gobindobhog rice, mix with the milk and keep the flame at medium
- Now add the sugar and mix it well
- Now the milk is boiling with rice, so stir it occasionally, and allow boiling the rice for 6-7 minutes.
- Add two crushed cardamom
- Rice is boiling now, so minimize the flame
- Now the milk with rice becomes thick, so stir them frequently
- Check whether the rice is boiled or not, then turn off the gas oven, andwait for 5-6 minutes to cool down the rice kheer.
- Now the kheer is almost settled down, then add the mango puree slowly withthe rice kheer and mix them well.
- Transfer the kheer into a serving bowl.
- You can serve it hot, but the taste will be better if you refrigerate it forat least one hour.