Creamy mango kheer with ripe Kesar or Alphonso mango folded into slow-cooked milk. Choose a rice or millet base, with a vegan coconut milk option.
Equipment
- Heavy-bottomed pan or pot (3-4 litre)
Ingredients
For the Kheer Base
- 1 litre full-fat milk 4 cups
- 3 tablespoons short-grain rice or little millet / foxtail millet
- 3 tablespoons sugar or to taste
- 4-5 saffron strands soaked in 1 tablespoon warm milk
- 3 green cardamom pods seeds crushed
- 1 tablespoon rose water optional
For the Mango
- 1 cup ripe Kesar or Alphonso mango pulp from 2 medium mangoes, or canned
- Extra mango slices for garnish
Garnish
- 2 tablespoons pistachios slivered
- A pinch of saffron strands
- Dried rose petals (optional)
Instructions
Cook the Base
- If using rice, wash and soak for 15 minutes, then drain. If using millet, rinse well; no soaking needed.
- Pour the milk into a heavy-bottomed pan. Bring to a boil over medium heat, stirring frequently so the bottom does not catch.
- Add the drained rice or millet, reduce heat to low, and simmer uncovered for 25-30 minutes, stirring every 4-5 minutes, until the milk reduces by one-third and the grain is completely tender and nearly dissolved.
Sweeten and Flavor
- Remove the pan from heat. Stir in the sugar until dissolved.
- Add the saffron milk, crushed cardamom, and rose water if using. Taste and adjust sugar.
- Let cool for 10 minutes until warm but no longer hot.
Add the Mango
- Stir the mango pulp directly into the warm kheer. Do not reheat after this point.
- Fold gently so the golden colour streaks through the white base.
- Pour into individual bowls or glasses. Cover and refrigerate for at least 1 hour, or overnight.
Garnish and Serve
- Just before serving, top each bowl with fresh mango slices, slivered pistachios, and a few saffron strands. Serve chilled.
Notes
Do not add mango to boiling or very hot kheer. High heat dulls the colour and makes the pulp slightly bitter. Always add off the heat, once the kheer has cooled to warm.
For canned mango pulp, reduce the sugar in the base by half — tinned pulp is usually sweetened. Taste before adding more.
Millet swap: little millet (kutki) gives a slightly grainy texture; foxtail millet (kangni) dissolves more smoothly and is closest to the rice version.
Vegan version: replace full-fat milk with 1 can (400 ml) full-fat coconut milk plus 2 cups water. Start with 1 tablespoon sugar and adjust to taste.
Condensed milk shortcut: use 2 cups milk plus half a tin (about 200g) condensed milk instead of full milk and sugar. Cook time reduces to 15-20 minutes.
Make ahead: assemble fully and refrigerate overnight. Add garnishes just before serving.
Storage: store covered in the refrigerator for up to 2 days. Does not freeze well.
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