Delectable Mango Kheer Recipe

Producer: Shreeja Bhattacharya

Wash and soak ½ cup basmati rice for 30 minutes, then drain.

Blend 1 cup mango pulp with 2 cups milk until smooth.

Heat a pan and add 2 tbsp ghee, then sauté the drained rice.

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Pour the mango-milk mixture into the pan and bring to a boil.

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Simmer on low heat until the rice is cooked and the kheer thickens.

Add ¼ cup sugar, ¼ tsp cardamom powder, and a pinch of saffron.

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Stir well and cook for another 5 minutes.

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Garnish with chopped nuts like almonds, pistachios, and cashews.

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Serve chilled, and enjoy the creamy and fruity flavors of mango kheer.

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