Mango Kheer Recipe
Mango Kheer is a quick and easy to make dessert, filled with the goodness of Mango pulp. As summers are in so is the mango season, you can make this Kheer and cherish after your everyday meals.
Mango Kheer is a quick and easy to make dessert. This Mango Kheer is prepared with mango pulp, full fat milk, and sweetened vermicelli. Mango Kheer is liked by adults and kids alike. This Mango Kheer garnished with almond flakes, saffron, and raisins. needs to be served chilled.
This is a perfect summer recipe where the flavours if mango pulp goes well with vermicelli kheer. You can include mango chunks into the kheer as well if you like.
Serve Mango Kheer after your delicious meal of Dal Makhani, Palak Paneer, Lachha Paratha and Jeera Rice for your weekend meal.
Here are some more Kheer/Payasam Recipes that you can try for festivals and special occasions:
20 M
30 M
50 M
4 Servings
Ingredients
- 1 cup Mango Pulp (Puree)
- 1 Milk
- 3/4 cup Semiya (Vermicelli)
- 1 tablespoon Ghee
- 3/4 teaspoon Cardamom Powder (Elaichi)
- 6 tablespoon Sugar
- 1 tablespoon Slivered Almonds (Badam)
- 1/4 cup Raisins
- 1/4 teaspoon Saffron strands
How to make Mango Kheer Recipe
To begin making the Mango Kheer Recipe, prepare all the ingredients, including pulping mangoes and thinly slicing the almonds.
Heat ghee in a heavy bottomed pan and roast vermicelli till it turns golden brown in colour.
Once the vermicelli is roasted, add full cream milk, bring it to a boil and then reduce flame to medium and let it cook for some time. Keep stirring it in between.
Check if vermicelli is cooked till soft. Once done then add sugar, and cook till the sugar dissolves completely. This will take 2 to 3 minutes.
Next, add raisins and cardamom powder, give a nice stir, and switch off flame.
Let it cool down it a bit. Once the kheer has cooled down add mango pulp, mix it properly and refrigerate Mango Kheer for at least an hour.
Garnish Mango Kheer with almond flakes and serve chilled.
Serve Mango Kheer after your delicious meal of Dal Makhani, Palak Paneer, Lachha Paratha and Jeera Rice for your weekend meal.
Pooja Thakur
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.
