Last Updated on 4 months by Neha Deshmukh

Authentic Mango Kheer Recipe – Rice Pudding with Saffron & Nuts

Introduction

Oh, Kheer! Is there anything more comforting? This Mango Kheer is a special one – it’s the taste of summer sunshine in a bowl. I remember my grandmother making this every mango season, and the aroma would fill the entire house. It’s a classic Indian dessert, and honestly, it’s easier to make than you might think. This recipe combines the creamy goodness of rice pudding with the sweet, tangy flavor of mangoes, all beautifully enhanced with saffron and nuts. Let’s get cooking!

Why You’ll Love This Recipe

This Mango Kheer isn’t just delicious; it’s special. It’s a delightful blend of textures – creamy, slightly grainy from the rice, and crunchy from the nuts. The saffron adds a beautiful aroma and a touch of luxury. Plus, it’s a fantastic way to use those perfectly ripe mangoes! It’s perfect for celebrations, a cozy night in, or just when you need a little something sweet.

Ingredients

Here’s what you’ll need to make this dreamy Mango Kheer:

• 3.5 tbsp Raw Rice (approx. 40g)
• 4 cups Milk (960ml), full-fat recommended
• 0.75 cup Condensed Milk (approx. 180ml)
• 10-12 Pistachios
• 10-12 Almonds
• 0.5 tsp Cardamom Powder
• 3-4 Saffron Strands
• 0.5 cup Mango Puree (approx. 120ml)
• 0.5 – 0.75 cup Ripe Mangoes, diced (approx. 120-180ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Raw Rice Varieties for Kheer

I prefer using raw rice for kheer because it gives a lovely, slightly grainy texture. But you can also use sona masoori rice or even basmati rice (though basmati will result in a softer kheer).

The Importance of Full-Fat Milk

Trust me on this one – full-fat milk makes all the difference. It gives the kheer a richer, creamier texture. You can use lower-fat milk, but the result won’t be quite as decadent.

Saffron: Quality and Blooming

Saffron is precious! A little goes a long way. Make sure you’re using good quality saffron for the best flavor and color. Blooming it in warm milk releases its beautiful aroma and vibrant hue.

Step-By-Step Instructions

Alright, let’s make some kheer!

1. First, soak the raw rice in about 1 cup of water for 30 minutes. This helps it grind into a smoother paste. After 30 minutes, drain the rice and grind it into a coarse paste with about ½ cup (120ml) of water. Set this aside.
2. While the rice is soaking, blanch the almonds and pistachios in hot water for about 15 minutes. This makes peeling them super easy. Peel and slice them thinly.
3. In a heavy-bottomed pan, bring the milk to a boil. Once boiling, reduce the heat to low. This is important – we want a gentle simmer, not a rapid boil!
4. Slowly add the rice paste to the milk, stirring constantly. This is the key to preventing lumps! Keep stirring until everything is well combined.
5. Now, the patience part. Cook the mixture over low heat for 20-25 minutes, stirring frequently. It will gradually thicken to a porridge-like consistency.
6. Once it’s thickened, add the condensed milk and cardamom powder. Stir well and cook for another 2 minutes. Remove from the heat and let it cool completely.
7. Refrigerate the mixture for at least an hour. This helps it set properly.
8. Finally, the fun part! Gently fold in the mango puree, the saffron-soaked milk, chopped nuts, and diced mango pieces.
9. Chill for another 2 hours before serving. Garnish with extra mango chunks and nuts.

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving the Perfect Kheer Consistency

The perfect kheer consistency is creamy and slightly thick, but still pourable. If it gets too thick, just add a splash of milk.

Preventing Lumps in Kheer

Constant stirring is your best friend! Also, make sure the rice paste isn’t too thick when you add it to the milk.

How to Bloom Saffron Properly

Warm about 2 tablespoons of milk slightly (don’t boil it!). Add the saffron strands and let them sit for at least 15-20 minutes. This releases their color and flavor.

Choosing the Right Mangoes for Kheer

Alphonso mangoes are the gold standard for kheer, but any sweet, fragrant mango will work beautifully. Kesar or Dasheri mangoes are also excellent choices.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Mango Kheer: Substitute the milk with almond or coconut milk and use maple syrup or agave nectar instead of condensed milk.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check that your condensed milk doesn’t contain any hidden gluten ingredients.
• Adjusting Spice Levels: Feel free to add a pinch of nutmeg or a tiny bit of ginger powder for a warmer flavor.
• Festival Adaptations: During Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch.

Serving Suggestions

Mango Kheer is delicious on its own, but you can also serve it with a side of crispy jalebi or a sprinkle of chopped pistachios. It’s lovely served chilled in small bowls or glasses.

Storage Instructions

Mango Kheer will keep in the refrigerator for up to 3 days. Store it in an airtight container. It might thicken slightly as it sits, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

What type of rice is best for making kheer?

Raw rice is traditional, but sona masoori or even basmati rice can work.

Can I make kheer ahead of time? How long will it keep?

Yes! You can make it a day or two in advance. It will keep in the refrigerator for up to 3 days.

How do I prevent a skin from forming on the kheer while it cooks?

Stir frequently! You can also place a piece of cling film directly on the surface of the kheer while it’s cooling.

What can I substitute for condensed milk in this recipe?

You can use sugar, but you’ll need to adjust the quantity to taste. Start with about ½ cup and add more as needed.

Can I use mango pulp instead of fresh mango puree?

Yes, you can! Use about ½ cup of mango pulp. Just make sure it’s good quality and doesn’t have any added sugar.

Is it necessary to soak the rice before grinding?

Yes, soaking helps the rice grind into a smoother paste.

How can I adjust the sweetness level of the kheer?

Adjust the amount of condensed milk to your liking. Start with less and add more as needed.