Last Updated on 2 months by Neha Deshmukh

Mango Kheer Recipe – Authentic Indian Rice Pudding with Saffron & Cashews

Introduction

Oh, kheer! Is there anything more comforting? This Mango Kheer is a family favorite, and honestly, it screams summer to me. I first made this for a family gathering, and it disappeared so quickly! It’s a classic Indian dessert – a creamy, dreamy rice pudding infused with the sweetness of mangoes and a hint of saffron. It’s easier to make than you might think, and trust me, the results are worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Mango Kheer isn’t just delicious; it’s special. It’s a beautiful balance of flavors and textures – the creamy rice, the sweet mango, the crunchy cashews, and that delicate saffron aroma. It’s perfect for a special occasion, a weeknight treat, or just when you need a little bit of sweetness in your life. Plus, it’s naturally gluten-free!

Ingredients

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

• 2 heaped teaspoon basmati rice (about 15g)
• 2 cups milk (500ml)
• 1/8 cup sugar (25g)
• 1/2 cup mango pulp (120ml)
• A pinch of saffron (about 10-15 strands)
• 1 tablespoon condensed milk (15ml)
• 1 teaspoon ghee (5ml)
• 5 cashews
• Chopped mangoes (for garnish)
• A pinch of cardamom powder (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how your kheer turns out.

Basmati Rice: The Importance of Grain Quality

Using good quality basmati rice is key. It cooks up fluffy and fragrant, which is exactly what we want. Avoid broken rice grains as they can make the kheer mushy.

Milk: Full Fat vs. Toned Milk – Which to Use?

Full-fat milk will give you the richest, creamiest kheer. However, toned milk works just fine if you prefer a lighter version. Just know the texture will be slightly different.

Saffron: Sourcing and Blooming for Maximum Flavor

Saffron is precious! A little goes a long way. Blooming it in warm milk helps release its color and flavor. Don’t skip this step! You’ll notice a huge difference.

Mango Pulp: Fresh vs. Canned – What’s the Difference?

Fresh mango pulp is always best if you can get it. But good quality canned mango pulp works in a pinch. Just make sure it doesn’t have any added sugar or preservatives.

Ghee: Clarified Butter and its Role in Indian Desserts

Ghee adds a lovely nutty flavor and richness to the kheer. It’s a staple in Indian cooking, and honestly, it just makes everything better! If you don’t have ghee, you can use butter, but ghee is preferred.

Step-By-Step Instructions

Alright, let’s make some kheer!

1. First, chop your mangoes into rough pieces and blend them into a smooth puree – no water needed! Set this aside; we’ll add it later.
2. Next, grind the basmati rice into a coarse mixture. It shouldn’t be a fine powder, just broken down a bit. Then, soak the saffron in a tablespoon of warm milk.
3. Pour the milk into a heavy-bottomed vessel. Add the ground rice and a spoon (this prevents the milk from overflowing – trust me, it works!). Add the saffron milk too.
4. Now, for the patience part! Pressure cook the mixture on low flame for 15-20 minutes. Let the pressure release naturally. This is important for a creamy texture.
5. Once the pressure is released, transfer the cooked rice-milk mixture to a pan. Add the sugar and simmer for about 5 minutes, stirring constantly, until the sugar dissolves.
6. Stir in the condensed milk. Let it cool slightly, then gently mix in the mango puree and cardamom powder (if you’re using it).
7. In a separate pan, heat the ghee. Fry the cashews until they’re golden brown and lovely. Add them to the kheer.
8. Finally, garnish with chopped mango pieces. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Stirring is key: Stirring frequently prevents the kheer from sticking to the bottom of the pot and ensures even cooking.
• Low and slow: Cooking on low heat is crucial for a creamy texture.
• Don’t overcook: Overcooking can make the rice mushy.

Variations

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

Vegan Mango Kheer

My friend, Priya, is vegan, and she makes an amazing version using coconut milk instead of dairy milk. It’s equally delicious!

Gluten-Free Adaptations

This recipe is naturally gluten-free, but always double-check your ingredients to be sure.

Adjusting the Sweetness Level

Feel free to adjust the amount of sugar to your liking. You can also use honey or maple syrup as a natural sweetener.

Festival Adaptations (e.g., Holi, Diwali)

During festivals like Holi or Diwali, I sometimes add a sprinkle of chopped pistachios and almonds for extra richness and color.

Serving Suggestions

Mango Kheer is wonderful on its own, but it’s also lovely with a side of fresh fruit or a sprinkle of chopped nuts. It’s a perfect ending to any Indian meal.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk to thin it out before serving.

FAQs

Let’s answer some common questions!

What type of mango is best for Mango Kheer?

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

Can I make Mango Kheer ahead of time?

Yes! You can make it a day or two in advance. The flavors actually meld together even more beautifully as it sits.

How do I prevent the kheer from sticking to the bottom of the pot?

The spoon trick really works! Also, using a heavy-bottomed pot and stirring frequently are essential.

What can I substitute for saffron in this recipe?

If you don’t have saffron, you can use a pinch of turmeric for color, but it won’t have the same flavor. A few drops of rose water can add a delicate aroma.

Can I use a different type of rice besides basmati?

While basmati is traditional, you can experiment with other short-grain rice varieties. Just be aware that the texture might be slightly different.