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

Last Updated on 2 months by Neha Deshmukh

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

Introduction

Oh, kheer! Is there anything more comforting? This Mango Rice 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 little bit of heaven, honestly. This recipe combines the creamy goodness of kheer with the tropical sweetness of mangoes, and a touch of saffron for that extra magic. Let’s get cooking!

Why You’ll Love This Recipe

This Mango Rice Kheer isn’t just delicious; it’s surprisingly easy to make. It’s a beautiful dessert for celebrations, or just a cozy treat for yourself. The combination of flavors – the delicate rice, sweet mango, fragrant cardamom, and luxurious saffron – is simply irresistible. Plus, it’s a fantastic way to use up those ripe mangoes!

Ingredients

Here’s what you’ll need to create this delightful dessert:

• 1 tablespoon Rice (sona masoori) – about 15g
• 2 cups Milk – 480ml
• 3 tablespoons Sugar – 30g (adjust to taste)
• 1 tablespoon Condensed Milk (optional) – 15ml
• 1 pod Cardamom (powdered)
• Few Saffron strands – about 10-12 strands
• 2 teaspoons Ghee (Clarified butter) – 10ml
• 1 tablespoon Cashew nuts – about 10g
• 1 tablespoon Raisins – about 10g
• 1 cup Mango pulp – 240ml

Ingredient Notes

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

• Rice: Sona Masoori is traditional, but we’ll chat about alternatives below.
• Milk: Full-fat milk gives the richest kheer, but you can use lower-fat options too.
• Sugar: I prefer regular granulated sugar, but you can experiment with other sweeteners (more on that later!).
• Saffron: A little goes a long way! Don’t skip it – it adds a beautiful color and aroma.
• Ghee: It adds a wonderful nutty flavor. If you don’t have ghee, you can use butter, but ghee is really special.
• Mango Pulp: Fresh is best, but good quality store-bought pulp works wonderfully.

Rice Varieties for Kheer (Sona Masoori & Alternatives)

Sona Masoori is the classic choice for kheer because it cooks up beautifully soft and creamy. But don’t worry if you don’t have it! You can also use:

• Basmati Rice: Gives a slightly different texture, a little more grain-like.
• Short-Grain Rice: Works well, but may need a bit more cooking time.

The Significance of Saffron in Indian Desserts

Saffron, or kesar as it’s known in India, isn’t just about color. It’s considered auspicious and adds a delicate, floral aroma that elevates any dessert. It’s often used in celebrations and special occasions.

Understanding Ghee: Flavor & Health Benefits

Ghee is clarified butter, and it’s a staple in Indian cooking. It has a rich, nutty flavor and a high smoke point, making it perfect for frying and tempering. It’s also believed to have several health benefits in Ayurveda.

Mango Pulp – Fresh vs. Store-Bought

Fresh mango pulp is divine, especially if you have access to Alphonso mangoes! But good quality store-bought pulp is a perfectly acceptable substitute. Just make sure it’s 100% mango pulp with no added sugar or preservatives.

Condensed Milk – Optional Sweetness & Texture

Condensed milk adds extra creaminess and sweetness. It’s totally optional, though! If you prefer a less sweet kheer, feel free to leave it out.

Step-By-Step Instructions

Alright, let’s make some kheer!

1. Roast the Nuts: Heat the ghee in a pan over medium heat. Add the cashew nuts and roast until golden brown. Add the raisins and fry until they plump up. Set aside.
2. Roast the Rice: Dry roast the rice in the same pan until it becomes fragrant. Be careful not to burn it! Coarsely grind the roasted rice in a mixer using the pulse function – you want it to be slightly grainy, not a fine powder.
3. Cook the Rice: Bring the milk to a boil in a saucepan. Add the ground rice and stir well to prevent lumps.
4. Add Saffron: Dissolve the saffron strands in a tablespoon of warm milk and add it to the saucepan. This will give your kheer that beautiful golden hue.
5. Simmer & Reduce: Reduce the heat to low and simmer, stirring occasionally, until the rice is fully cooked and the milk has reduced and thickened. This takes about 20-25 minutes. Patience is key!
6. Sweeten It Up: Stir in the sugar and condensed milk (if using). Cook until the sugar dissolves completely.
7. Flavor Boost: Mix in the cardamom powder and the roasted cashew-raisin mixture.
8. Mango Magic: While the kheer simmers, blend the mango pulp until smooth. Once the kheer has cooled down a bit (tepid temperature is ideal), gently fold in the mango puree. This prevents the mango from curdling the kheer.
9. Chill & Serve: Refrigerate for at least 2 hours before serving. Garnish with fresh mango pieces if desired.

Expert Tips

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

Achieving the Perfect Kheer Consistency

The key is to simmer on low heat and stir frequently. You want a creamy, slightly thick consistency – it should coat the back of a spoon.

Preventing Kheer from Sticking to the Bottom of the Pan

Use a heavy-bottomed pan and stir regularly, especially as the milk reduces.

Blooming Saffron for Maximum Flavor & Color

Soaking the saffron in warm milk helps release its flavor and color.

Blending Mango Pulp for a Smooth Texture

Blend the mango pulp until completely smooth to avoid any chunks in your kheer.

Cooling & Chilling for Optimal Taste

Chilling allows the flavors to meld together and the kheer to thicken further.

Variations

Let’s get creative!

• Vegan Mango Kheer (Coconut Milk Adaptation): Substitute the milk with full-fat coconut milk for a delicious vegan version.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Adjusting Spice Levels – More or Less Cardamom: Feel free to adjust the amount of cardamom to your liking. My friend loves a really strong cardamom flavor, so she adds a little extra.
• Mango Kheer for Festivals (Holi, Diwali, etc.): This is a popular dessert for festivals. You can add a sprinkle of chopped pistachios for extra festive flair.
• Sugar-Free Mango Kheer (Using Natural Sweeteners): Use stevia, erythritol, or dates to sweeten the kheer instead of sugar.

Serving Suggestions

Serve chilled, garnished with fresh mango pieces, chopped pistachios, or a sprinkle of saffron. It’s perfect on its own, or with a side of roti or paratha.

Storage Instructions

Store leftover kheer in an airtight container in the refrigerator for up to 3 days.

FAQs

What type of rice is best for making kheer?

Sona Masoori is traditional, but Basmati or short-grain rice also work well.

Can I make mango kheer ahead of time?

Yes! It actually tastes better after it’s been chilled for a few hours.

How do I prevent the mango pulp from curdling the kheer?

Make sure the kheer has cooled down to tepid temperature before adding the mango pulp. Gently fold it in, don’t stir vigorously.

What can I substitute for ghee in this recipe?

You can use butter, but ghee adds a unique flavor.

Can I use Alphonso mangoes for a richer flavor?

Absolutely! Alphonso mangoes are the king of mangoes and will take this kheer to the next level.

How do I adjust the sweetness level in this kheer?

Start with less sugar and add more to taste. Remember, the mango pulp also adds sweetness.

Is it necessary to use saffron in mango kheer?

No, it’s not essential, but it adds a beautiful color and aroma that really enhances the flavor.