Mango Rice Recipe – Saffron & Cashew Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Mango Rice Recipe – Saffron & Cashew Indian Dessert

Introduction

Oh, mangoes! Is there anything they can’t make better? This Mango Rice, or Aam Bhat as some call it, is a childhood favourite of mine. I remember my grandmother making this during the peak of mango season, and the whole house would smell divine. It’s a wonderfully comforting dessert, and surprisingly easy to make. It’s the perfect blend of creamy, sweet, and fragrant – a little bit of sunshine in every bite! You’ll absolutely love how quickly this comes together, and how much joy it brings.

Why You’ll Love This Recipe

This Mango Rice isn’t just delicious; it’s special. It’s a beautiful way to celebrate the king of fruits! It’s also:

• Easy to make: Seriously, even if you’re new to Indian desserts, you can nail this.
• Quick: Ready in under 30 minutes (plus chilling time, of course!).
• Naturally Gluten-Free: A great option for those with dietary restrictions.
• A crowd-pleaser: Perfect for family gatherings or impressing your friends.

Ingredients

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

• 1 tbsp raw rice or Basmati rice (about 15g)
• ½ cup mango pulp (about 120ml)
• 1.5 cups milk (about 360ml)
• ¼ cup condensed milk (about 60ml)
• ¼ tsp cardamom powder (about 0.5g)
• 1 tbsp ghee (about 15ml)
• 5 cashew nuts
• 2 pinches saffron threads

Ingredient Notes

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

• Raw Rice/Basmati Rice choice: Traditionally, a short-grain raw rice is used. But Basmati works beautifully too, giving a slightly more fragrant result. Don’t rinse the rice! We want the starch for a creamy texture.
• Quality of Mango Pulp: This is key. If you can get your hands on fresh, ripe mangoes and make your own pulp, absolutely do it! Alphonso mangoes are the gold standard, but any sweet, fragrant variety will work. Store-bought pulp is convenient, but check the ingredients – you want 100% mango.
• Ghee – its role in flavour: Ghee (clarified butter) adds a wonderful richness and nutty flavour. Don’t skimp! If you’re not familiar, it’s a staple in Indian cooking.
• Saffron – sourcing and potency: A little saffron goes a long way. Look for good quality saffron threads – they’ll have a vibrant colour and a strong aroma. Soaking it in warm milk helps release its flavour and colour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pressure cooker over medium heat. Add the cashew nuts and roast them until they turn golden brown and fragrant. Be careful not to burn them! Set the roasted cashews aside.
2. Now, add the rice to the same ghee and roast it until it becomes puffy and aromatic. This usually takes about 3-5 minutes. You’ll know it’s ready when it smells wonderfully toasty.
3. Grind the roasted rice coarsely. You can use a blender or a mortar and pestle. Don’t make it a fine powder – we want some texture.
4. Add the ground rice and milk to the pressure cooker. Cook on low flame for 2 whistles. Let the pressure release naturally.
5. Once cooked, gently mash the rice mixture with a spoon or a potato masher. It doesn’t need to be perfectly smooth – a little texture is nice.
6. Stir in the condensed milk and cardamom powder. Simmer for 1-2 minutes, stirring constantly, until everything is well combined.
7. Allow the mixture to cool completely. This is important!
8. Once cooled, gently fold in the mango pulp, roasted cashews, and saffron-infused milk. Be gentle – we don’t want to break down the mango pulp.
9. Taste and adjust sweetness or consistency. If you prefer it sweeter, add a little more condensed milk. If it’s too thick, add a splash of boiled milk.
10. Refrigerate for at least 1 hour before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Don’t overcook the rice! You want it tender, but not mushy.
• Cooling the mixture completely before adding the mango pulp is crucial to prevent curdling.
• For a smoother texture, you can blend the rice mixture after mashing.
• A pinch of nutmeg adds a lovely warmth to the flavour.

Variations

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

• Vegan Adaptation: Use plant-based ghee and condensed milk. Coconut milk can also be used in place of dairy milk for a richer flavour.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your ingredients.
• Spice Level – adjusting cardamom: My family loves a generous amount of cardamom, but feel free to adjust it to your liking. A tiny pinch of nutmeg is also lovely.
• Festival Adaptations: This is a wonderful dessert to make for Holi or any summer celebration. You can garnish it with chopped pistachios or almonds for a festive touch.

Serving Suggestions

Serve this Mango Rice chilled, as a delightful dessert after a meal. It’s also lovely on its own with a cup of chai. A sprinkle of chopped pistachios or almonds adds a nice crunch.

Storage Instructions

Store leftover Mango Rice in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon refrigeration, so you can add a splash of milk to restore its creamy consistency.

FAQs

• Is this rice best served warm or cold? Definitely cold! The flavours really develop as it chills, and the texture is much more enjoyable.
• Can I use Alphonso mango pulp for a richer flavour? Absolutely! Alphonso mangoes are the king for a reason. If you can get your hands on them, they’ll take this dessert to the next level.
• What type of rice works best for this recipe? Traditionally, a short-grain raw rice is used, but Basmati rice is a great substitute.
• How can I prevent the rice from becoming mushy? Don’t overcook the rice in the pressure cooker, and avoid stirring it too much while it’s cooking.
• Can I make this recipe ahead of time? Yes! You can make it a day or two in advance. The flavours will actually improve as it sits in the refrigerator.