Mango-Almond kheer | Day 17 of mango 30days challenge 🥭 #shorts#shortsfeed #recipe #viral

🍛 Mango Almond Rice Kheer Recipe

Ingredients:

Full cream milk – 1 liter

Basmati rice (soaked 30 mins) – 1/2 cup

Sugar – 1/3 cup (adjust to taste)

Mango pulp – 1 cup (fresh or canned)

Almonds (blanched & sliced) – 7-10

Cardamom powder – 1/2 tsp

Saffron strands – a few (optional)

kehwara water- 1/4 tsp(optional)

Mango cubes – for garnish

rose petals – for garnish
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Instructions:

1. grinde the Rice and almond

Heat milk in a heavy-bottomed pan. Bring to a boil.add few cardamom

add rice almond powder in boil milk

Cook on low flame, stirring often until rice becomes soft and the milk thickens (about 25–30 mins).
2. Sweeten the Kheer:

Add sugar, stir until it dissolves completely.

Cook for another 5 minutes, then turn off the flame. Let the kheer cool slightly.
3. Add Mango Pulp:

Once the kheer is at room temperature (not hot), gently fold in mango pulp.

Mix well to get a lovely mango color and flavor.
4. Chill and Serve:

Refrigerate for 1–2 hours.

Serve chilled, garnished with mango cubes, almonds and Rose petals.
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