Mango Kheer

The thought of mangoes brings alive my childhood memories of summer when the Indian streets are full of vendors selling different varieties of mango - the number of different mango cultivars in India is estimated between 500 and 1,000. I love anything and everything that has mangoes in it so I decided to make this dessert for a party at our place. Just top this dessert with fresh mangoes and it will surely please all your guests ! This recipe will serve 6-8 people.

Ingredients:

• 1/2 cup basmati rice
• 2-3 tablespoons ghee
• 5 cups whole milk
• 3 cardamom finely crushed
• 1 cup mango pulp
• Chopped almonds for garnish
• 1/2 cup sugar

Method:

• Wash and soak basmati rice for at least 1/2 hour. Then drain all the water and keep aside.
• Heat ghee in a heavy bottomed vessel and fry the soaked rice for 4-5 minutes.
• Then add all the milk and crushed cardamom. Cook in low heat, stirring continuously until the milk is reduced and the rice is tender and cooked. It took me an hour to do this.
• Then add sugar and mix it well. Allow the kheer to cool down.
• When the kheer reaches room temperature add the mango pulp and mix it well. Taste and add more sugar if desired.
• Garnish with almonds and nuts of your choice. Refrigerate and serve chilled.