Mango Kheer

By shanobiju  

April 20, 2016

This rich and delicious dessert is made using mangoes and moong dal . I used lightly roasted dal instead of rice . Saffron gives a beautiful golden colour . Fresh ginger , clove and cardamom for flavour and chopped pistachios to garnish . It taste best when chilled .

  • Prep: 30 mins
  • Cook: 35 mins

Ingredients

1 Ripe mango weighing around 350 gms ( cut in to pieces )

1/4 cup Water

2 cup Milk

1 tsp Corn flour

7-8 Saffron strand

2 tbsp Milk

175 g Jaggery

1/2 cup Water

50 g Split green dal without skin (Moong dal )

1 1/2 cup Water

1 tbsp Fresh ginger paste

1 Clove

2 Cardamom

2 tbsp Ghee

1/4 cup Pistachios chopped

Directions

1Soak the saffron strands in 2 tbsp of milk and keep aside . Lightly roast the dal in a pressure cooker and add 1 1/2 cups of water and cook well . Transfer jaggery into a heavy bottom sauce pan . Add 1/2 cup of water and cook until it melts . Pass the liquid through a strainer to remove impurities . Keep it aside . In another saucepan cook the mangoes with 1/4 cup of water in low flame until soft . Make a smooth ginger paste . Powder cardamom and clove . In a sauce pan mix 2 cups of milk with saffron . Boil it . Add corn flour and let it thicken . Turn off the heat . Let it cool very well . Fry chopped pistachios in 2 tbsp ghee and keep aside . Add mangoes to the cooked dal and cook it on a low flame . Add melted jaggery . Add the spices and fresh ginger paste . Add fried pistachios . Reduce the flame to minimum .Gently stir. Cook for another 3 - 4 minutes and turn off the heat . Let it cool well . Now add milk . Stir gently . Transfer it to a serving bowl and served chilled .

Mangoes should be ripe . I used cow's milk , it can be substituted with coconut milk . Half tbsp dry ginger powder can be used instead of fresh ginger . Care should be taken while adding cow's milk . Milk should be thoroughly cooled before adding . Do not mix mango in hot milk . If the mixture is too thick add some chilled milk .

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