Mango Kheer


  • 1 litre milk
  • 1/4 cup rice, washed and soaked for 2 hours
  • 1/4 cup sugar
  • 1/4 tsp cardamom powder
  • 250 gm ripe mangoes, cut into small cubes
  • 50 gm pistachios, roasted and chopped

Method –

  1. Boil the milk
  2. Add the rice and cook till the rice is soft and starts to break up
  3. Add the sugar and stir continuously until the Kheer achieves a thick consistency
  4. Once the kheer cools down, add chopped mangoes and cardamom powder
  5. Mix well and refrigerate
  6. Garnish the kheer with pistachios and serve

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