Mango Kheer: If you're looking for something to soothe your heart and mind in this scorching heat, try this delicious and instant recipe. Get the recipe in just one click.

Mango Kheer: The summer season is now at its peak and in this time of scorching heat and humidity, everyone is thinking of eating something cold, cool and full of refreshment. In such a situation, when you open the fridge, the aroma of the king of fruits, mango, wafts up, which makes the heart feel like a garden. Although you must have tried mango shake and ice cream many times in this season , but this time you can add something very special and royal to your summer menu and that is none other than creamy mango kheer.

If you want to say goodbye to the heat, then make Mango Kheer quickly.

Creamy Mango Kheer is a unique and delicious combination of traditional, slow-cooked rice pudding and fresh, sweet mango pulp (puree) that melts in your mouth. Each spoonful is filled with the creamy flavor and natural sweetness of mango. Whether you're having special guests over, having a kitty party, or just enjoying something cool and sweet with your family on the weekend, this recipe is perfect for every occasion. The best part about this recipe is that it's quick and easy to prepare using basic kitchen ingredients. Let's explore this easy, instant, and perfect recipe for Creamy Mango Kheer that will soothe your heart and mind during this scorching summer.

Required materials

• Full cream milk – 1 litre
• Basmati or Katarni rice – 1/4 cup (soaked for half an hour)
• Ripe mango pulp (puree) – 1 cup (Alphonso or Dasheri are the best options)
• Sugar – 4 to 5 tablespoons
• Cardamom powder - 1/2 tsp
• Chopped dry fruits – 2 tbsp
• Saffron threads – 8-10 (soaked in a teaspoon of lukewarm milk)  

Superfast method of preparation

To make Mango Kheer, first, pour full-cream milk into a heavy-bottomed pot or pan and bring it to a boil over medium heat. While the milk is boiling, drain the water from the pre-soaked basmati rice and crush it by hand or grind it coarsely in a mixer. Once the milk reaches a boil, reduce the heat and add the crushed rice. Stir the milk continuously with a spoon to prevent the rice from sticking to the bottom of the pot. Cook on low heat until the milk reduces to half and the rice is completely creamy and mixed with the milk. This process will take approximately 15-20 minutes.

When the rice is thoroughly cooked, add sugar, cardamom powder, and saffron strands soaked in lukewarm milk. Mix everything thoroughly and cook for another 5 minutes, allowing the sugar to dissolve completely and the saffron to release its beautiful color. Then, add chopped cashews, almonds, and pistachios, mix, and turn off the heat. Leave the kheer to cool completely at room temperature. Once it's completely cooled, add a cup of thick fresh mango pulp. Since adding mango to hot kheer can curdle the milk, cooling it is crucial. After whisking and mixing the pulp thoroughly, refrigerate it for two hours and enjoy the chilled, creamy mango kheer.