23
Aug
2017

RIPE MANGO KHEER WITH MILK

This dish always reminds me of somnolent summer afternoons spent on the family large swing at my grandmother’s house in Gujarat! I think she invented this recipe!!

Ingredients:

  • Mangoes: 3 medium sized
  • Milk: 2 liters, preferably full cream.
  • Sugar: ¾ cup ( or according to taste)
  • Nuts: almonds, pistachios, cashews mixed and chopped fine: ¼ cup
  • Pure ghee: 2 tbsp

Method:

  1. Peel and chop 2 mangoes into large pieces and make a puree. Keep aside.
  2. Peel and chop the third mango into small pieces and keep aside
  3. Boil the milk in a heavy bottomed pan on gentle flame till it thickens. Keep stirring constantly. Don’t let it boil over or burn.

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  1. When the milk is about half the original quantity, add sugar and stir again till the sugar is dissolved. Continue on a gentle flame till the milk thickens further. Keep aside for 5 minutes.
  2. Add 1tbsp of ghee to a wok, let it heat and add the mango puree. Stir fry on a gentle flame till the puree starts thickening.

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  1. Transfer the puree to the thickened milk stir gently and cook again for 2-3 minutes. Keep aside and let it cool. Add the finely chopped mangoes.

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  1. In another wok, fry the nuts in 1 tbsp of ghee and add to the kheer.
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  2. Serve chilled.