Mango Kheer Recipe
Mango Kheer is a delicious, creamy, and refreshing North Indian dessert that is perfect for any occasion. Made with ripe mango pulp, full-fat milk, and sweetened vermicelli, this dessert strikes a perfect balance of rich and tropical flavors. A touch of saffron, cardamom powder, and dry fruits elevate this sweet dish to an unforgettable treat. Whether you’re serving it at a festive gathering or just want to indulge yourself, Mango Kheer is a dessert that will surely leave everyone craving for more. Chilled to perfection, it’s an ideal dessert to end your meals on a sweet note.
Cuisine: North Indian
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Mango Pulp (Puree) | 1 cup |
| Milk | 1 cup |
| Semiya (Vermicelli) | 3/4 cup |
| Ghee | 1 tablespoon |
| Cardamom Powder (Elaichi) | 3/4 teaspoon |
| Sugar | 6 tablespoons |
| Slivered Almonds (Badam) | 1 tablespoon |
| Sultana Raisins | 1/4 cup |
| Saffron strands | 1/4 teaspoon |
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 215 |
| Protein | 4g |
| Carbohydrates | 35g |
| Sugars | 28g |
| Fat | 9g |
| Fiber | 1g |
| Calcium | 140mg |
| Iron | 0.8mg |
Instructions
-
Prepare the Ingredients
To begin making the Mango Kheer, gather all the ingredients. You’ll need ripe mangoes to make the mango pulp, which can be blended to a smooth consistency. Thinly slice the almonds for garnish. Set aside the other ingredients. -
Roast the Vermicelli
In a heavy-bottomed pan, heat the ghee over medium heat. Add the semiya (vermicelli) and roast it, stirring occasionally, until it turns golden brown. This will add a nutty flavor to the kheer. -
Cook the Vermicelli
Once the vermicelli is roasted, pour in the full-fat milk and bring it to a boil. Once the milk starts boiling, reduce the flame to medium heat. Let it simmer, stirring frequently to prevent the vermicelli from sticking to the bottom of the pan. Cook until the vermicelli softens, which should take about 10 minutes. -
Sweeten the Kheer
Add the sugar to the pan and stir continuously until it dissolves completely, which should take around 2 to 3 minutes. Keep the mixture simmering on medium heat, ensuring that the sugar is fully incorporated. -
Flavor the Kheer
Next, add the sultana raisins and cardamom powder (elaichi). Stir well to distribute the flavors evenly. Once done, turn off the heat and let the mixture cool down a bit. -
Add Mango Pulp
After the kheer has cooled slightly, add the mango pulp and mix well. The natural sweetness of the mangoes will enhance the flavor, making the kheer taste even more delightful. -
Refrigerate
Once the mango pulp is incorporated, transfer the kheer into a serving dish or individual bowls. Refrigerate for at least an hour to allow the flavors to meld and for the kheer to chill. -
Garnish and Serve
After chilling, garnish the Mango Kheer with slivered almonds, saffron strands, and a few more raisins for an extra touch of elegance. Serve this refreshing dessert chilled, perfect after a hearty meal of Dal Makhani, Palak Paneer, Lachha Paratha, and Jeera Rice.
Mango Kheer is a crowd-pleaser, especially during the warm months, thanks to its cool, creamy texture and the tropical sweetness of mango. It’s not only a great way to enjoy mangoes in their peak season but also a dessert that everyone, from children to adults, will enjoy.
Enjoy your delightful Mango Kheer and let its flavors transport you to a sweet, fruity paradise!
