My baby celebrates its third birthday and I made some kheer to say thank you to u all from the bottom of my heart for being with me through this journey. Inspite of all the crazy stuffs I cook, all the spelling mistakes I make and all the irrelevant ramblings I write you guys have accepted me just the way I am and thats what I like about u all.
The blog runs solely on your motivation and my perspiration. I would never force anybody to like me in my real world so no compulsion to like my social media spaces too but I would really appreciate u hitting the LIKE buttons only if u think my baby is worth it to keep the mojo going.
Coming to the kheer, I have added some rice to add volume and avoided sweetened condensed milk.
(Makes only 4 small bowls)
Mango - 1 large ripe mango (Use sweet variety)
Basmathi rice - 1 tbsp
Granulated Sugar- 1 tbsp
Milk - 1 cup
Cream - 1/2 cup
Slivered pistachios and almonds for garnishing on top
Powder the rice coarsely and soak it in a cup of water for an hr or soak the rice for a hour then grind coarsely.
Cut off mango peel chop half into cubes and other half into puree.
Boil the milk .As soon as the milk comes to a the boil add the rice with the water keep stirring until it begins to to thicken and the rice is cooked. (If you touch the grains it should not be firm or powdery but sticky and effortlessly mash between your fingers.)
Add sugar, thicken the kheer for some more time then add cream and mango pureed cook for few more minutes . Switch off flame and pour into serving dish and chill.
While serving garnish the mango kheer with slivered nuts and chopped mango pieces.