Ingredients:
- 1 Liter Milk
- 200 gms Kheer
- 4 Ripe Mangoes
- 1 Tsp Cardamom Powder
- 1 Handful of Almonds, Blanched and Sliced
- Saffron Strands, crushed, soaked in warm Milk
Method:
- Heat the milk so that it thickens.
- Mix in the kheer, add cardamom powder and heat so that a thick mixture forms. Set aside to cool.
- Squeeze in the mango juice to the milk-kheer mixture and stir well.
- Serve mango rice kheer chilled garnished with almonds and a few saffron strands.
Tip: Always strain sugar or jaggery syrups before adding to sweets, so that the muddy grains do not taste like grit in the sweet dishes. Allow the grit to settle below before straining.