Ingredients
vegetarian
4 servings
- 3 ripe mangoes
- 1 litre milk
- 150g basmati rice
- 120g soft brown sugar
- 50g raisins
- 50g almonds
- 1 tsp rose water
- Large pinch of saffron
- 1 tsp ground cardamom
- Slivers of pistachio, to garnish
Directions
- Peel the mangoes and slice the flesh into a blender (reserving a little for the garnish). Blend to a purée, transfer to a bowl and set aside.
- Bring the milk to the boil in a large pan, and then reduce to a simmer. Pour in the rice. Cook, stirring regularly, for about 25 minutes, or till the rice is soft.
- Turn off the heat, add the sugar and stir until dissolved. Set aside to cool and,
- once tepid, stir in the mango purée and the remaining ingredients. Pour into decorative glasses
- and chill until ready to serve. Serve the kheer garnished with chopped fresh mango and slivers of chopped pistachio.