Rice cooked in milk, with saffron, lots of nuts and mango puree, and mint leaves

Mango and mint kheer recipe: Rice cooked in milk, with saffron, lots of nuts and mango puree, and mint leaves. A fruity twist is given to a favorite Indian dessert. Enjoy this rich and creamy Mango and Mint Kheer recipe.

  • Total Time: 1 hour 10 minutes
  • Prep Time: 25 Minutes
  • Cooking time: 45 minutes
  • How many people: 6
  • Medium

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Ingredients need to make mango and mint kheer

  • 2 1/2 cups of milk
  • 1 cup basmati rice
  • 3 tbsp powdered sugar/sugar substitute
  • a pinch of saffron
  • 1 cup mango puree
  • 7-8 almonds, chopped
  • 10-15 raisins
  • a small bunch of mint leaves
  • 3-4 green cardamoms
  • 2 cloves
  • Almonds to garnish

Method of making mango and mint kheer recipe

  1. Mix milk, basmati rice, and sugar substitute together in a pan.
  2. Add saffron and mix lightly.
  3. When the mixture comes to a boil, add mango puree to it.
  4. Sprinkle some almonds, raisins, and fresh mint leaves.
  5. Stir gently and cover, let the rice cook on low flame till the rice is cooked completely and the kheer becomes creamy and thick.
  6. Put some green cardamom in it. Place it in a bowl and sprinkle chopped almonds on top.
  7. Keep it in the fridge to cool down and serve cold.

Key Ingredients: milk, basmati rice, ground sugar/sugar substitute, saffron, mango puree, almonds, raisins, a small bunch of mint leaves, green cardamom, cloves, almonds for garnish


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