This is a traditional Bengali Rice Pudding prepared with ripe mango pulp. So when mangoes are in season, you can add a seasonal twist to this very popular rice kheer.
I used a special variety of aromatic small grain rice called Gobindo Bhog. However, you can substitute it with any small variety rice.
This dessert can be a great party recipe or can be prepared for any festival or special occasions.
Enjoy it at room temperature or chilled as an after meal dessert too or relish it as a side dish with poori / paratha. It is simply wholesome and very satisfying.
- 500 ml. thick cream milk
- 2-3 tbsp. small grained aromatic rice, soaked in water for 30 minutes
- pinch of salt
- 1-2 bay leaves
- 1 tsp. ghee
- sugar to taste
- 1/4 tsp. cardamom powder
- 2 tbsp. pistachios, pecan nuts & almonds, chopped
- pinch of saffron
- pulp of one mango
- few chopped nuts, dry rose petals & mango cubes for garnishing
In a thick bottomed saucepan, bring the milk, bay leaves, ghee and a pinch of salt to a boil. Add the soaked rice and simmer on a low flame, by stirring at intervals till it is soft.
Add sugar, cardamom powder, saffron and chopped nuts. Simmer till the sugar is dissolved. When done, switch off the flame, discard the bay leaves and allow it to cool down.
Now add the mango pulp and mix everything well. Refrigerate till serving time. Garnish with the chopped nuts, dry rose petals and mango cubes and Enjoy !!!
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