Amba chaula kheeri

Ingredients...

1 cup of rice

1 liter of milk

1 Baiganapalli mango

1½ cups jaggery

4 whole Cardamom

1 large bay leaf

⅓ tsp salt

½ cup of desi ghee

Preparatory...

*Wash the rice and pat dry on a dry cloth, once completely dry transfer it to a dry bowl and keep aside.

* Bring the milk to a good boil, stir once and boil for few more minutes. No need to reduce

* Make a powder of cardamom and bay leaf and keep aside

* Wash mango and keep them in a bowl filled with water for at least 2 hours.

*Cut the mango, peel it and make a smooth puree. Keep aside.

* To remove the impurities from the jaggery, soak it in little water, boil, and strain it. Keep aside.

Preparation.....

In a pot, take desi ghee and melt it on low heat

After the ghee melts, add the rice and saute until light brown

Once rice roasted well, add jaggery water, cardamom - bay leaf powder and salt and cook until completely dry, then add warm milk, stir well and cook until the milk reduces and the rice is fully cooked, turn off the flame, now add ghee, add mango puree, mix well.

Don't wait any longer, just grab a bowl and start eating hot, yummy delicious mango rice kheeri.

👉 Add some mango slices and few mint leaves and keep it in the fridge Enjoy the chilled version of kheeri or pudding.

👉You may also use it to make popsicles. Just roughly ground the chilled kheer add few mango chunks and fill the mold, refrigerate for an hour. Popsicles ready to enjoy.

👉 Make a paste of chilled kheer , take a mousse glass layered with chunks mango the kheer paste and then mango chunks, fill till top of the glass garnish with mint leaves.

What I love the most about the recipe is that this rice mango mousse is made without Gelatine, without sugar and ofcourse without egg. Perfect for fasting days.

Tips.....

* While picking mangoes; Sweet, Baiganapali is the best option as its puree is thicker than other mangoes. More pulpy and juicy.

* For proper mango flavor, there is no need to overheat the mango puree.

* The point of first grinding and soaking the rice is that the rice is cooked quickly and the soaked dry rice absorbs the ghee, which increases the flavor of the kheeri.

* You can use this rice by grinding, cracking or you may also use broken rice (khuda).

* Avoid basmati rice for exactly perfect mango flavored kheer.

* Do not add khoya and milk powder. Because too much thickener will make the kheer sticky, later it will curdier and reduce the true mango taste.

* Although we don't use khoya and milk powder, so use good and thick cow's milk in it.

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