Delectable Mango Kheer Recipe

Wash and soak ½ cup of basmati rice for 30 minutes, then drain.

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Blend 1 cup of mango pulp with 2 cups of milk until it becomes smooth.

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Heat a pan and add 2 tablespoons of ghee, then sauté the drained rice.

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Pour the mango-milk mixture into a pan and bring it to a boil.

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Simmer the rice on low heat until it is cooked and the kheer thickens.

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Add ¼ cup of sugar, ¼ teaspoon of cardamom powder, and a pinch of saffron.

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Stir well and cook for another 5 minutes

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Add chopped nuts such as almonds, pistachios, and cashews to the dish for a visually appealing presentation.

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Enjoy the creamy and fruity flavors of mango kheer when served chilled.

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