kheer with mango
A takeaway-style kheer with mango with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 1 tbspn rice (see note 1)
- 1 tbspn flaked almonds
- 250 ml milk (see note 2)
- 10 pistachio nuts (optional)
- 2 tbspn caster sugar
- 3 tbspn mango pulp (see note 3)
Method
- 1
Drain the rice several times to remove excess starch.
- 2
Roughly chop the pistachio nuts.
- 3
Add the rice, milk, and sugar to a suitable saucepan (see note 4) bring to the boil and turn the heat to very low, partially cover, and cook for ½ hour, stirring regularly, to prevent the milk burning on the bottom of the pan and to mix in the skin that will form.
- 4
Add the pistachio nuts and crush in the almonds, then mix in the mango pulp and heat through.
- 5
Serve garnished with a few more almonds.