Mango Pudding Recipe
A vegetarian North Indian Recipes recipe with mango pulp (puree), milk, semiya (vermicelli). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Mango Kheer Recipe, prepare all the ingredients, including pulping mangoes and thinly slicing the almonds
mango pulp (puree)(1 cup)slivered almonds (badam)(1 tablespoon) - 2
Heat ghee in a heavy bottomed pan and roast vermicelli till it turns golden brown in colour
ghee(1 tablespoon) - 3
Once the vermicelli is roasted, add full cream milk, bring it to a boil and then reduce flame to medium and let it cook for some time
milk(1) - 4
Keep stirring it in between
- 5
Check if vermicelli is cooked till soft
- 6
Once done then add sugar, and cook till the sugar dissolves completely
sugar(6 tablespoon) - 7
This will take 2 to 3 minutes
- 8
Next, add raisins and cardamom powder, give a nice stir, and switch off flame
cardamom powder (elaichi)(3/4 teaspoon)raisins(1/4 cup) - 9
Let it cool down it a bit
- 10
Once the kheer has cooled down add mango pulp, mix it properly and refrigerate Mango Kheer for at least an hour
mango pulp (puree)(1 cup) - 11
Garnish Mango Kheer with almond flakes and serve chilled
mango pulp (puree)(1 cup) - 12
Serve Mango Kheer after your delicious meal of Dal Makhani, Palak Paneer, Lachha Paratha and Jeera Rice for your weekend meal
mango pulp (puree)(1 cup)
Nutrition Facts
Per serving
Rate this recipe
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Mango Pudding Recipe
A vegetarian North Indian Recipes recipe with mango pulp (puree), milk, semiya (vermicelli). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
To begin making the Mango Kheer Recipe, prepare all the ingredients, including pulping mangoes and thinly slicing the almonds
mango pulp (puree)(1 cup)slivered almonds (badam)(1 tablespoon) - 2
Heat ghee in a heavy bottomed pan and roast vermicelli till it turns golden brown in colour
ghee(1 tablespoon) - 3
Once the vermicelli is roasted, add full cream milk, bring it to a boil and then reduce flame to medium and let it cook for some time
milk(1) - 4
Keep stirring it in between
- 5
Check if vermicelli is cooked till soft
- 6
Once done then add sugar, and cook till the sugar dissolves completely
sugar(6 tablespoon) - 7
This will take 2 to 3 minutes
- 8
Next, add raisins and cardamom powder, give a nice stir, and switch off flame
cardamom powder (elaichi)(3/4 teaspoon)raisins(1/4 cup) - 9
Let it cool down it a bit
- 10
Once the kheer has cooled down add mango pulp, mix it properly and refrigerate Mango Kheer for at least an hour
mango pulp (puree)(1 cup) - 11
Garnish Mango Kheer with almond flakes and serve chilled
mango pulp (puree)(1 cup) - 12
Serve Mango Kheer after your delicious meal of Dal Makhani, Palak Paneer, Lachha Paratha and Jeera Rice for your weekend meal
mango pulp (puree)(1 cup)
About this recipe
A vegetarian North Indian Recipes recipe with mango pulp (puree), milk, semiya (vermicelli). Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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