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INGREDIENTS


Mango Mint Kheer

Servings - 2 - 3

INGREDIENTS

Rice - 200 grams

Water - 600 milliliters

Milk - 30 milliliters

Saffron - 1/4 teaspoon

Mangoes - 350 grams

Milk - 2 litre

Sugar - 100 grams

Cardamom - 3 pods

Raisins - 2 tablespoons

Almonds - 2 tablespoons

Mint - 10 grams

PREPARATION

1. In a mixing bowl, add 200 grams rice, 600 milliters water and soak for 30 minutes.

2. In a mixing bowl, add 30 milliliters milk, 1/4 teaspoon saffron and mix it well.

3. Soak for 20 - 25 minutes.

4. In a blender add 350 grams mangoes and blend it into smooth puree.

5. Boil 2 litre milk in a heavy skillet, add soaked rice, 100 grams sugar and Stir continuously over a medium heat.

6. Then, add 3 pods cardamom, prepared saffron milk and stir them together.

7. Now, add 2 tablespoons raisins, 2 tablespoons almonds and mix it well.

8. Then, add 10 grams mint, blended mango puree and cook for 2 - 3 minutes.

9. Garnish with almonds.

10. Serve.

Mango Custard

Servings - 2 - 3

INGREDIENTS

Vanilla custard powder - 30 grams

Milk - 110 milliliters

Milk - 1 litre

Mangoes - 800 grams

Sugar - 215 grams

Pomegranate - 155 grams

Grapes - 190 grams

Mangoes - 180 grams

Almonds - for garnishing

Pistachios - for garnishing

Cashews - for garnishing

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