- Milk 2 cups (full cream/tonned)
- Rice 1 tbsp
- Saffron very small quantity just a pinch
- One pinch cardamom powder
- Sugar according to the taste
- Mango pulp 1 bowl
- Almond crushed 2 tbsp
- Slices of ripe mango (8 to 10)
This recipe is a mouthwatering one. This is also called as mango pudding. The dish is best enjoyed during summer as fresh mangoes are available in this season. You can serve is both hot and chilled state post lunch and dinner.
- Take a heavy bottom pan and pour milk in it. Keep it on the stove at low flame. If you will take a thin base pan, there will be a risk of milk burning, which will spoil the whole taste of this recipe. Let the milk boil.
- While the milk is boiling, take a jar and put rice granules in it. You do not have to grind granules finely. Check the milk before it starts boiling adds grated rice in the milk and allows it to cook. Add saffron and cardamom powder in the milk and allow milk to boil nicely.
- Add sugar in milk and stir it well so that rice does not stick at the bottom and burn. When both rice and milk are mixed perfectly and the mix thickens, keep it at the room temperature for cooling.
- After the mix has come to the temperature, add mango puree in this mix. The dish is not ready to serve. If you want to enjoy it hot garnish the dessert with almond and mango slices and serve hot or refrigerate this pudding for 4 to 5 hours and then serve it.
- Keep the temperature low while cooking.
- You can add some nuts to add more flavors in this recipe.
- Use mango breed like langda, safeda or alfanso puree to prepare this recipe.
- Use only fully ripe mangoes to get the best taste of this dessert.