MANGO KHEER
The origins of kheer can be traced back centuries, as it has been an integral part of Indian cuisine since ancient times. The word "kheer" is derived from the Sanskrit term "kshīra," meaning milk. In Indian culture, kheer holds a special place, often associated with festivities, celebrations, and religious ceremonies.
The addition of mangoes to kheer adds a vibrant twist, elevating the dessert to new heights. Mangoes, often referred to as the "king of fruits," are deeply cherished in Indian culture and hold a significant place in traditional recipes. The ripe, juicy mangoes lend their unique flavor and aroma to the kheer, infusing it with a tropical sweetness that is simply irresistible.
INGREDIENTS:
Mango -1 (preferably alfonso)
Vermicelli-1 cup
Milk-1 ½ cup
Water -1 ½ cup
Elayichi powder-½ tbsp
jaggare-¾ cup
Sugar-2 tbsp
Ghee-2 tbsp
Cashews-5 or 6
Raisins-6 or 8
INSTRUCTIONS:
Firstly peel the mango and dice it roughly and blend the into puree and keep it aside.
Place a kadai on the stove and add 2 tbsp ghee to it, once the ghee is melted add the chopped cashews to it, once the cashews start to browning add the raisins, when the raisins bloat transfer them to a bowl and keep them aside.
Now to the same kadai add 1 ½ cup milk and 1 ½ water.
When the milk boils, add the roasted vermicelli to it and let them cook on medium flame till they are cooked, they will expand and turn into soft noodles.
In the meanwhile place a pan on the stove add1 cup water and ¾ cup jaggery to it and cook until the jaggery is melted.
Once the vermicelli is boiled add the jaggery syrup, sugar, elaichi powder and mix well and let it cool down.
Add the mango puree and keep it in the refrigerator for 2-3 hrs.
Delicious mango kheer is ready to be served.
Comments
Post a Comment