Mango Kheer – Mango Rice Pudding
This creamy Mango Kheer is a fruity Indian mango rice pudding made without constant stirring or monitoring in the Instant Pot using rice, mangoes, cardamom, saffron, and nuts.
Servings: 8 people
Calories: 261kcal
Equipment
Ingredients
Kheer (Indian Rice Pudding)
- 2 tablespoon pistachios sliced thin
- 2 tablespoon cashews chopped
- 2 tablespoon almonds Sliced thin
- 2 tablespoon raisins
- 1 tablespoon ghee
- ¼ cup water
- 4 cups whole milk
- ½ cup Basmati rice or Jasmine rice, rinsed and soaked
- ½ cup sugar adjust to taste
- ½ teaspoon ground cardamom to be added after cooking
- ½ teaspoon saffron
Add After Pressure Cooking
- 2 ripe mangoes (Altaufo/ manilla) 1½ Pureed; ½ chopped for garnish
Instructions
Rinse & Soak Rice, Prep Flavorings
- Rinse rice 2-3 times, or until the water runs clear. Soak in fresh water while you work on other ingredients. Puree 1½ mangoes and finely dice the remaining ½ mango. Slice or chop nuts and grind cardamom if not using pre-ground.
Pressure Cook on Porridge Mode
- Select Saute and adjust to "low (heat)" setting. Add ghee. When it melts, add chopped nuts and saute while stirring continuously for a minute, until they begin to change color. Stir in raisins and saute for another minute. Remove promptly to prevent burning, and keep aside for later.
- Add water. This will naturally deglaze the pot, preventing the milk from scorching on the bottom. Now add the milk, sugar, saffron, and drained rice. Stir well and let the milk warm up for 2-3 minutes. Cancel saute. Close the lid with the vent in sealing position and set Instant Pot to 'Porridge' mode for 20 minutes on high pressure.
- When the cooking time is up, wait for the pressure to release naturally. Open the lid after the pin drops. Use a potato masher to gently mash the rice, making it naturally creamy.
- Turn on Saute. Reserve ½ cup mango puree for plating and stir the rest into the kheer. Continue to simmer until the kheer thickens slightly. Stir regularly to prevent burning. Keep in mind that the kheer will continue to thicken as it cools, so don't simmer it for too long. Adjust sugar if needed.
- Stir in ground cardamom. Reserve a few tablespoons of toasted nuts for garnish and stir the rest into the kheer. Let it cool for 15 minutes, then transfer to an airtight container and refrigerator for a few hours.
- For serving, scoop a few spoons of mango puree into a dessert cup and top that with mango kheer. Garnish with the reserved toasted nuts and chopped mango. Enjoy!
Video
Notes
- Use a clean pot, add water first, and temper the milk. These three tips prevent the 'burn' error.
- Use whole milk for creamier kheer.
- Warm kheer tastes sweeter than cold. Adjust the sweetness according to your preferred eating temperature.
- Skip the nuts to make it nut-free.
- Mashing the rice for creaminess: Don’t skip this step—it makes a big difference!
- The kheer will thicken after cooling, so stop simmering when it reaches a slightly loose consistency.
- Cover it while it cools. This prevents the 'milk skin' from forming.
Nutrition
Calories: 261kcal | Carbohydrates: 40g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 49mg | Potassium: 370mg | Fiber: 2g | Sugar: 26g | Vitamin A: 765IU | Vitamin C: 19mg | Calcium: 170mg | Iron: 1mg