Mango Kheer (indian Mango Rice Pudding)

Mango Kheer or Mango Rice Kheer is an exotic take on the authentic kheer recipe (Indian style rice pudding). Silky Indian mango pulp or keri no ras is added to kheer to create a vibrant yet creamy Indian sweet that is perfect for summer.

Mango Kheer is an Indian-style rice pudding that is flavoured with fresh mango pulp. It is thick, creamy and served cold during summer months.

Kheer is Indian rice pudding, that is why this recipe is also called Aam ki Kheer (aam = mango).

Indian kheer uses basmati rice and an assortment of spices and nuts such as saffron, cardamom and nuts like almonds and pistachios. Sometimes, rose water or kewra water can be added as well – especially if making middle eastern style kheer.

Mango Rice Pudding

This rice pudding is nothing like the rice pudding that you ate at school and I am here to change your mind.

Mango Kheer is not an authentic and traditional recipe. In fact, flavouring Indian sweets with mango would have been unheard of but modern takes on cooking these recipes have seen a definite rise in the last few decades.

In this recipe, we add mango pulp to the final dish. There is no addition of chopped fruit.

Whenever we can, we use homemade keri no ras (Gujarati mango pulp) that is extracted from Indian mangoes by hand. Otherwise, we use tinned mango pulp.

The addition of sweet and tart mango pulp to creamy and rich kheer is a heavenly combination. Adding nuts such as pistachio and almonds elevates the sweet.

The recipe and steps to make Mango Rice Kheer are pretty simple and easy to follow though it takes a bit of time to get perfect end results. This is because the rice requires time to cook in the milk.

Ingredients

(full ingredients in recipe card below)

Rice – we use good quality basmati rice for all of our recipes, however, you can use any glutinous rice too. Basmati rice has always provided perfect results for us but others prefer to use more glutinous rice which you can also do. Examples of glutinous rice include gobindobhog

Milk – use whole milk for creamy kheer as lower fat milks will not give the satisfying creaminess required for this recipe.

Cream – we use either cream or evaporated milk at the end of making the kheer for extra creaminess. Milk in the UK does not have as high a percentage of fat as other countries so the addition of cream here helps get that creaminess.

Readers in the USA can use half and half. You can totally omit the cream if you prefer.

Mango pulp – use either homemade or tinned pulp. Tinned mango pulp is already sweet so we do not need as much sugar when making the kheer.

Sugar – I use white granulated sugar. You can also use agave, maple syrup or honey however these will impart their own flavours.

Nuts – we like to use vibrant green pistachios and slivered almonds and sometimes edible silver/gold foil known as a varq or varakh. You can leave out the nuts totally or add them to individual portions for any allergy reasons.

Variations

This mango kheer can also be made with Sabudana to make Mango Sabudana Kheer ( Mango Coconut Tapioca Pudding ).

Follow the recipe of our Quick Vermicelli Kheer , once cooled down totally add mango pulp, chill in the fridge for about an hour then serve.

Vegan Mango Kheer

It is possible to make vegan mango kheer very easily. Substituting the milk and cream with non-dairy nut milk such as coconut milk or almond milk if possible.

Try and use nut milk that will complement the mango flavours such as coconut or almond milk.

When the berry season is in full swing I love to have this fruity coconut rice pudding for breakfast on warm sunny mornings.

If you do not want an extra flavour to the recipe, use oat milk which is creamy and will not change the original taste of the milk version as it doesn’t have a strong flavour of its own.

Serving Suggestion

The beauty of mango based recipes is that mango pulp is widely available throughout the year. In which case, this recipe can be made at any point throughout the year.

Kheer is often served during occasions but also is a wonderful addition to an Indian thali.

These creamy mango flavours would go down a treat during Ramadan and Eid.

Tips

What other desserts can be made from Mango?

Shahi Mango Paneer Kheer – if you want mango kheer without rice then mango paneer kheer is the way to go! This is truly indulgent and best reserved for special occasions.

Mango Shrikhand do not let summer go by without trying this luscious and aromatic Gujarati dessert. This is a modern take on the traditional Shrikhand recipe.

Mango and Coconut Pancakes – perfect for breakfast, brunch or tea-time snacks, these eggless pancakes are so good.

Mangoes are one of those fruits that I love to incorporate into baking too. Mango Passion Fruit melting Moments and Mango Biscotti are just AMAZING, and eggless too!

This incredible fruit does not only go in sweet dishes but savoury too. We love adding mango to our Mango Kadhi or Mango Fajeto (note there is a difference between mango kadhi and fajeto)

How to make Mango Rice Kheer (stovetop)

Mango Kheer is easy to make, it just requires a little attention.

Follow these steps and you’ll have an exotic and luscious dessert without much effort. A full written method with cups and metric measurements and recipe video can be found in the recipe card below.

1. Bring the milk to a boil in a heavy bottom pan. Ensure to stir at regular intervals to prevent the milk sticking. Keep the heat at a medium level as too high will definitely lead to burning,

2. Meanwhile wash and drain the rice and mix it with a little ghee to coat each grain.

3. Add rice once the milk is boiling and cook the mixture on medium heat. Keep stirring at all times.

4. Once the rice is fully cooked and the milk is thickened, add sugar and nuts. Only add the sugar once the rice is cooked otherwise adding sugar too early will prevent the rice from cooking. It is at this point that you could add the condensed milk if using but remember to turn off the heat (no further cooking). Do not thicken the milk too much as it will thicken further as it cools. A good tip is to fill a spoon with the rice and milk. Tip the spoon, if the rice and milk fall together, they are cooked perfectly.

5. Further cook 5-8 minutes, add cardamom powder.

6. Add cream or evaporated milk and turn off the heat.

7. Allow the kheer to cool down completely. Stir every so often to prevent any skin forming.

8. Now add mango pulp and mix well. Keep it in the fridge to chill.

9. Garnish it with nuts and serve.

How to make Mango Kheer in Instant Pot

Check out Instant Pot Kheer recipe, follow the steps. Once the kheer is cooled down completely add mango pulp and keep it in the refrigerator for a couple of hours.

Storage

You can store this kheer in the fridge in an airtight container for 2-3 days. Try to store it away from other strong smells.

If the kheer has thickened in the fridge, add a spoon of milk until you reach your desired consistency.

You can also freeze kheer for up to 1 month. Allow to defrost either in the fridge or at room temperature.

Other Indian Sweet Recipes:

Mango Kheer

Ingredients

• 5 cup whole milk 1 and a 1/4 ltr.
• 1 cup basmati rice 195g
• ½ cup sugar 100g
• 2 cup mango pulp
• 1 tablespoon ghee
• 100 ml cream or evaporated milk optional
• 1 TSP. cardamom powder
• 4 TBSP. slivered pistachio and almonds
• 1 tbsp. dried rose petals dried

Instructions

• Wash and drain the rice, mix it with the ghee.
• In a heavy-based pan, add milk and bring it to a boil.
• After 5 minutes boil, add drained rice and keep cooking the mixture, keep stirring all the time.
• Once the rice is fully cooked and milk thickens add sugar.
• Simmer the kheer mixture for 5-7 minutes or until the right consistency.
• Add cardamom powder and half of the nuts.
• Now add cream or evaporated milk (if using) and turn off the heat.
• Allow the kheer to come to room temperature or cooled down completely.
• Add mango pulp and mix it.
• Garnish it with remaining nuts, silver foil and rose petals.
• First, add 1/4 cup cold water in the INSTANT POT inner pot.
• Wash and drain the rice, mix the ghee.
• Add 3 and 1/2 cup whole milk, 1/3 cup basmati rice, and 1/2 cup sugar.
• Close the lid and select the ‘PORRIDGE’ button and set it for 20minutes, once done turn off the plug as we don’t want ‘KEEP WARM’ mode.
• Wait for the pressure to be released naturally (15 minutes NPR) then turn the knob to vent and open the lid.
• Give it a quick stir and switch on ‘SAUTE’ mode for 5 minutes.
• Add cardamom and chopped nuts and double cream (optional)
• Let the kheer thickened, and turn off the heat.
• Transfer the kheer into the bowl and let it cool down completely.
• Add mango pulp, mix and chill in the fridge.
• Garnish it with the nuts before serving.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Mango Kheer

Ingredients

• 5 cup whole milk 1 and a 1/4 ltr.
• 1 cup basmati rice 195g
• ½ cup sugar 100g
• 2 cup mango pulp
• 1 tablespoon ghee
• 100 ml cream or evaporated milk optional
• 1 TSP. cardamom powder
• 4 TBSP. slivered pistachio and almonds
• 1 tbsp. dried rose petals dried

Instructions

• Wash and drain the rice, mix it with the ghee.
• In a heavy-based pan, add milk and bring it to a boil.
• After 5 minutes boil, add drained rice and keep cooking the mixture, keep stirring all the time.
• Once the rice is fully cooked and milk thickens add sugar.
• Simmer the kheer mixture for 5-7 minutes or until the right consistency.
• Add cardamom powder and half of the nuts.
• Now add cream or evaporated milk (if using) and turn off the heat.
• Allow the kheer to come to room temperature or cooled down completely.
• Add mango pulp and mix it.
• Garnish it with remaining nuts, silver foil and rose petals.
• First, add 1/4 cup cold water in the INSTANT POT inner pot.
• Wash and drain the rice, mix the ghee.
• Add 3 and 1/2 cup whole milk, 1/3 cup basmati rice, and 1/2 cup sugar.
• Close the lid and select the ‘PORRIDGE’ button and set it for 20minutes, once done turn off the plug as we don’t want ‘KEEP WARM’ mode.
• Wait for the pressure to be released naturally (15 minutes NPR) then turn the knob to vent and open the lid.
• Give it a quick stir and switch on ‘SAUTE’ mode for 5 minutes.
• Add cardamom and chopped nuts and double cream (optional)
• Let the kheer thickened, and turn off the heat.
• Transfer the kheer into the bowl and let it cool down completely.
• Add mango pulp, mix and chill in the fridge.
• Garnish it with the nuts before serving.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Punjabi Style Matar Paneer is a popular paneer recipe that is much loved around the world. Paneer and peas are cooked in a delicious tomato and onion masala to give an authentic Dhaba style flavour.

Matar means peas and paneer is Indian style cheese. It is made throughout India with all regions and indeed households with their own version and flavours.

Matar Paneer is a quintessential restaurant dish. You will find it virtually on every Indian restaurant menu wherever you are in the world.

This recipe is restaurant-style due to the ingredients used – especially the addition of whole spices and Kasuri methi.

The recipe is easy to create and follow – my Dad often gets involved in the kitchen and makes this one!

It is an under 30-minute recipe but still impacts wonderful flavour! The gravy can even be made ahead of time if you are preparing this dish for guests.

Punjabi Matar Paneer

This is punjabi style matar paneer because of the ingredients used especially onion and garlic. Onion, garlic and tomato gravies reflect north Indian cuisine.

Some matar paneer recipes can be made without onion and garlic.

The awesome punjabi flavours are created by sauteing whole spices with crushed onion garlic and tomato. Slow cooking this onion mixture sweetens and gives a wonderful depth of flavour.

Ingredients:

Matar – you can use either fresh or frozen peas. If you buy frozen, it is well worth buying good quality peas as they have a sweetness that makes all the difference in the overall taste of this curry.

Paneer – we use either shop bought or sometimes homemade paneer. One of my other favourite Paneer Curry recipe is Shahi Paneer (Creamy Paneer Curry)

Base

Onion – use white onions that have been finely chopped or pureed in a blender. A red onion will give the wrong colour to the gravy

Garlic – chop the garlic with the onions.

Ginger – add the ginger with the onion and garlic

Tomatoes – use either tinned or fresh tomatoes that are crushed. Add the tomatoes after the onion mixture has cooked fully.

Tomato Puree – we have used extra thick or concentrated tomato puree, available in a tin or tube.

Sugar – just a little to cut through the acidity of the tomatoes

Whole spices – adding whole spices at the beginning adds a special warmth and aroma. The whole spices we have used are bay leaf, green and black cardamom, whole black pepper and cinnamon bark.

Spices – we have used red chilli powder, turmeric, ground cumin & coriander and garam masala.

Nuts – we have used broken cashew nuts to make rich and nutty Dhaba/Restaurant Style Matar paneer.

Kasoori Methi – kasoori methi or dried fenugreek is added to curries for extra flavour. It is kasoori methi which gives the restaurant flavour to food. There is no alternative to using kasoori methi so do not skip this if you want the true flavour of this recipe.

Fat – a combination of oil and ghee gives this recipe, amazing flavours. Do not use very strong flavoured oil like mustard, sesame or extra virgin olive oil.

Dairy – cream or milk adds richness to the dish and lessens the heat from the whole spices making it mild and creamy

Herbs – we have used fresh coriander leaves to serve.

Alternative Method – Instant Pot

MAKE PUREE

Tips for the best Matar Paneer

Soak the paneer – if you are using shop-bought paneer then it is worth soaking it in warm water for about 10-15 mins before sauteing. Ensure that you pat dry the paneer with a kitchen towel or kitchen cloth otherwise the soaked paneer will stick to the pan.

We did not saute the paneer in this recipe but you can do if you would like.

If you don’t like to use whole spices or finding it too spicy, you can totally omit it.

Instead of garam masala, you may use any KITCHEN KING MASALA once the curry is done or on the last stage.

To make a very silky gravy, after blending the onion-tomato mixture sieve it through a fine sieve

To keep the curry mild in taste, use kashmiri red chilli powder, which will lend beautiful colour but not make it spicy.

Don’t have cream on hand? Use whole milk or coconut milk/cream instead. It still lends creaminess to the curry.

For extra flavour, once the curry is cooked, add another tempering when serving the dish. (just heat some oil and ghee in a small pan, add chilli powder and pour it over the matar paneer)

How to serve matar paneer?

For a vegetarian, it’s the main meal if serving. In a non-veg thali it is served as a side dish. Usually served with round and soft rotli, Ajwain paratha or rice

To make a complete meal serve with

Almond Rice

Ghee Rice

Bombay Potatoes

Takeaway style Pilau rice

Spinach Rotli

Poori

Round and soft Gujarati Rotli

Garlic and Coriander Naan

Roasted Tomato Raita

Salad

and for dessert serve this luscious Mango Kheer

Can you freeze Mutter paneer?

Vegan Matar Paneer

For vegan matar paneer, you can use tofu.

Press the tofu until drained, cut into cubes and grill with oil on a pan until each side has sealed. Then add the tofu to the curry the same way as paneer.

Skip ghee and cream, instead use vegan ghee and coconut milk

Khoya Matar Paneer

Equipment Needed to Cook Matar Paneer

Matar Paneer Recipe Punjabi Style

4. Heat oil and ghee in the same pan, add bay leaf and cumin seeds and let it crackle.

5. After a couple of minutes simmer add paneer and mix.

PUNJABI MATAR PANEER

Ingredients

• 1 big onion roughly chopped
• 5-6 big garlic cloves
• 2-3 green chillies
• 1- inch fresh ginger
• 2-3 big red tomatoes
• 4-5 green cardamom
• 6-8 black peppercorn
• 1 black cardamom
• 1- inch cinnamon bark
• 2 tbsp. oil
• 1 tbsp. ghee
• 3 tbsp. broken cashew nuts
• 3 tbsp. oil
• 2 tbsp. ghee
• 1 tsp. cumin seeds
• 1 bay leaf
• 1 tsp. red chilli powder
• 1 tsp. turmeric powder
• 2 tsp. ground cumin and coriander
• ½ tsp. garam masala
• Salt to taste
• 1 tsp. sugar/honey/maple syrup
• 1 tsp. kasoori methi
• 1 tbsp. extra thick tomato puree/paste
• ¼ cup cream/milk - 60ml
• 2 cup frozen green peas -270g
• 2 cup paneer - 500g
• 2 tbsp. freshly chopped coriander

Instructions

• In a heavy bottom pan heat oil and ghee.
• Add onion, garlic, ginger and chillies along with whole spices (cardamom, cinnamon, black pepper).
• Cook on medium heat until onions are translucent.
• Now add cashew nuts and chopped tomatoes and saute on medium heat until mushy and soft.
• Turn off the heat and let it cool.
• Once the sauteed mixture is totally cooled, add it into the blender or mixer jar and blend it until you get a smooth paste.
• If you wish you can strain the paste through a fine-mesh sieve.
• In the same pan heat oil and ghee.
• Add cumin seeds and a bay leaf.
• Once crackles, add tomato-onion puree and cook for a few minutes on medium heat.
• Add red chilli powder, turmeric, ground cumin and coriander and garam masala.
• Mix and cook for a couple of minutes.
• Once the oil is visible on the surface, add frozen peas and some water.
• Mix and bring it to a boiling point.
• Then add sugar, salt, cream and kasoori methi.
• Cook further for 2 minutes.
• Now add paneer cubes, mix and cook for a minute.
• Add chopped coriander leaves and serve hot.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – this recipe was posted on our blog on 12th of August 2016 since I have updated the post with new content and pictures.