Wednesday, December 19, 2012

Mango Kheer


2 cups
Mango pulp
1 cup
Sweet condensed milk/ Milkmaid
4 Tbsp
Cashew nut & Raisin
1 Tbsp
Almonds chopped
Cardamom powder
¼ tsp
1 Tbsp




  1. Boil milk and keep in simmer until it reduces to 1 ½ cups stir often.
  2. Add condensed milk and cardamom powder mix well.
  3. Allow it to cool for 10 minutes and add mango pulp mix well.
  4. Heat ghee in a pan and roast cashew nut and raisin. Add this to mango kheer and refrigerate for 2 hours. Garnish with almond and serve cold.

 Sharing to:  Shama's Easy2cook, jagruti's

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