Next month will be Vat Purnima. On this occasion, women also keep a fast and serve desserts or sweets in bhog. If you are living abroad, you may have less information about it. It may also be that you have not made any plans. mango That’s why we’re here to help you. People living abroad anyway miss their home, their country a lot. Hindu festivals are celebrated here with the same gaiety and gaiety that it is difficult to do abroad.
Now in the coming full moon, kheer is made in Indian homes and if you are living outside then you may not even notice it. If you have fasted and are looking for a new recipe, then we are here to help you.
Through a new series ‘Dil Se Indian’, we will teach the brothers living abroad to make recipes with tips that will be easy for them. In this sequence, let’s tell you the recipe of mango kheer today and also know such tips of you or our mother that you can try.
Making kheer on any special occasion is considered auspicious. On the full moon, kheer is made and offered for enjoyment. Now that it is the mango season, you can try a refreshing and delicious recipe by including mango in kheer. Mango kheer is a quick and easy to make dessert. It is prepared from mango pulp, full fat milk and dry fruits.
Ingredients for mango kheer-
As we have told you above, the main ingredient for making kheer is common and apart from this, this recipe can be prepared from just dry fruit, milk and sugar. You can also serve it by making it as prasad. For this, you need –
- 2 cups mango pulp
- 1 litre full fat milk
- 1 tbsp ghee
- 1/2 tsp cardamom powder
- Sugar 5-6 teaspoons
- 1 Tbsp chopped almonds
- 1 Tbsp raisins
- 1 Tbsp cashews
- 1 Tbsp fig
- 1 Tbsp walnuts
- 3-4 saffron threads
How to make mango kheer:
- First, collect all the ingredients. You can make mango puree at home. Remove the mango pulp and mash it.
- Cut the dry fruits and put them in a pan to heat the milk. Put 2 teaspoons of milk in a cup and add saffron and leave it.
- As long as the milk is boiling. Put ghee in a pan and heat it and roast the dry fruits in it and remove them separately.
- Cook the milk while stirring until it is halved. Once boiled, keep the milk on a low flame.
- After the amount of milk is reduced, add sugar to it and mix well.
- After this, add mango puree to the milk and mix it. Cook it on a low flame and allow it to thicken.
- When the kheer starts to form, add saffron, dry fruits and cardamom powder and mix it and cover it on a low flame and keep it for 2-3 minutes.
- Your mango kheer is ready. Remove it from the heat and remove it on the serving plate and offer bhog.
- If you like cold kheer, keep it in the fridge for 1 hour to cool. Enjoy the cold kheer after the scheduled time.
Mom’s Easy Tips-
- Cook or boil the milk on a low flame. When you cook the milk on a high flame, it will start collecting.
- If you want to make kheer thicker, try these tips. For this, first reduce the amount by heating half the milk and then add milk again. This will make the kheer thicker.
- Do not remove the cream that accumulates in the milk. Let it cook in it or you can also add cream from the top.
- If the kheer has become too thick, then add 1 cup of milk to it and reheat it.
- If you want the kheer to taste rich, then roast dry fruits in ghee well.
- To prevent lumps from forming in kheer, make a puree of mango pulp. Make sure it is smooth and pour it gently into the cooking milk on a low flame.
Now by trying these tips, you can also stay outside and make homemade kheer. Also, keep these tips in mind and prepare special bhog.