Mango Kheer with Jammy Strawberries

Prep: 10 mins

Prep: 10 mins

Cook: 30 Mins

Cook: 30 Mins

Total Time: 40 mins

Total Time: 40 mins

Yield: 4 Servings

Yield: 4 Servings

INGREDIENTS:

  • 1 tsp Ghee
  • 4 cups Whole milk
  • ½ cup Daawat Traditional Basmati Rice (rinsed, soaked for 30 minutes)
  • ¼ cup Sugar (adjust to taste)
  • 5-6 Green cardamom pods, ground
  • A pinch of Saffron strands (8-10 strands)
  • 1 cup Mango purée

For Roasted Strawberries:

  • 1½ cups Strawberries, diced
  • 1 tbsp Sugar
  • 1 tsp Lemon juice
  • A pinch of Salt

Garnish:

  • 2 tbsp Crushed pistachios
  • Fresh cream, for drizzling

Cook:

  1. Add the whole milk to a large, heavy-bottom pot. Bring to a low and gentle simmer.
  2. Add the soaked rice and cook on low, stirring frequently, until the rice softens and begins to break down slightly, about 25 minutes.
  3. Stir in the sugar, cardamom, and saffron. Mix well and continue to simmer for another 5 minutes.
  4. Lower the heat and fold in the mango purée, stirring gently until fully incorporated and warmed through. Do not boil after adding the mango to maintain its fresh flavor. Set aside to cool and thicken.
  5. In a small skillet over medium heat, add the strawberries, sugar, and lemon juice. Cook for about 8-10 minutes until their natural juices release and slightly thicken.
  6. Spoon the mango kheer into serving bowls and top with jammy strawberries.
  7. Finish with crushed pistachios and a light drizzle of fresh cream, then serve.