"Rice pudding" the name itself reminds me of festivals. I added mango pulp to give this recepie a twist. Mango lovers will like it as it has a delicate taste of milk blended with Mango that gives it natural sweetness. For people looking for healthy options, this is a perfect recepie as there are no artificial sweeteners used.
8 ingredients
Vegetarian/Serves - 4/Cooking Time - 30 min
Ingredients
Milk(full fat) - 1 liter
Rice(Basmati) - 60 gm
Mango pulp(ripe) - 2 medium
Canned
Condensed milk - 1 tbsp
Nuts
Almonds - 7
Cashew - 7
Pistachios - 5
Raisins - 15
Garnish
Pistachios - 4
Almonds - 4
Preparations
Mango Pulp - Peal mangoes and cut them into pieces, now blend them in a blender to make it into pulp.
Rice - Wash rice thoroughly and keep it aside.
Nuts - Take almonds,cashew and Pistachios and dry roast them so that they get a toasty flavor, now cut them finely.
Lets Cook-
Boil full fat milk and simmer for 15 minutes.
Put the washed rice in boiling milk .
Let rice cook in milk till they are completely cooked.
Add all the roasted nuts in milk and let them boil with rice for about 5 minutes.
Add condensed milk in the milk and rice mixture. Let the mixture boil on sim for 5 more minutes.Also keep stirring the mixture gently after adding condensed milk .
Now turn off the flame and add mango pulp and stir the pudding to mix pulp with mixture.
At the end let it cool at room temperature.
Put the pudding in refrigerator and let it cool for a while.
Serve it cool with crushed pistachios and almonds on top.
Your Mango and rice pudding in Indian style is ready.
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