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Writer's picturesenur singhal

Mango and Rice Pudding

"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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