Kacche Aam Ka kheer

Name: How to cook Kacche Aam Ka kheer - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Kacche Aam Ka kheer

#AsahiKaseiIndia #nooilrecipes #glutenfreekheer Inspired by my friend Mrs S Bothra cooked this popular recipe of the Seharwali community of Kolkata ...really food unites just like music...I made this with my own little twist though the basics are same. It has now become a favourite dessert of my family and friends. It is a must have when Green Raw Mangoes are in season ! Note : 1. Don't throw away the mango boiled water but make mango jelly 2. You cannot reheat/ warm the kheer. 3. Cooking time is not much but you require some preparation time and chilling time of about 3- 4 hours.

Ingredient

Food ration :

2-3 servings

Cooking time :

35-40 mins

500 ml

Fullcream milk

100 gms

About (net weight) Raw green mango (3-4 mangoes)

3 tbsps

sugar

1 pinch

saffron

2 tbsps

Rose water

1 tbsps

mix of Almond, Pistachio and cashew chopped finely

as required

Pistachio slivers or Crushed Pistachio

as required

Dried Rose petals (optional)

as required

Few Saffron strands soaked in rose water (optional)

Cooking instructions

* Step 1

In a pan / pot boil the milk along with saffron and reduce it to approximately half the quantity (it took me approx. 25 to 30 minutes in medium to low flame.) Add the saffron in the beginning so that the saffron gives its lovely yellow color. After 20 minutes or so add the sugar and rose water too. So when the milk is done, bring it to room temperature and cover with a cling film & chill in the fridge. In the meantime you can prepare the mangoes too.

* Step 2

Note: *Adding saffron and rose water while cooking the milk gives more intense yellow color and aroma rather then adding at the end of the mixing and serving process.

* Step 3

Peel and grate the mango add about 2 cups water and bring it to boil and cook till the grated mangoes are soft it just takes about 5 minutes for it to soften. Once done strain it in a seive through a muslin/cotton cloth, wash the boiled mango thoroughly in running water till all the sourness of the mango goes off so that it doesn't curdle the milk. Then gently wring out the water from the mango by gently pressing the cloth. Keep it in the fridge to chill. Prepare the nuts to add in and garnish.

* Step 4

Once chilled add in the mango and nuts in the milk and mix it. Serve it chilled..... garnish with Pistachio, edible dried rose petals and saffron. Enjoy !