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Home Dish Mango Tapioca Kheer/Sabu-Aam'er Payesh

Mango Tapioca Kheer/Sabu-Aam'er Payesh

Name: How to cook Mango Tapioca Kheer/Sabu-Aam'er Payesh - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Mango Tapioca Kheer/Sabu-Aam'er Payesh

An unique DELISH, on its own... We're in the Mango season now.Just try it out once to well fathom the irresistible attraction to prepare it now & then- Once you've known to prepare this & have become aware of its actual flavours & delicacy... #SC3 #Kheer #Cooksnapchallenge

Ingredient

Food ration :

3-4 servings

Cooking time :

35-40 mins.

2-3

Ripe Mangoes: Roughly Chopped- Sweet preferably- Puréed

2/3 Cup

Tapioca/Sabudana: Toasted & Ground

1/4 Cup

Raw Tapioca: Ungrounded- To have it in the bites

500-600

gms. Fresh Milk: Full Cream, preferably

1 Pinch

Salt: Recommended

1/8 Cup

Milk Powder

1/2 Cup or as requierd

Sugar

1 tsp

Cardamom Powder

1/4 tsp

Nutmeg Powder

1/2 Cup

Fresh Mangoes: Finely Chopped- Garnish

Few: Fresh Mint Springs- Garnish

Cooking instructions

* Step 1

To begin with: Heating up a frying pan, toast the Tapioca/ Sago for a few mins time, cool it down & then grind it roughly- Absolutely a smooth & fine powdered texture isn't required- While eating the kheer, if very little/tiny bits of the same gets into the mouth actually that tastes even better- However, that's how I do prepare it- You can take your own call in it

* Step 2

Next: Boil the milk now & add in the ground sago at this point for sure, to get cooked along with the milk itself- Don't overcook the sago in the milk for a longer period of time- Once the milk thickens quite substantially, add in the sugar to it at this stage while stirring briskly & not let it go/cook simply unattended

* Step 3

Add in the nutmeg & cardamom powders to it, mix well until well combined- Turn off the flame- Allow it to cool down & let's proceed with the rest of the key ingredients for the same

* Step 4

Now, add in the chopped mangoes in a blender jar to get a smooth pureé out of it- Also for the garnish whichever aforesaid amount has been mentioned, can be finely chopped or alternatively, thst can also be roughly pureéd with a spoon so that certain small bite sized pieces falls into the mouth while relishing the same- Also you can choose to add in some chopped dry fruits to it for that extra crunch inside your mouth, though optional completely

* Step 5

Next, in a Saucepan put over the medium flame- Add in this finely puréed mango pulps with some more additional sugar/honey to it (depending on the sweetness of your Mangoes)- I didn't require any since my Mangoes were already sweet enough, prepare a medium thin jelly like consistency & allow it to cool down a bit too, once done

* Step 6

Once both the kheer & the mango pulps mixtures are substantially cooled down- Mix it into the other- Mango pulps are less in both quantity & volumes hence fold it in, into the kheer mixture- Give it all a really good mix until all are well combined, blended & finely incorporated

* Step 7

Transfer it into a separate bowl: Add into it the finely chopped pistachios, raisins, cashews & almonds- You can relish it both ways: Either have it as is, when it's still slightly warm or else, chill it into the fridge for a few hours time & have it absolutely chilled

* Step 8

To beat this scorching heat with such an effective, decadent & healthy versions of the Kheer with Mangoes 🥭 in it.is simply unbeatable in everyway... It's surely worth giving a try.I bet, you just can't stop preparing it only once...