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Bengali Aam Kheer Yum
Bengali Aam Kheer
Course dessert
Cuisine bengali
Prep Time
10 minutes

Cook Time
60 minutes
Servings
serving
Ingredients
  • 2 cups Milk – (I used 2%)
  • 1 cup milk Evaporated
  • 1/2 cup Condensed milk
  • 1/4 cup Sugar – (optional)
  • strands Saffron – few
  • 1/2 tsp Elaichi Ground (Cardamom)
  • 2 mango Ripe – medium
Course dessert
Cuisine bengali
Prep Time 10 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
  • 2 cups Milk – (I used 2%)
  • 1 cup milk Evaporated
  • 1/2 cup Condensed milk
  • 1/4 cup Sugar – (optional)
  • strands Saffron – few
  • 1/2 tsp Elaichi Ground (Cardamom)
  • 2 mango Ripe – medium
Bengali Aam Kheer
Instructions
  1. Heat 2% milk with evaporated milk in a heavy bottom sauce pan and bring to a boil.
  2. Add condensed milk and sugar (if using) and continue to simmer on medium flame stirring continuously until the milk thickens and reduces to about half of the original volume, takes about 50 minutes – 1 hour.
  3. Add saffron and elaichi to the milk mixture in the last 10 minutes of cooking. Remove from heat and cool completely.
  4. Chill in the fridge for at least 2-3 hours.
  5. When ready to serve, puree 1 mango and mix with the kheer. Chop the other mango and garnish the serving dishes with cubed mango for a double dose of mango goodness.
Recipe Notes

This was probably one of the best desserts I’ve ever made with mango. The kheer had a thick, almost dulce de leche consistency and taste and the sweet mango complements the kheer in a great way. This is a must try for all Mango lovers.

Let’s check out what my fellow marathoners have been cooking up today:

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Seven Days of Indian Sweets: Harini, Suma, Veena

Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja

Summer Coolers: PJ, Vaishali

Under 15 mins Quick Breakfast:Sushma Pinjala

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