For the last day of blogging marathon#5 I wanted to make a Bengali dessert/ sweet. My dad worked in Burdwan, West Bengal for a year or two and when he visited us he would bring back containers filled with Rasagullas for us to enjoy. Those were the best rasagullas I’ve ever tasted and I don’t think any of the canned or the restaurant ones come even close. I wanted to make rasagullas for the marathon, but didn’t have the time to make them.
Many of the Bengali desserts are made with chenna or sweetened paneer, but with the limited time I had I decided to make this equally delicious and decadent Aam Kheer (Mango Kheer) . Why didn’t I ever think of adding mango puree to sweetened and thickened milk to make this divine dessert. So simple, yet so sophisticated and the taste is just out of this world.
Bengali Aam Kheer
- 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
- Heat 2% milk with evaporated milk in a heavy bottom sauce pan and bring to a boil.
- 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.
- Add saffron and elaichi to the milk mixture in the last 10 minutes of cooking. Remove from heat and cool completely.
- Chill in the fridge for at least 2-3 hours.
- 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.