Bengali Aam Kheer

This Bengali Mango Kheer is a creamy and delicious dessert made with milk and fresh sweet mangoes. Perfect dessert to serve chilled in summer!!

Author: Pavani

Prep Time: 5

Cook Time: 1

Chilling Time:: 3

Total Time: 4 5

Course: Dessert

Cuisine: bengali

Servings: servings

In a heavy bottomed medium size saucepan on medium heat, bring the milk to a boil, stirring occasionally, to avoid burning the bottom.
Lower the heat to medium-low and simmer the milk until thick and creamy, stirring occasionally to avoid scorching. Around the 30 minute mark, stir in the condensed milk. Continue to simmer until the milk thickens and reduces to about half of the original volume, takes about 45 minutes to 55 minutes.
Add saffron and ground cardamom to the milk mixture in the last 10 minutes of cooking. Mix well. Remove from heat and cool completely.
Chill in the fridge for at least 3~4 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.

I recommend using whole milk to make this Bengali mango kheer. But you can also use 2%, but note that the texture will not be as creamy.
You can use 2 cans of canned evaporated milk instead of the whole milk. Simmer the evaporated milk for about 10~15 minutes. Add condensed milk and follow the recipe as written.
Condensed milk can be subbed with sugar. Start with ¼ cup of sugar, taste and add more if needed.
Do not add mango puree until ready to serve.
You can also layer the kheer with the mango puree to make a pretty looking layered kheer dessert.
Aam ki kheer can be stored in an airtight container for up to 3 days.

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