Mango Pulp Gulab Jamun Kheer

Ingredients

• 1 liter Full-fat milk
• 0.25 cup Basmati rice (soaked for 30 mins)
• 0.5 cup Sugar
• 1 cup Alphonso mango pulp
• 12 pieces Mini gulab jamuns (store-bought or homemade)
• 0.5 teaspoon Cardamom powder
• 1 pinch Saffron strands(optional)
• 2 tablespoons Slivered almonds and pistachios
• 1 teaspoon Rose water(optional)

Instructions

1. 1

   In a heavy-bottomed pan, bring the milk to a boil over medium heat, stirring occasionally to prevent burning.

2. 2

   Drain the soaked rice and grind it coarsely; add it to the boiling milk and simmer on low heat until the rice is soft and the milk thickens.

3. 3

   Add the sugar and saffron strands to the mixture, stirring continuously for another 5-7 minutes until the sugar dissolves completely.

4. 4

   Turn off the heat and stir in the cardamom powder and rose water, then allow the kheer to cool down to room temperature.

5. 5

   Once the kheer is completely cool, gently fold in the fresh Alphonso mango pulp to create a beautiful marbled effect.

6. 6

   Drain any excess syrup from the mini gulab jamuns and gently drop them into the mango kheer mixture.

7. 7

   Garnish the dish with slivered almonds and pistachios for a crunch.

8. 8

   Refrigerate for at least 2 hours and serve chilled to enjoy the best flavor profile.