Motherhood completes a Woman. Won’t you all agree? The joy begins from the day you come to know that you are going to become a mother and you start to take care of yourself and the baby growing in you like never before. Till that time you never get to know that you are actually capable of that much responsibility. This is just the beginning, become a mother and you become a time management expert and a champion of sorts when it comes to patience.
The sleepless nights, putting up with the cries of the baby, walking the floor, changing diapers, improper meals at irregular intervals, nothing short of a bullet when it comes to speed to reach your baby at the slightest whimper…. The sacrifices are big but the reward is just incomparable to anything on earth when you look at your baby’s toothless first smile at you. That is the moment you will realize that you will move heaven and earth to ensure your baby’s happiness.
We, a group of bloggers came together to welcome baby Kavin… by doing a baby shower, Hearty congratulations to new mom Krithi. Welcome dear Kavin… and what a good choice of name… The Tamil word means beautiful or handsome I guess…
As we are coming to the end of the mango season, I chose this delicious kheer for the baby shower. My grandmother used to make this during the mango season which is loved by all of us at home. A whole meal in itself.
Mango Kheer / Mango Payasam
Prep Time: 10 Minutes
Cook Time: 25 Minutes
- Mango, ripe – 1
- Raw rice – 1/4 cup
- Milk – 3 cups
- Sugar – 1/2 cup
- Condensed milk – 1/4 cup
- Cardamom – 2
- Cashew nuts – 10
- Raisins – 10
- Ghee – 2 tsp
- Wash rice and soak for 10 minutes. Pressure cook with 1 cup of milk for 3 whistles.
- Peel the mango and cube the fruit. Grind the mango cubes to a fine pulp.
- In a sauce pan bring the remaining 2 cups milk to a boil and cook till it is reduced to 1-1/2 cups.
- Add the mango puree, boiled rice, condensed milk, sugar, crushed cardamom and stir for 3-4 minutes.
- Heat a pan with ghee. Add the cashew nuts, raisins and roast over low flame till it becomes golden brown in color.
- Pour this over the kheer and take off fire.
- Serve it either hot or cold. Tastes best when served cold.
- Do not use slightly sour tasting mangoes like “Rumani”. If you do the kheer will curdle.
- Banganapalli, Imam pasand, Alphonso works best for this kheer.
- As I used organic farm mango, I did not use saffron strands to add more color for the kheer.
- You can also use sago instead of rice while making this kheer.
- In case you do not have condensed milk, increase the sugar by another 1/4 cup.