Rice Kheer With Mango Compote Ruchiskitchen

Whether it’s a family dinner or a special occasion, an irresistible bowl of warm or cold Indian kheer is the perfect way to sign off the meal. This one-pot decadent dessert is a sign of celebration as it brings out many different rituals and traditions.

Seviyan Kheer, Sabudana Kheer, Makhana Kheer, Badam Kheer, Mango Kheer, and many others.

Though known by different names, this dessert’s core taste and flavor lie in three main ingredients: milk, rice, and sugar, which blend into a heavenly dish. Other additional mix-ins are just optional. The history of Kheer dates back to the times of Mahabharat and Ramayana, and this traditional dessert is mentioned as ‘Sheer’ or ‘Kshirika’ in Sanskrit, which translates to a dish made with milk and sugar. Rice is the base ingredient of this recipe, instead a canvas upon which other flavors merge, and sugar is the ultimate sweet flavoring agent. Nuts and dry fruits may be added for additional crunch, flavor, and nutrition. The creaminess of this dessert, when combined with the pulpy lusciousness of mangoes, creates a mellow rice pudding that delivers many layers of subtle flavors.

One-pot decadent dessert Surprisingly easy to make Requires only a few ingredients but delivers big flavors Refreshing and satisfying dessert Its appealing looks complement its mouthwatering taste!

Milk — This is the most essential ingredient in this recipe, as it provides the rich, creamy texture that defines the Kheer. It is also the medium in which the other ingredients cook and release their flavors. For the creamiest results, you should use full-fat milk. Cardamom pods —Adding cardamom powder is a must, as it has a subtle, enticing flavor and a gentle mesmerizing aroma. Assorted nuts — Slivered pista, cashews, and almonds are added for the delightful crunch that takes the Basmati rice kheer to another level. Rose Water — The refreshing scent of rose water with a subtle floral hint adds a touch of tradition and elegance to the dish. It has been used in Indian desserts for centuries! Sugar — The quantity of sugar required depends on the sweetness of the mangoes. So, you might need to add a little extra or a little less of it. Lemon Juice—Freshly squeezed lemon juice is another essential ingredient of this compote, which brings brightness and an irresistible acidic kick. It really makes a difference in the flavor, too! Use heavy-bottomed pan ONLY — You must use a heavy-bottomed pan only to make this dish, as a thin pan or kadai will burn the kheer. A little hack, you must know — If you notice the milk gotten stuck to the bottom of the pan, don’t panic. Try to judge the situation and correct it. Usually, the milk gets infused with a burnt smell quickly if it gets stuck at the bottom, but if there is no burnt smell and no brown things are floating in it, it can be saved. You can transfer the milk to a fresh pan without scraping the base of the burnt pan and resume cooking. But unfortunately, if the milk is tainted with a burnt smell, we cannot do anything to save it, and we have to discard it and start afresh.

Cardamoms for extra flair — Cardamoms add tons of flavor and aroma to the dish. You can slightly crush the whole cardamom in a mortar and pestle without pounding it. Add the half-opened yet gently pounded cardamom pods to the boiling milk, allowing them to bloom and release their flavor. These pods can be removed once the Basmati rice kheer is ready. Adjust the consistency of the Kheer — The Rice Kheer continues to cook even after it has been removed from the heat and thickens as it cools down. As the kheer cools, the rice absorbs the milk, making it thick. You may like it this way, or you can adjust the consistency to your liking by adding some lukewarm milk to the kheer. Ripe fruit for rich flavor — For the mango compote or coulis, choose ripe mangoes full of flavor and juicy sweetness. Non-ripe mangoes will require more sugar to balance out their sour taste, so you will have to adjust the sweetness based on how sweet the mangoes are naturally. Best cookware for making the sauce — You can use a non-reactive pan, such as a ceramic pan or glass cookware to make the sauce, as it contains acidic ingredients, and metal cookware may interfere with it. Various uses of mango compote — Being highly versatile, mango compote/ coulis has many different uses. It can be used to top desserts, cakes, cupcakes, or cheesecakes. With its sweet and tangy flavors, you’ll be reaching for second helpings of this warm Rice kheer topped with mango compote. Let’s dive into this delicious dessert that’s perfect for your next gathering! So, first things first, let’s whip it up quickly. I am all set with my ingredients. So, let’s dive right in! And don’t forget to share it with your family and friends.