Alphonso Mango Kheer (Gluten-free)

Mother’s Day is a week away. Why not treat your mum to a delicious dessert with a seasonal twist? This luscious Alphonso Mango Kheer is easy-to-make, fruity, refreshing and gluten-free. It can also be made refined sugar-free if sweetened with jaggery, coconut sugar or erythritol.

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Recipe

Alphonso Mango Kheer

(Serves 2)

Ingredients

3/4 cup poha/flattened rice (use the thinnest variety)
1 1/2 cups milk (full fat milk is ideal)
Pinch of saffron 
1/2 tsp ground green cardamom
1/8 tsp grated nutmeg  
1/4 cup powdered jaggery/sugar (add more or less to taste)
1/4 cup alphonso mango pulp 
1 tbsp slivered pistachios 

Method

In a heavy-based pan, bring the milk to a gentle boil over medium heat.

Add the poha and saffron strands. Cook for 5 minutes, stirring frequently until the kheer starts to thicken.

If using sugar, add it to the kheer, lower the heat and continue to cook for another 5 minutes (if you want to sweeten the kheer with jaggery, add it after the kheer has cooled down a bit).

Turn off the heat and stir in the ground cardamom and grated nutmeg. Cover with a mesh lid and set aside to cool.

Once the kheer has cooled to room temperature, add the mango pulp and mix well to incorporate. Refrigerate the kheer until chilled.

Serve the cold mango kheer garnished with slivered pistachios.