Wednesday, 4 June 2014

Rice kheer with Mango pulp:from authentic Bengali cuisine

Thakur Barir "Paka Aam er Kheer"
Recipe courtesy:Pragya Sundari Devi

Kamini Atap Rice:250gm (I used Ambemohar rice which is a rice variant grown on the hills of Western Maharashtra in India. The short cooked grains have a tendency to break easily and stick together. It is popular in Maharashtra due to its flavor and strong aroma reminiscent of mango blossoms, which is noticeable when the rice is cooked.source:wikipedia)

Riped mango pulp: of 7-8 mango (I used Alphonso mango)
Milk:1.5 cup (I used full cream Amul milk)
Coconut milk:of one large coconut
cinnamon stick:4(each 1 inch)
Water:2 litre
Dry fruits:1 cup

Clean the rice.

Cooked the rice with 4.5 cups of water & add the cinnamon sticks.

Add another 4.5 cups of water when the rice is almost cooked.

Stir well, rice should be well cooked  & the water should be consumed thoroughly-no need to drain it.

Add the coconut milk.

Cook for 10 minutes in low flame.

Add the warm milk & cook for 5-6 minutes.

Add the sugar & cook till it dessolves.

Add the dry fruits & cook for 2-3 minutes.

Remove from the flame.

Add the mango pulp & mix it well.

Refrigerate it for 2-3 hours & Serve it. 

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