Ingredients
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1 L whole milk
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4-5 green cardamom pods, powdered
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1/2 cup sabudana (tapioca pearls), soaked for 4-5 hours
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1/4 cup condensed milk (adjust to taste)
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1/4 cup blanched pistachios
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2 ripe mangoes, peeled and chopped
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1/4 cup mango pulp (optional)
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Sugar (optional, to taste)
About
This delicious Sabudana Mango Pista Kheer is a combination of creamy sabudana pearls, juicy mangoes, and crunchy California Pistachios is a match made in heaven. Perfect for a summer dessert or a festive treat, this kheer is sure to satisfy your sweet tooth. Lgreen cardamom pods, powderedove for this traditional Indian dessert never goes out of style!
Steps
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1
Done
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Bring 1 liter of milk to a gentle boil in a large saucepan. |
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2
Done
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Add powdered cardamom and drained soaked sabudana. Let it cook until sabudana turns transparent. |
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3
Done
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Lower the heat and add condensed milk, adjusting sweetness to taste. |
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4
Done
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Stir in blanched pistachios and simmer until desired consistency is reached. |
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5
Done
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Remove from heat and let it cool to room temperature. Once cooled, mix in chopped mangoes and mango pulp (if using). |
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6
Done
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Transfer to a serving bowl and chill in the fridge. |
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7
Done
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Garnish with reserved pistachios and mango slices before serving. Enjoy your chilled mango and sabudana kheer! |
