A chilled, creamy dessert made with ripe mangoes, sabudana, saffron‑infused milk, and jaggery, topped with crunchy dry fruits. Perfect for summer indulgence!
Ingredients
2 ripe mangoes
A pinch of saffron strands
1 cup milk
¼ cup sabudana
½ cup jaggery powder
1 cup water
For Garnishing
10 almonds
10 cashew nuts
2 tbsp raisins
1 tbsp pumpkin seeds
10 pistachios
Method
Soak sabudana for 4–5 hours. Strain and keep aside.
Warm milk slightly and soak saffron strands in it. Set aside to infuse.
In a heavy‑bottom pan, add 1 cup water and soaked sabudana. Cook until the pearls turn transparent.
Add jaggery powder and stir until it melts and blends well. Allow the mixture to cool slightly.
In a mixer jar, blend mango pulp with saffron‑infused milk into a smooth, creamy puree.
Combine this mango mixture with the sabudana base. Mix well. Adjust consistency with extra milk if needed to achieve a kheer‑like texture.
Finely chop the dry fruits and seeds. Stir them into the kheer.
Refrigerate for 3–4 hours and serve chilled.
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