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“Mango rice pudding”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 cups whole milk
  • 12 cup rice, soaked
  • 1 (8 ounce) can condensed milk
  • 2 mangoes (grind it to a smooth puree)
  • 12 teaspoon cardamom powder
  • 12 cup sugar
  • 14 teaspoon kewra essence (2 drops)
  • 14 cup pistachios (soaked in water and sliced)
  • 14 cup sliced almonds

Directions

  1. Soak rice for about 2 to 3 hours - drain and grind it to a paste.
  2. In a large pot add milk and half teaspoon of cardamom powder and bring it to boil.
  3. Let it boil for about 15 minutes.
  4. Add the already soaked rice paste to the milk and stir.
  5. let the rice cook together with the milk for 10 to 15 minutes then add the condensed milk and mix.
  6. Now add the mango puree to the firni and and keep stiring (you can check and adjust the sugar at this step).
  7. Add sugar and let it cook until you get a thick and creamy consistency.
  8. Transfer it to a serving bowl and chill for 3 to 4 hours.
  9. serve with pistachios and almond flakes.

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