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Unlike normal kheer this mango kheer is made with sabudana and coconut milk. Gets ready in a jiffy, like just 15 minutes.It is super creamy and delicious too. Addition of mango pieces work wonders. You can have it during fasts or nowadays when the weather is hot.
Thanks for sharing this recipe.
Firstly wash Sago 2-3 times then soak it for approximately two hours. Drain the excess water by keeping it in a colander. After soaking, it will be 1/2 cup.
Heat dairy milk and add soaked sago in it.
Cook it on the medium flame for 4-5 minutes or till Sago pearls become translucent.
Now add water and coconut milk in it, cook on low flame for 10 minutes and stir it constantly.
Add sugar and cook for another 2-3 minutes.
Take it off the gas stove. At this stage, it should be quite liquidy. Don’t cook it for long else it shall become too thick. As it cools down it shall become thicker as the sago pearls further double in size.
Once at room temperature, chill it for three-four hours in the refrigerator.
At the time of serving add Kewra water and mango pieces.
Beautify it with mangoes. Serve with a smile.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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