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Kachche Aam Ki Kheer
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Kachche Aam Ki Kheer Recipe By Chef Harpal Singh Sokhi

Kachche Aam Ki Kheer Recipe

Harpal Singh Sokhi

Harpal Singh Sokhi

Kachche Aam Ki Kheer is nothing but raw mango pudding. Chef Harpal Singh Sokhi shares the recipe for this unique creamy ... Read More

Preparation Time

Preparation Time

10-12 Min

Cooking Time

Cooking Time

10-20 Min

Meal Type

Meal Type

dessert

Difficulty

Difficulty

MEDIUM

Ingredients For Kachche Aam Ki Kheer Recipe

  • For Kachche Aam Ki Kheer

    • 4 raw mangoes

    • 4-5 cups water

    • 6-7 cups milk

    • 2 cups sugar

    • 1/2 cup khoya

    • 1/2 tsp saffron

    • 2 tbsp rose water

How to make Kachche Aam Ki Kheer Recipe?

  1. Peel and grate the raw mangoes.
  2. Add water to a kadhai and add grated raw mangoes to it. Cover the kadhai with a lid and let the mangoes boil.
  3. Boil milk in another kadhai.
  4. Strain the boiled mangoes and squeeze out the excess water from them.
  5. Add sugar to the boiling milk and let the milk thicken.
  6. Once the milk gets thickened, add boiled mangoes, khoya, kesar and rose water to it, mix well and cook.

View Step by Step Recipe

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Peel and grate the raw mangoes.

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Add water to a kadhai and add grated raw mangoes to it. Cover the kadhai with a lid and let the mangoes boil.

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Boil milk in another kadhai.

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Strain the boiled mangoes and squeeze out the excess water from them.

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Add sugar to the boiling milk and let the milk thicken.

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Once the milk gets thickened, add boiled mangoes, khoya, kesar and rose water to it, mix well and cook.

Kachche Aam Ki Kheer is a creamy kheer made with raw mangoes. Kheer is a popular dessert in India and it is made with many different ingredients such as rice, seviyan, sabudana, dals etc. but kheer made with raw mangoes is a rarity.

This kheer has its origins in Murshidabad, a historical city in West Bengal. In this recipe, the mangoes are grated, boiled and then cooked in milk, sugar, rose water and saffron.

Kachche Aam Ki Kheer has the sweet and tangy taste of mangoes, sweetness of sugar and creaminess of milk intermingled with flavours of rose essence and saffron.