Follow these steps for perfect results
Almond
sliced or chopped
Cardamom Powder
Ghee
Palm Sugar
Fresh Coconut
grated
Ripe Mango
Coconut Milk
Wash the mangoes and cut into slices.
Reserve a few mango pieces for garnishing.
Blend the remaining mango slices into a thick puree, adding a little water if needed.
Heat ghee in a heavy-bottomed pan over low flame.
Pour in the mango puree and cook until it comes to a boil.
Add palm sugar and cardamom powder.
Mix well and boil until the sugar dissolves.
Switch off the flame.
Add fresh coconut and coconut milk.
Mix well.
Add chopped almonds.
Pour the Kheer into serving glasses.
Garnish with fresh mango pieces.
Serve chilled.
Expert advice for the best results
Use ripe, sweet mangoes for the best flavor.
Chill the kheer for at least 30 minutes before serving to allow the flavors to meld.
Garnish with chopped pistachios or saffron strands for a more festive presentation.
Everything you need to know before you start
10 mins
Can be made a day in advance.
Serve chilled in individual bowls or glasses, garnished with fresh mango pieces and chopped nuts.
Serve as a dessert after a meal.
Serve during festivals or special occasions.
Pairs well with the sweetness.
Discover the story behind this recipe
A popular dessert during festivals and celebrations in South India.
Discover more delicious Kerala Recipes Dessert recipes to expand your culinary repertoire
A traditional Kerala dessert featuring lentils, coconut milk, and jaggery.
A traditional Kerala dessert featuring rice dumplings in a sweet jackfruit-flavored coconut milk.
A traditional Kerala dessert made with red matta rice, coconut milk, and jaggery. This creamy and sweet payasam is a delightful treat.
A traditional Kerala dessert curry made with banana flower, chana dal, and coconut milk, perfect for festive occasions.
A traditional Kerala dessert featuring banana flower, coconut milk, and nenthrapazham bananas. This sweet curry is perfect for festive occasions.