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Mango Millet Kheer

Mango millet payasam/kheer, is a delicious milk based dessert with juicy mangoes and healthy millet. The recipe uses foxtail millet, cooked in milk and flavored with luscious mangoes.
5 from 6 votes
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Course: Dessert
Cuisine: Indian
Keyword: How to make kheer, Mango dessert, Mango kheer, mango payasam, Mango recipe, Milk dessert, Millet dessert
Prep Time: 15 minutes
Cook Time: 45 minutes
Serve time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 10

Ingredients

  • 3 cups full fat milk
  • ¼ cup foxtail millet thinai arisi
  • ½ cup sugar check notes
  • ¾ cup mango puree, fresh/canned i used fresh mangoes, check notes
  • 3 tbsp almonds roughly chopped
  • 3 tbsp cashewnuts roughly chopped
  • 3 tbsp silvered pistachios for garnish
  • 4 pods cardamom crushed only seeds
  • 2 nos cloves crushed
  • a generous pinch of saffron

Instructions

  • i have used 3 kesar mangoes pulp for the above recipe. Wash the mangoes, remove the pulp and blend it smooth. Keep aside until use.
  • Dry roast the foxtail millet in a pan until blooms a little. By bloom i mean, it will change color  to white. Take care while roasting, keep the flame simmer. Remove the roasted millet to a separate plate.
  • In a heavy bottom saucepan, take the milk, and let it boil in a medium heat. Once it starts to boil, simmer the flame, add crushed cardamom, cloves and saffron to the boiling milk and mix well.
  • Now slowly add roasted millet to the milk. Let it boil in a simmer flame and allow the millet to cook. It will take areound 12-15 minutes for the millet to cook. Once it cooks, add sugar to the kheer and mix well.
  • By this time, one quarter of the milk would have reduced. Let it sit on the stove for another 15 minutes in a simmer flame. Now add roughly pounded almonds and cashewnuts to the kheer and mix well. 
  • Remove it from the flame. Let it cool for 10 minutes. Now to this kheer, add mango puree and mix well. Let it sit for 15 minutes for the flavors to mingle well. Serve warm with a garnish of pistachios.

Notes

  • I have used fresh mango pulp in this recipe, you can also use canned pulp. Since the canned ones are already sweetened, reduce the sweetness in kheer accordingly.
  • Add the mango puree, 10 minutes after you take the kheer off the heat.  Adding puree to hot kheer might cause the kheer to curdle.
  • You can replace the millet in the recipe with rice/poha/vermicelli, adjust the cooking time accordingly
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