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Mango with other ingredients
Published On: 09 Apr 2012
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
telugu: Pistha Pappu
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
For preparing mango kheer, soak rice in required water for 1/2 an hour. Strain it and keep it aside.
Boil milk in a vessel and add in the soaked rice. Allow the rice to cook on low flame stirring it continuously till the rice is done.
Then add milk powder and sugar. Heat it on low flame till the mixture thickens. Remove from fire and allow it cool.
Fry the cashew nuts in the ghee and crush into small bits.
Mix the cooked rice with crushed nuts, mango juice and mango essence.
Garnish with peeled and cubed mango pieces.
Mango kheer is ready.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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