Mango Sweet Rice Recipe

• 1 cup Basmati Rice (rinsed and soaked for ½ hr)
• 5 cups Milk
• ½ tsp Cardamom Powder
• 4 tbsp Cashews (fried, chopped)
• ½ cup Coconut Cream
• 1 cup ripe Mango Pulp (ground finely)
• 1/3 cup Sugar

• Cook rice in a medium-sized pot with 3½ cups of milk, until very tender, stirring frequently.
• Add mango pulp and cardamom powder. Mix well.
• Simmer for 30-40 seconds. Pour in the remaining milk and coconut cream.
• Stir until the mixture thickens. Remove from heat.
• Add sugar and stir until the mixture cools and sugar has melted completely.
• Transfer into serving bowls and chill.
• Sprinkle cashews and serve.