Ingredients

for the kheer ::

• 8 cups of milk (traditionally you would use whole milk, but I used almond milk!)
• seeds from 2 cardamom pods
• 1/2 cup of sugar
• 1/3 cup of basmati rice, washed and drained
• 1 tsp of rosewater

for the mango puree ::

• 3 fresh mangos, peeled and cubed
• pinch of salt
• seeds from 1 cardamom pod

for optional toppings ::

• chopped nuts like almonds or pistachios
• chopped berries

Instructions

for the kheer ::

1. In a large heavy saucepan, add the milk and cardamom pods and bring up to a boil over high heat. Stir occasionally to prevent a film from forming on the top.
2. Reduce the heat medium and continue to simmer the milk for about 15 - 20 minutes to reduce. Add the sugar and the rice and cook for another 25 - 30 minutes until the rice has softened. You want the rice to be softer and more pudding-like in the milk liquid. If there is still extra liquid in the rice, continue cooking and stirring on low for another 10 minutes. The pudding should be thick but have a little liquid.
3. Remove rice from heat and add the rose water and mix. Set aside to cool and place in fridge.

for the mango puree ::

1. Preheat the oven to 400 degrees F.
2. Add the cubed mangoes onto a lined sheet tray into an even layer and roast in oven for about 15 to 20 minutes.
3. Remove from the oven and let cool.
4. In a food processor, add the roasted mango, a pinch of salt, and the seeds from the cardamom pod. Blend until smooth.

for assembly ::

1. Using your serving-ware of choice, alternate layers of the kheer and mango curd to create a parfait.
2. Top off with choice of ingredients.
3. Enjoy!