By Shreya Goswami
Get a true taste of Bengali cuisine, kheer and the summer’s best mangoes with this simple and delicious Aam Payesh sweet dish.
1 litre milk 1 ripe mango, chopped ½ cup ripe mango pulp 1/3 cup Gobindobhog rice, washed and soaked ½ cup sugar 1 cardamom pod Cashews, for garnish Raisins, for garnish
Heat the milk in a heavy-bottomed pot and let it come to a boil.
Add the rice and cardamom, and simmer the liquid while stirring occasionally.
Once the rice is almost cooked, add the sugar and cook until the Aam Payesh is thick and ready.
Now add the mango pulp, mix well and cook for another 2-3 minutes.
Let the Aam Payesh cool down. Garnish with cashews, raisins and chopped mangoes and enjoy!