Aam Kheer (Fresh mangoes in sweetened milk)

The summer months always bring a lot of different colors with it. Though we are constantly finding our ways to beat the heat, we actually enjoy this fight. This is because the rewards are simply awesome. We get a chance to revisit the wardrobe and make a list of swimming gears and summer clothes that we need to buy. We get to plan on the summer vacation when the school is out. However, to top the list of the goodies that come with summer, there are the summer fruits. One of the most popular summer fruits is mango. Back in India there used to be varieties of this fruit like himsagar, lengra, golapkhus and more. Here, in the United States, my favorite is the Kent.

One other thing that is almost symbolized by a mango is the “Jamai Shashti”, an auspicious day for the son-in-law to be blessed by the mom-in-law. Traditionally, the mom-in-law is supposed to be on a fast and then cook an awesome lunch or dinner for the son-in law. This would also include a huge platter of all summer fruits, dominated by mangoes.

This year my mom got this chance for the first time and was hyperactive on it. She even wanted me to chant something sixty times, during shower with a mango in my hand. Obviously I sneaked my way out of it, phew! She of course put her best effort by fasting and cooking, the result of which was awesome. Thanks Maa!!

Ingredients:

• Whole Milk – 2 cups
• Evaporated Milk – 1 can (12oz.)
• Condensed Milk – ½ can (8 oz.)
• Sugar – 3/4 cup (approx.)
• Saffron threads (kesar) – a pinch
• Cardamom seeds (pounded) – ½ tsp (optional)
• Mangoes (fresh) - 1 medium

Method:

• Heat the whole milk in a pan. Bring it to a rolling boil and then turn the heat down to medium. Keep on stirring so that the milk dies not stick to the bottom of the pan.
• Add the evaporated milk to it. Simmer for about 10 minutes. Keep stirring from time to time.
• Add the condensed milk and continue till the mixture is reduced to almost ¾th of the original volume.
• Add sugar and adjust the sweetness of it. Wait till the sugar melts completely.
• Add the saffron threads and cardamom seeds to it and turn off the heat.
• Cool the prepared mixture completely.
• In the meantime cut ½ of the mango into tiny bite sized pieces. Keep them aside.
• When the prepared milk has completely cooled down, stir in the mango pieces to it.
• Refrigerate the above for about 5 – 6 hours. This will help the mango flavor to get infused into the kheer.

• Serve chilled, garnished with sliced mango pieces.

Notes:
• Try to use sweeter mangoes so that the milk does not get affected by the acidity.
• You can use canned mangoes, too.
• Make sure that the kheer is not even a bit warm. It should be at the room temperature or even cooler before you add the mangoes.