- 300 ml Water
- 20 gms Butter
- 200 gms Sugar
- Coconut Powder
- 250 ml Ice Water
- 400 ml Fresh Milk
- 300 gms Mango Puree
- 40 gms Gelatine Powder
- 250 gms Whipping cream
- Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water. Add in butter keep aside.
- Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder.
- Mix the sugar solution and puree, stir well.
- Pour the mixture into a desired shape mould.
- Chill well and serve.
Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling.