Mango, Caramel And Cardamom Rice Pudding (Aam Payesh) – a delicious recipe with milk, heavy cream, bay leaf, Arborio rice, mango puree, cardamom powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a big non-stick pot, on medium-low heat, add the milk, heavy cream and bay leaf and stir continuously for 10-15 minutes. You want the milk to thicken up nicely.
2
Add the Arborio rice and keep stirring frequently. This is not a dish you can walk away from! The rice will take about 25-30 minutes to cook.
3
When the rice is almost completely cooked and just barely al dente, take it off the heat. Wait for two minutes and then add the mango puree, cardamom powder, 1/2 cup of the caramel sauce and salt. (If you don't take it off the heat when you add these ingredients, you might curdle the milk). Gently mix it all together. Taste for seasoning. Depending on how sweet your mango puree is, you might have to add another additional 1/2 cup of the caramel syrup.
4
Garnish with chopped cashews and raisins. Enjoy!
647
kcal
Calories
29
g
Fat
82
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups Whole milk, 1 cup heavy cream, 1 Indian bay leaf (tejpatta), 1 cup Arborio rice, and more.
Yes, Mango, Caramel And Cardamom Rice Pudding (Aam Payesh) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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