Verka Cheesy Kheer With Diced Mango Topping
- 2 Pkt. Verka traditional Kheer(200 grams each)
- 1cup to 1½ cup Verka grated Cheese
- A pinch Garam Masala
- 1 tablespoon Verka Ghee
Open cups of traditional Verka kheer in a heavy bottom pan, place on medium low heat. Continue stirring until kheer starts boiling. Reduce heat to low & simmer until starts thickening. Add in a pinch of garam masala, stir & mix.
Add the grated cheese lightly sprinkling all over the Verka kheer, stir gently on low heat. When kheer mixture stops simmering, place the pan again on low heat, keep stirring until it thicken. (check the taste, it should be sweet with pleasant earthy aroma like walking through a vegetable mandi.) One may choose the quantity of cheese.
Continue stirring, add ghee & stir until ghee fully incorporate. Remove from heat immediately & let it cool for few minutes. Portion cheesy kheer in the serving cups or glasses & keep in the refrigerator to chill & set. For an hour.
Meanwhile prepare the Mango chunky topping.
- 2 cup – Mangoes dices
- 1 cup – Verka Mango Raseela
- 1 small stick – Cassia
- A pinch – Nutmeg grated(optional)
- 1/2 tsp – Corn flour
- 1/2 cup – Water
- Sugar to taste
- 1 teaspoon – Verka butter semi hard
- ½ tablespoon – Lemon juice
Take Verka mango raseela in a sauce pan, cassia, a pinch of nutmeg keep on low medium heat & bring to boil, reduce heat, stir in mango dices, stir & cook on low heat juice reduced by ¼th. Check taste, it should be sweet, balanced with tartness of mango. Add sugar accordingly.
Make slur of corn flour & water, mix in mango mixture, stir gently, continuously until completely dissolved & no lumps.
Add in butter, stir, continuously until all the butter incorporates. Add little sugar & mix. Finely taste to check the balance of sweet, tartness of mango & a hint of lemon juice sourness.
Remove from heat, let it cool, while cooling stir once or twice.
Remove cups from refrigerator. Make the surface of set cheesy kheer slightly rough with tea spoon. Put spoon full of mango chunky topping. May garnish with slivers of almond, pistachios & finely with silver or gold leaf.