Mango and Rice Dessert Recipe

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Milk – 2 cups
Powdered Sugar – 1/2 cup
Flour – 2 tlsp
Mango Pulp – 2 cups
Whipped Cream – 1/2 cup
Saffron – 1/2 tsp, crushed in 1 tblsp water
Basmati Rice – 1 1/2 cups
Salt – a pinch
Ghee – 2 tblsp
Few almonds and pistachios – blanched and sliced

1. Warm milk.
2. Add sugar and flour.
3. Stir and cook over low heat for 30 minutes.
4. Remove and keep aside to cool.
5. Add sieved mango pulp, whipped cream and saffron.
6. Boil rice with a pinch of salt and little ghee.
7. Drain.
8. Grease an oven proof casserole.
9. Arrange alternate layers of rice and mango pulp starting and ending with rice.
10. Dot with ghee.
11. Bake in an oven at 350F for 15 to 20 minutes.
12. Garnish with sliced nuts.
13. Serve warm.

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