The dark roasted notes of NESCAFÉ Farmers Origins India Espresso Coffee Pods inspired Chef Martin Benn to develop this recipe, his twist on a traditional South Indian milk-based dessert.
Prep time 20 min
Cook time 40 min
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For the Creamed Rice - In a wide based pan add in the pre-soaked rice, cream, vanilla, sugar, cardamon and 300g of the coconut cream (reserve remaining 100g for below).
Turn on the heat, stir well together and bring to a simmer then turn down the heat gently, simmering for approximately 30 minutes or until thick and creamy.
Remove the cardamon pods and set aside to cool, covered with parchment paper in the refrigerator.
Add the remaining 100g coconut cream after it is chilled to loosen the Kheer as it will be too thick.
For the Dark Muscovado Sugar Syrup - Combine the sugar and water together in a pan and leave to dissolve for a few minutes. Bring to a simmer and boil for 2 minutes until thick and syrupy.
For the Crystalised Almonds - Place the water into a heavy based pan and add in the sugar. Bring to the boil and heat to 116C.
Add the almonds to the sugar and stir well. Continue to cook over a low heat and stir well to coat and crystalise in the sugar.
Turn onto a tray and set aside to cool.
For the Mango Puree - Peel and remove the flesh from the mango and place into a jug. Add the rose water and use a stick blender to blend to a puree. (Alternatively chop the mango flesh on a chopping board then place into a bowl and mash with a fork while adding the rose water). Set aside.
To serve, Spoon the mango on to the base of a plate or serving glass. Spoon over the rice pudding to cover the mango completely. Drizzle over the muscovado syrup in long lines. Roughly chop the almonds and sprinkle over the rice pudding.
Finally decorate with flowers, optional.
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