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Mango Kheer

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.886
Energy (kCal)161944.84
Carbohydrates (g)40480.6632
Total fats (g)11.7788
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and extract mango pulp from the ripe mangoes and sieve it. | 2. In a deep pan, cook mango pulp with equal quantity of water. | 3. Prepare sugar syrup (boil sugar with little water and boil until it is slightly thickened) and mix it with mango mixture while continuously stirring. | 4. Add milk to it. Mix well and keep it boiling until the mixture thickens. Decorate it with nuts and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mango 1 kg ripe 600.0 149.8 8.2 3.8
    sugar 200 161196.0 40319.2 0.0 0.0
    milk 1 148.84 11.6632 7.686 7.9788
    nut 2 tablespoons chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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