Heat a teaspoon of ghee in a pan and saute the rice in it for few seconds. Do not overdo, let the rice infuse the ghee. Transfer it to a vessel.

Add a cup of milk to the rice and also keep a spoon inside the vessel. This prevents milk from overflowing.

Meanwhile peel off the mango and chop it in to chunks. Grind them in mixer in to fine puree. Measure half cup and keep aside.

When pressure from cooker subsides, the rice would have cooked soft in milk. Now remove the spoon and transfer it to a cooking pan. Add rest of the milk and let it cook in medium flame.

Soak saffron strands in little milk for few minutes and add it to the kheer. Let the kheer thicken in simmer.

Next add sugar, cardmom powder and continue cooking in simmer for few more minutes. Switch off once done. When the rice kheer cools down to room temperature, add mango puree and mix.

Finally garnish mango rice kheer with ghee roasted cashews and mango cubes. Serve hot or cold.

While roasting rice, ensure it's not burnt. It may ruin the taste.

Adjust sweetness according to mango. If the mango itself is more sweet, then less sugar is sufficient.

Do not add mango puree when the kheer is still hot. Let it cool down. Otherwise it may curdle the milk.

The kheer would turn thick with time, so switch off when the kheer is still in running consistency.

When serving if it is thick, add some warm milk and serve.