Instant Mango Mint Payasam

Boil 1 cup basmati rice

Stir the boiled rice with milk and sugar mixture in a pan on medium flame

Top it up with some saffron strands and bring the mixture to boil

Gently peel 2 begananpalli mangoes, cut them in pieces and use a blender to make fresh puree

Add the puree with boiled rice

Also add mint leaves, almonds and raisins

Cover the pan with a lid and let the rice cook on low flame until the kheer becomes creamy and thick

Once the kheer is rich and thick, top it up with green cardamoms and almonds

Refrigerate for an hour