Wash, peel off the mangoes and chop them. Make purée in grinder.
Boil the already reduced and thickened milk, on low to medium heat.
Add saffron strands, sugar and the mango puree to the boiling milk.
Lower the flame and stir the mixture of milk and mango puree on light hand.
You can notice the cuddling of milk leading to a nice amalgamation of chhena and mango purée, leading to granular form, indicating chhena (cheese) formation.
Cook for two minutes further switch off the flame. Cool down the mango kheera. Add the cardamom powder and mix.
Refrigerate to cool the mango kheera and serve, garnishing with dry fruits and raisins.
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