Ingredients:
1 litre milk
1/4 cup rice, washed and soaked for 30 minutes.
3/4 cup sugar
1/4 tsp. cardamom powder
10-15 strands saffron, crushed, soaked in 1 tsp. warm milk
10 almonds
10 unsalted pistachios Method: - Crush almonds, pistachios coarsely, keep aside.
- Boil rice in plenty of water till half done.
- Drain, spread on a plate, to cool grains.
- Heat milk, bring to a boil.
- Add rice, stirring continuously, till boiling resumes.
- Simmer, stirring occasionally, to keep rice from sticking to bottom.
- Allow rice to cook fully, but not get mushy.
- Add sugar, cardamom, saffron, almonds and pistachios.
- Stir, simmer for 2 minutes, serve piping hot.
Making time: 30 minutes
Makes: 5 servings
Shelf life: 1 day Note: This kheer served with hot wheatflour puris, tastes excellent. One should dip pieces of the puri in this kheer and pop into the mouth. Is traditionally served this way as part of a meal in some parts of Rajasthan. |
