Tuesday, 2 October 2012
Kheer
Kheer
Ingredients:
1/4th cup long grain rice (washed and
drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired
Preparation:
v Put the rice, milk and
cardamom in a pan, bring to boil and simmer gently until the rice is soft and
the grains are starting to break up.
v Add almonds, pistachio,
saffron and raisins and simmer for 3-4 minutes.
v Add the sugar and stir
until completely dissolved.
v Remove
the rice kheer from heat and serve either warm or chilled.
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