I learnt this recipe from my friend mala. The original recipe she shared used milk and sugar. Since I am super lazy and a big fan of anything made with milkmaid I altered the recipe this way. Whenever we make a north indian lunch menu I love to make this kheer for dessert. Do try this simple yet very rich kheer and share your feedback :).
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Rice
Kheer
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Ingredients
Preparation
1.
Soak the basmati rice in hot water for 30 mins. In the mean time
heat 1 Tsp ghee and roast the cashews and raisins in medium flame for few
minutes. Once they turn golden switch off the flame.
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Method
1.
Roast the soaked basmati rice for few minutes and add 1/2 cup
water. Cook till the rice become soft. Add more water if needed.
2.
Once the rice gets cooked add the milk along with condensed milk
and mix well.
3.
Boil for few minutes till the desired consistency is reached. Add
the cardamom powder and saffron stands.
4.
Finally garnish with roasted nuts and serve.
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Notes
·
You can use raw rice too but basmati rice
gives nice texture and flavour.
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The kheer tastes good even without adding any
flavouring agents (cardomom, saffron) or raisins. So you can skip these
ingredients in case it's not available.
·
You can use pistachio, chironji seeds also for
garnishing.
·
If you don't have condensed milk add 1 cup
milk and 1/3 cup sugar. Milkmaid makes the process easier and gives very rich
taste.
·
Adjust sweetness according to your taste. We
love the kheer to be on sweeter side.
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Tastes best when served cold!!! :)
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