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Preparation Time : 20
Cook Time : 30
Total Time : 50
1. To Soak & To Grind:
1 1/2 tbsp basmati rice
1/2 tbsp sooji
1/3 cup coconut pieces
1/2 cup water
2. For Kheer:
3 cups(750 ml) whole milk
1 1/2 cups water
Grinded mixture(3/4 cup)
Pinch of saffron(1/8 tsp)
1/2 cup - 3/4 cup sugar
Pinch of salt(1/8 tsp)
1 tbsp ghee
2 tbsp cashews
Soak the ingredients mentioned under ‘To soak & To Grind’ for 20 mins.Grind it to a coarse paste.
Then add milk and water to a pan and boil for 10 mins in a medium high flame(till it forms a foamy layer on the top).
Then add in the grinded mixture and mix well.Boil it for 15 mins in a medium high flame.(the milk should get thickened up).
Then add saffron and boil for 5 mins.(you can add a pinch of yellow food color - optional)
Add sugar and mix well.Allow it to boil for 5 mins(milk should get thickened).
Heat ghee in a pan and add the cashews.Roast until it turns light golden brown color.
Finally add in the roasted cashew to the kheer and switch off the stove.It gets thickened little,once it cools down.
Serve hot or chill as per your wish.
Note:1. Adjust sweetness as per your taste. Adding a pinch of salt will enhance the sweetness.
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