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Rice Kheer

Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50

Ingredients

Serves 3

  • 1. To Soak & To Grind:

  • 1 1/2 tbsp basmati rice

  • 1/2 tbsp sooji

  • 3 cardamom

  • 4 cashews

  • 3 badam

  • 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

Directions

  • 01

    Soak the ingredients mentioned under ‘To soak & To Grind’ for 20 mins.Grind it to a coarse paste.

  • 02

    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).

  • 03

    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).

  • 04

    Then add saffron and boil for 5 mins.(you can add a pinch of yellow food color - optional)

  • 05

    Add sugar and mix well.Allow it to boil for 5 mins(milk should get thickened).

  • 06

    Heat ghee in a pan and add the cashews.Roast until it turns light golden brown color.

  • 07

    Finally add in the roasted cashew to the kheer and switch off the stove.It gets thickened little,once it cools down.

  • 08

    Serve hot or chill as per your wish.

  • 09

    Note:1. Adjust sweetness as per your taste. Adding a pinch of salt will enhance the sweetness.

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