Ingredients
100 g basmati rice, washed and drained
1 can sweetened condensed milk
1 liter fresh milk
cardamom powder, to taste (elaichi)
3-5 chopped plain pistachios or almonds, for garnishing (I prefer pistachios)
Directions
Wash the rice in 2-3 changes of water.
Drain and keep aside.
Now pour the fresh milk into a large pot.
Bring to a boil.
Add rice.
Cook on slow fire for 10-15 minutes, stirring occasionally.
Bring to a boil twice again.
Stir constantly.
Lower flame and check if the rice is soft.
Stir in cardamom powder.
Add the milkmaid (make sure that the flame is low).
Cook for another 5-7 minutes, stirring constantly.
Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.
Remove from flame.
Transfer kheer into a large serving bowl.
Garnish with chopped nuts.
Do NOT cover the bowl.
Allow the kheer to cool down to room temperature.
Cover.
Refrigerate.
Serve cold
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