Pakashastra

Pakashastra

Wednesday, September 26, 2012

Rice Kheer


Ingredients:

Basmati Rice - 1 cup
Milk - 3 cups (preferably full cream milk)
Sugar - 1 1/2 cups
Cinnamon Powder - 1/4 tsp (or Cardamom Powder)
Cashew Nuts - 10
Raisins - 8
Pistachios - 8
Salt a pinch
Ghee - 1 tbsp
Saffron - 6 strands soaked in 2 tbsps of lukewarm milk


Method:

  1. Wash rice thorughly and pressure cook the rice.
  2. Cook the pressure cooked rice with milk on medium flame until the milk reduces to 3/4rth quantity.
  3. Now add sugar and cinnamon powder. Mix well and continue to cook for 8-10 minutes in low flame, stirring occasionally.
  4. Meanwhile, heat ghee in a pan, and roast cashew nuts and raisins.
  5. Add saffron milk to the cooking kheer. Mix well. Cook for 2-3 minutes on low flame and turn off the heat.
  6. Add salt, roasted cashew nuts, raisins and pistachios.
  7. Serve hot or chilled.

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