Tuesday, January 7, 2014

Raisins Kheer


Raisins - 1 1/2 cups (use golden/light brown colored ones)
Sugar - 3/4 cup
Cardamom Powder
Coconut Milk - 800ml
Rice Flour - 1 tbsp
Water - 3 tbsps
Salt a pinch
Ghee - 1 tbsp
Cashew nuts, broken - 1/4 cup


  1. Wash raisins thoroughly in water.
  2. Boil raisins with 1 1/2 cups of water, for 4-5 minutes. If you are preparing fresh coconut milk at home, you can replace water with the second extract of coconut milk.
  3. Add sugar and cardamom powder. Let it cook for another 5 minutes.
  4. Set the flame to low, pour coconut milk and bring it to a boil.
  5. Dilute rice flour in water. Avoid any lumps.
  6. Slowly pour diluted rice flour into boiling kheer, stirring continuously to blend well.
  7. Cook for 3-4 minutes on medium flame so that the kheer thickens slightly.
  8. Turn off the heat.
  9. Add salt. Mix thoroughly. As the kheer cools down, its consistency gets thicker.
  10. Heat ghee in a pan, add cashew nuts and roast for a few seconds until they brown slightly.
  11. Add the roasted cashew nuts along with the ghee to the cooked kheer.
  12. Serve hot or chilled.


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