Rice 1/2 cup-
wash and soak for 15 minutes, then grind fine.
Condensed milk
1 tin, 397 g
Cardamoms 8
peeled and grind seeds with 1 tsp sugar
Almonds and
pistachios few, peeled and finely chopped
Sugar 1 cup
Qalaqand 1 cup
In a
large pan bring milk to a boil, lower heat, cook till it
thickens slightly. Mix the ground rice with a little cool
milk and add to the milk along with the ground cardamom
seeds and sugar. Stir constantly till rice is thoroughly
mixed with milk.
Turn
off the heat. Add condensed milk, some almonds and
pistachios after 15 minutes and stir together. Pour the
kheer in a clay dish and let it set. Crumble the qalaqand on
top, garnish with almonds, pistachios and silver paper (varq).
Serve cold.
