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3\4 cup rice, basmati |
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1\2 teaspoon cardamom powder |
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2 liters milk |
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1 1\4 cups sugar |
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1\4 cup almonds blanched, cut
into sliver |
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2-3 tablespoons pistachio nuts,
cut into slivers |
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2 tablespoons raisins |
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1\4 teaspoon kewra essence |
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2-3 silver leaves (chandi varak) |
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Wash the rice thoroughly under
cold running tap and then soak in plenty of water for about
half an hour. Drain the rice in a sieve and roughly crush
the rice with your hands.
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Place the crushed rice and
cardamom's powder in a heavy based saucepan. Add milk and
bring to boil on medium heat, stirring constantly. Simmer
for about 10 minutes over medium heat, stirring frequently.
Then reduce heat to low and cook, uncovered until the rice
turn very soft and mushy and milk has thickened, about 40-45
minutes, stirring constantly, to prevent the rice from
sticking to the bottom of the pan.
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Add sugar and stirring
constantly, cook until sugar dissolves. Sugar will make the
kheer thin, cook for 5-10 more minutes or until it is thick
again. To test that kheer is ready, place 2-3 tablespoons of
kheer in a plate within few minutes, it should set.
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Add nuts, raisins and kewra
essence, stir well and transfer to a serving dish. Garnish
with chopped nuts and silver leaves.
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Serve hot or cold.
Serves: 6 People
Preparation Time: 15 minutes
Cooking Time: 30 minutes.
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