Behind the Recipes
Kheer By Divya Gugnani
Makes 4 servings
INGREDIENTS:
4 1/2 cups Milk
1/4 cup Rice, long grain
1 tbsp. Almonds
1 tsp. Cardamom powder
2 tsp. Clarified butter
2 tbsp. Milk to dissolve saffron
a few strands of Saffron
1/2 cup Sugar
PREPARATION:
1. Wash and soak rice for an hour.
2. Blanch almonds. Remove the skin and cut into slivers.
3. Dissolve the saffron in warm milk and keep aside.
4. Boil milk.
5. In an heat the clarified butter, add rice and stir-cook for 4-5 minutes till it begins to brown lightly.
6. Add the milk and bring to boil,stirring constantly to prevent rice from sticking. Reduce heat and simmer till rice is cooked.
7. Stir in the sugar. Simmer till milk thickens.
8. Stir in cardamom powder, and almonds.
9. Sprinkle saffron and serve.
Time
Preparation: 1 hour
Cooking: 1½ hours
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