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Kheer

Kheer is a rice pudding recipe that requires 1 hour of preparation time and 1 hour and 30 minutes of cooking time. It serves 4 people. The ingredients include milk, rice, almonds, cardamom powder, clarified butter, saffron, raisins, and sugar. The rice is soaked for an hour and then boiled in milk along with the other ingredients. It is simmered until the milk thickens then garnished with saffron before serving.

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faroo28
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41 views1 page

Kheer

Kheer is a rice pudding recipe that requires 1 hour of preparation time and 1 hour and 30 minutes of cooking time. It serves 4 people. The ingredients include milk, rice, almonds, cardamom powder, clarified butter, saffron, raisins, and sugar. The rice is soaked for an hour and then boiled in milk along with the other ingredients. It is simmered until the milk thickens then garnished with saffron before serving.

Uploaded by

faroo28
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Kheer

Prep time: 1 Hour Cook time: 1 Hour + 30 Mins Serves : 4 Recipe brought to you by KhanaPakana.com
INGREDIENTS:

Milk 1 litre Rice, long grain 60 g Almonds 15 g Cardamom powder 5 g Clarified butter (ghee) 10 g Milk to dissolve saffron 30 ml Raisins 10 g Saffron a few strands Sugar 120 g Recipe brought to you by KhanaPakana.com
DIRECTIONS:

Wash and soak rice for an hour. Blanch almonds. Remove the skin and cut into slivers. Dissolve the saffron in warm milk and keep aside. Boil milk in a pan. In another panheat the clarified butter, add rice and stir-cook for 4-5 minutes till it begins to brown lightly. Add the milk and bring to boil, stirring constantly to prevent rice from sticking. Reduce heat and simmer till rice is cooked. Stir in the sugar. Simmer till milk thickens. Stir in cardamom powder, raisins and almonds. To Serve, remove to a silver or white metal bowl. Sprinkle saffron and serve hot in winter and cold in summer.
ALL RIGHTS RESERVED 2011 KhanaPakana.com Printed f rom KhanaPakana.com 8/29/2011

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