I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 5 years ago
My Style made with Xylitol
NO CONDENSED MILK
First Boil ¼ cup White Basmati RiceTill nice and Fluffy and drain (Keep Aside) Soak ¼ Cup sago in little water (Keep Aside) Now HEAT IN A POT ON STOVE2 & ½ cups milk2-3 tablespoon Milk powder1 tablespoon badam (almond) milk powder (optional) 2 cinnamon sticks. 2 Elachi (cardomom) pods Rose or Elachi (cardomom) EssenceDash of cinnamon powder1 heaped teaspoon ground nutmeg1 teaspoon Elachi (cardomom) powderFew sultanas.. Handful of sliced almonds.. Sliced pista (pistachio nuts) And 3 tablespoon dessicated coconutBring to MILK to almost boiling Now Add to the MilkSoaked sagoBoiled Rice and 1 cup broken fine vermicelliKeep stirring to avoid scorchingAdd -+-5 tablespoon XYLITOL (TASTE) Add a pinch of Saffron Cook and Stir Well.. When Done Add +- 250 ml Fresh Cream or Nestle Dessert CreamKeep stirring the milk and bring to boil +- 10-15 minutes to a nice thin custardy kheerGarnish with more almondsEnjoy warm or cold