Kheer(khiraj) With Custard

CREDITS

Inspired by Another
Adapted My Style
Custard Khiraj

RECIPE

Boil 1 cup White Basmati Rice Till nice and Fluffy and drain (Keep Aside)Soak ¼ Cup sago in little water (Keep Aside)
Boil 3 Cups Milk2 cinnamon sticks.2 Elachi (cardomom) podsRose or Elachi (cardomom) (cardomom) EssenceDash of cinnamon powder1 heaped teaspoon ground nutmeg1 teaspoon crushed Elachi (cardomom)Handful of sliced almonds.Sliced pista (pistachio nuts)2 tablespoon Almond PowderBring to MILK to almost boilingNowAdd to the Milk Soaked SagoBoiled Drained Rice (I KEEP RICE WHOLE )¼ cup broken Fine VermicelliStir on Med to low heatKeep stirring to avoid scorchingOnce the Sago and vermicelli areSoftCook and Stir Well..When Done and texture is thickAdd½ Can Nestle Dessert CreamNOW½ Litre ULTRAMEL CUSTARDMix well OR YOU MAY ADD ½ CUP CUSTARD POWDER MIXED TO A SMOOTH PASTE with little MilkSTIR THEN TASTE FOR SWEETNESSTHEN ADD+- 1 Can Condensed Milk add more if you prefer OR Sugar to TasteKeep stirring the milk and bring to boil +- 10-15 minutes to a nice Custardy KheerIF TOO THICK ADD MORE MILKKeep Stirring once doneADD A PINCH OF SAFFRONGarnish with more AlmondsPistas Etc
Enjoy Warm Or Cold

POSTED ON

13 Jul 2024

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