Kheer (khiraj) My Style

RECIPE

2 cups Bhimri or any white rice (optional) Boiled till soft drain and mash the rice+-1 /4 cup sago soaked in 1 cup water to swellMethod:In Pot add +- 2 ½ litres full cream milk ( I use the boxed)3-4 cinnamon sticks3-4 Elachi (cardomom) podsHandful sliced or nibbed skinned almonds2- 3 tablespoon ground almonds (optional)+ - 1 & ½ teaspoon nutmeg (optional)½ (half) teaspoon cinnamon powder (optional)+-1 tablespoon crushed Elachi (cardomom)2 - 3 DROPS of rose essence or more if u likeHeat on stove(Optional is add little sultanas or raisins) Add the drained mashed riceAdd 1 large can Ideal milk(If no ideal milk double the nestle dessert cream)Add 1 large can nestle creamOptional is Coconut milk or coconut creamKeep stirring on medium heatAdd the soaked sagoLet the Kheer thickenAnd the sago is now glassyAdd more milk if necessaryLastly add +- 1 can condensed milk (Do not make it too sweet)(Or +- 1 ¼ cup sugar)Stir to boil to a slightly thickish consistency(Adjust your sweetness with condensed or sugarand or add more milk if necessary if too thickCook on low heatPudding should look creamyWhen done garnish with more almonds on topEnjoy warm or cold
Tip: add sugar or condensed last to avoid milk from scorching if its thick add more milkIf thin...add a little more boiled rice and or soaked sago..

POSTED ON

19 Aug 2017

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