Malai Kheer
Servings - 3 - 4
INGREDIENTS
Rice - 150 grams
Water - 400 milliliters
Milk - 1.5 litres
Condensed milk - 400 grams
Khoa - 50 grams
Fresh cream - 120 grams
Sugar - 170 grams
Cardamom powder - 1 teaspoon
Saffron - 1 teaspoon
Almonds - 50 grams
Pistachios - 30 grams
Almonds - for garnishing
Pistachios - for garnishing
PREPARATION
1. In a bowl, add 150 grams rice, 400 milliliters water and soak for 30 - 40 minutes.
2. Drain and wash them well.
3. Transfer the rice into a blender and blend coarsely.
4. Heat 1.5 litres of milk in a pot.
5. Add the grinded rice and mix it well.
6. Bring it to a boil.
7. Once the rice is cooked, then add 400 grams condensed milk, 50 grams khoa and stir well.
8. Now, add 120 grams fresh cream and stir again.
9. Again bring it to a boil and cook for about 10 minutes.
10. Add 170 grams sugar, 1 teaspoon cardamom powder, 1 teaspoon saffron and mix it well.
11. Add 50 grams almonds, 30 grams pistachios and mix it again.
12. Cook on low heat for 3 - 5 minutes.
13. Garnish with almonds and pistachios.
14. Serve hot or chilled.
Orange Kheer
Servings - 3 - 4
INGREDIENTS
Oranges - 3
Milk - 1100 milliliters
Sugar - 120 grams
Cardamom powder - 1/4 teaspoon
Almonds - 1 tablespoon
Pistachios - 1 tablespoon
Almonds - for garnishing
Pistachios - for garnishing
PREPARATION
1. Take a orange and peel it.
2. Remove the pith and make small pieces.
3. Heat 1100 milliliters milk in a pot.
4. Bring it to a boil and cook on low heat till it reduced to half.
5. Add 120 grams sugar, 1/4 teaspoon cardamom and mix it well.
6. Now, add 1 tablespoon almonds, 1 tablespoon pistachios and mix it again.
7. Bring it to a boil.
8. Cook on low heat for 7 - 1 0 minutes.
9. Remove it from heat and cool for 15 - 20 minutes.
10. Add the peeled oranges in it and mix it well.
11. Refrigerate for 2 hours.
12. Garnish with almonds and pistachios.
13. Serve chilled.
