Bhang Ki Kheer

Bhang Ki Kheer

Serving - 11

INGREDIENTS

Rice - 70 grams

Water - 300 milliliters

Warm milk - 45 milliliters

Saffron - 1/4 teaspoon

Milk - 300 milliliters

Marijuana leaves - 40 grams

Ghee - 2 teaspoons

Almond - 2 tablespoons

Pistachio - 2 tablespoons

Cashews - 2 tablespoons

Dry coconut - 2 tablespoons

Ghee - 2 tablespoons

Raisins - 2 tablespoons

Milk - 1.5 litres

Sugar - 70 grams

Green cardamom powder - 1/4 teaspoon

Pistachio - for garnish

PREPARATION

1. In a mixing bowl, add 70 gram rice and 300 milliliters water.
2. Soak for 15 minutes and keep aside.
3. In a small bowl, add 45 millilters warm milk, 1/4 teaspoon saffron and soak for 20 minutes.
4. In a pan, add 300 millilters milk and bring it to boil.
5. Add 40 grams marijuana leaves and mix well.
6. Let it boil for 5 minutes.
7. Remove the pan from heat and cool it for 10 minutes.
8. Transfer it in blender and blend to a smooth puree.
9. Heat 2 teaspoon ghee in pan, add 2 tablespoons almond, 2 tablespoons pistachios, 2 tablespoons cashews, 2 tablespoons dry coconut and roast for a minute.
10. In another pan, add 2 teaspoon ghee , 2 tablespoon raisins and roast for few seconds.
11. Add 1.5 litres water in a wok and bring it to boil.
12. Add soaked rice in it and stir well.
13. Cook for 20-25 minutes.
14. Now add soaked saffron milk and mix well.
15. Cook for another 20-25 minutes.
16. Add 70 grams sugar and give it a stir.
17. Cook on a medium heat until sugar gets dissolves completely.
18. Add roasted dry fruits and mix well.
19. Now, add blended marijuana mixture and stir well.
20. Add 1/4 teaspoon green cardamom powder. Mix well.
21. Cook for another 5 minutes
22. Remove the wok from heat.
23. Garnish with pistachios.
24. Serve.