Gulab Ki Kheer
Servings - 2- 3
INGREDIENTS
Rice - 70 grams
Water - 350 milliliters
Milk - 1.8 litre
Rose petals - 35 grams
Condensed Milk - 220 grams
Rose syrup - 35 milliliters
Almonds - 30 grams
Cashews - 30 grams
Pistachios - 22 grams
Raisins - 30 grams
PREPARATION
1. In a mixing bowl, add 70 grams rice and 350 milliliters water and soak for 30 minutes.
2. Heat 1.8 litre of milk in a heavy skillet.
3. Add soaked rice and mix it well/
4. Bring it to a boil.
5. Once the rice is cooked, add 35 grams rose petals, 220 grams condensed milk, 35 milliliters rose syrup and stir well.
6. Again bring it to a boil and cook for about 10 minutes.
7. Now, add 30 grams almonds, 30 grams cashews, 22 grams pistachios, 30 grams raisins and mix it again.
8. Cook on low heat for 3 - 5 minutes.
9. Garnish with pistachios.
10. Serve hot or chilled.
Gur Ki Kheer
Servings - 3 - 4
INGREDIENTS
Rice - 100 grams
Water
Ghee - 2 tablespoons
Cashews - 10 - 12
Raisins - 2 tablespoons
Milk - 1 litre
Cardamom powder - 1/2 teaspoon
Jaggery - 120 grams
Water - 110 milliliters
Almonds - for garnishing
PREPARATION
1. Soak 100 grams rice in water for 30 minutes.
2. Heat 2 tablespoons ghee in a pan, add 10 - 12 cashews, 2 tablespoons raisins and saute for 2 - 3 minutes or until golden brown.
3. Take a pot, add 1 litre milk and soaked rice in it.
4. Mix it well. Bring it to a boil and cook till the rice gets cooked.
5. Add 1/2 teaspoon cardamom powder and roasted dry fruits in it.
6. Mix it well.
7. Take a pan, add 120 grams jaggery, 110 milliliters water and mix well.
8. Bring it to a boil and allow the jaggery to melt.
9. Pour the jaggery syrup in the cooked kheer and mix well.
10. Garnish with almonds.
11. Serve.
