Kesar Kheer

Name: How to cook Kesar Kheer - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Kesar Kheer

#mychildhoodrecipe #cookpadindia I loved the kheer cooked by my aunt. It used to be nutty & creamy. On special occasions I used to ask her to cook for me and slowly learnt from her ... throughout the year of my experience, I have made few changes to it as per my preference and taste. The beauty of this kheer apart from being creamy and tasty is, you can see each rice grains seperately as in Hindi you say, " Khila Khila " even though it's soft and well cooked because, the rice after being soaked is fried in the ghee at the initial stage. The changes I have made is I add more saffron than her because I love the aroma, flavour and color of it, I add at the beginning and she at the end. Other is I fry and cook the nuts along with the kheer and skip adding Raisins or Kismis, she fries it and adds at last. Last but not the least She uses condensed milk half and add sugar to get the desired sweetness but I add only condensed milk and my family loves it this way. They only love to have kheer cooked by my aunt and me 😀. #recipe300 #post18

Ingredient

Food ration :

6-8 servings

Cooking time :

Approx. 1:15 hr

50 gms

Rice (Govindobhog/ Ambemohar/Chiniguri/ Ghee rice)

5 cups

Milk

1 cup

Condensed milk

1 tbsp

Ghee

generous pinch of Saffron soaked in water

Green Cardamom crushed open

Bay leaf

Almonds chopped

Cashewnut chopped

pistachio chopped

as needed

Powdered Pistachio

as required

Few Saffron

as needed

Edible Dried or Fresh Rose petals

Cooking instructions

* Step 1

Wash and soak the rice. Prepare the nuts and soak the saffron. Heat ghee and add in the Cardamom and bay leaf first. Once the Cardamom starts crackling,add in the nuts and fry, when you see the cashew starts to brown add, add in the rice and bhunno it for a minute or so, then add the milk and saffron and bring to a boil. When the milk starts boiling lower the flame and let it simmer and cook. Stir it frequently.

* Step 2

When the rice will soften and gets cooked and milk reduces by 50% and thickens up, add the condensed milk, mix well and let it cook for another 5-10 minutes. You can put the flame on medium but continuously stir it because it has the tendency to stick at the bottom and burn. After adding condensed milk it will thin down and will again thicken up, so check the consistency desired by you.

* Step 3

Once done pour it in a bowl, garnish it with Pistachio, saffron strands and edible rose. Some people love to have it warm and some chilled! Have it the way you love. As it cools it will thicken up more so don't make it too thick.