Indian Kheer recipe:
Fixings:
- 1 liter full-fat milk
- 1/2 cup basmati rice (washed and depleted)
- 1/2 cup sugar (conform to taste)
- 1/4 cup blended dry natural products (almonds, cashews, pistachios, raisins) - hacked or cut
- 1/2 teaspoon cardamom powder
- Saffron strands (discretionary)
- Ghee (explained margarine) - 1 tablespoon
Guidelines:
1. Wash the rice submerged until the water runs clear. Absorb the rice water for around 20-30 minutes.
2. In a weighty lined skillet, heat the milk to the point of boiling.
3. Channel the doused rice and add it to the bubbling milk. Decrease the intensity to low and allow it to stew.
4. Mix the blend regularly to try not to stick or consuming at the lower part of the container.
5. After around 30 minutes, the rice will be cooked and the milk will have diminished to a thicker consistency. Right now, add sugar and blend well.
6. Add cardamom powder and saffron strands (if utilizing) to the kheer and mix.
7. In a different dish, heat ghee and sear the hacked dry organic products until brilliant brown.
8. Add the broiled dry natural products to the kheer and blend well.
9. Cook for another 5-10 minutes on low intensity, blending consistently until the kheer arrives at your ideal consistency.
10.Let the kheer cool for some time at room temperature and turn off the heat.
You can serve the kheer warm or chilled, embellished with additional dry natural products whenever wanted. Partake in your delectable custom made Indian Kheer!
