How To Make The Perfect Kheer For Any Festival Recipes

KHEER

Steps:

• Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
• In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
• Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
• Remove from the heat. Sprinkle with the rose water.
• Serve warm or chilled in dessert bowls.

HOW TO MAKE THE PERFECT KHEER FOR ANY FESTIVAL

Steps:

• Wash rice and put it in a cooker. Add 400 grams water in it and soak for 30 minutes.
• Now cook it for one whistle and stand till the steam is released.
• Check the rice. It should be properly cooked.
• Now add milk slowly, stirring the rice continuously.
• There should be no lumps in it.
• Now put on the gas and bring to boil. Stir continuously.
• Put the flame on medium and let it boil, stirring every 5-10 minutes.
• When it becomes thick enough, add sugar and mix well.
• After 2 minutes put off the flame and add green cardamom powder and half the almonds, cashews, and pistachios.
• It is ready if you want to serve it hot.
• You can also serve it chilled.
• Put the kheer in a big bowl and let it set at room temperature. Now put it in the fridge.
• After 2-3 hours garnish it with rest of the dry fruits and serve.