Try it and tell me how you go with it ……
- 1 cup basmati rice (soaked for 4 hrs.)
- 2 litre full cream milk
- ½ cup sugar (brown/ raw/ white) ( I use 50% raw and 50% brown)
- 1 tin condensed milk
- ½ tspn crushed cardamom
- 1 tbspn kewra essence
- 250 gms. Khoya (250 gms full cream milk powder, mixed with 250 ml full cream, microwave for 1 minute, take out stir and again microwave for 2 minutes)
- 2 tbspns almonds
- 2 tbspns pistachios
-Put soaked rice in blender with ½ cup of milk and blend to paste.
-Warm milk to a simmer and add blended rice into it. Now stir constantly until the rice is cooked and milk is thick.
-Add sugar, condensed milk and cardamom. Mix.
-When it gets a little bit more thick add kewra essence, khoya, almonds and pistachios.
-Cook for 5 more minutes on constant stirring. Dish out. Cover with cling film in such a way that film touches the surface of the kheer. Refrigerate for 8 hrs.
-Take off the cling wrap, garnish with almonds, pistachios and khoya crumbs and serve.