A soothing blend of rice and coconut milk, served with nutty caramel and rose petals.
Recipe Cook Time: 1 Hour + Chilling time
10 pcs fresh rose petals
100 g rice
3 tins coconut milk
1 tin condensed milk
200 g khoya
1 tsp green colour
100 g pistachio (without shell)
50 g walnut
10 drops rose water
1 tsp fennel powder
1 tsp cardamom powder
1 tsp cinnamon powder
6 silver paper (Chandi wark)
3 Tbsp honey
1/2 cup coconut cream
100 g coconut whole (khopra)
Soak the rice for at least 15 minutes.
Mix all the milks - coconut, coconut cream, khoya and sugar together. Also mix in fennel powder, cardamom powder and cinnamon powder. Boil on high heat.
When milk mixture is thoroughly cooked, add rice and cook till done.
Keep in a chiller till it's time to serve.
In a pan, put 1 tablespoon sugar.
When sugar starts melting, add honey, pistachios, walnuts and sesame seeds.
At last, add sliced bananas, and finish with a teaspoon of butter.
Grind some pistachios with green colour, and use for decorating the plate.
Put kheer in a bowl. Garnish with chandi wark and pistachio slivers.
Put the caramel alongside with the rose petals.