Rice kheer cooked with jaggery and coconut milk.
Preparation Time : 1 hour
Cooking Time : 30 minutes
Servings : 4
INGREDIENTS
Rice, soaked 1/2 cup
Milk 1 litre
Jaggery (gur) 1 1/2 cups
Saffron (kesar), soaked in one tablespoon warm milk a few strands
Green cardamom powder 1 teaspoon
Coconut milk 1/2 cup
Pure ghee 1 tablespoon
Raisins 1 tablespoon
Cashewnuts, chopped 8-10
METHOD
Bring milk to a boil in a thick bottomed pan. Add the rice and cook, stirring, till the rice gets completely cooked and the mixture thickens. Remove the mixture from the heat and mash lightly with a ladle. Place the pan on low heat and add jaggery, little by little, stirring continuously, till the jaggery melts. Add saffron and cardamom powder and mix well. Remove from the heat and add coconut milk and mix well. Heat ghee in another pan and fry the raisins and cashewnuts till golden and fragrant. Add to the rice mixture and serve hot.
Preparation Time : 1 hour
Cooking Time : 30 minutes
Servings : 4
INGREDIENTS
Rice, soaked 1/2 cup
Milk 1 litre
Jaggery (gur) 1 1/2 cups
Saffron (kesar), soaked in one tablespoon warm milk a few strands
Green cardamom powder 1 teaspoon
Coconut milk 1/2 cup
Pure ghee 1 tablespoon
Raisins 1 tablespoon
Cashewnuts, chopped 8-10
METHOD
Bring milk to a boil in a thick bottomed pan. Add the rice and cook, stirring, till the rice gets completely cooked and the mixture thickens. Remove the mixture from the heat and mash lightly with a ladle. Place the pan on low heat and add jaggery, little by little, stirring continuously, till the jaggery melts. Add saffron and cardamom powder and mix well. Remove from the heat and add coconut milk and mix well. Heat ghee in another pan and fry the raisins and cashewnuts till golden and fragrant. Add to the rice mixture and serve hot.