Ingredients:
3 cups milk
3 tbsp. rice washed and soaked in water for 2 hours
3/4 cup sugar
1 tbsp. almonds, blanched and slivered
1 tbsp. pistachios, peeled and slivered
3/4 tsp. cardamom powdered
1/4 tsp. kewra, saffron, or icecream essence as desired
silver foil (optional)
Method:
- Grind rice to a fine, smooth paste, keep aside.
- Put milk to boil. on high flame, in a heavy deep pan.
- Slowly pour in rice paste, stirring continuously to avoid lumps.
- Stir and cook till mixture is thick.
- Add sugar, stir to dissolve.
- Mix cardamom in 1 tsp. cold milk or water, mix into mixture.
- Mix in essence, pista and almonds, saving some for garnishing.
- Pour mixture into a glass bowl or individual bowls.
- Cool, chill till it looks set.
- Garnish with silver foil and remaining chopped almonds and pistachios.
Making time: 30 minutes, excluding chilling time.
Makes: 5 servings
Shelflife: 2 days chilled
Delicious Kheer's Index
