Ingredients

• 4 liters - full cream milk
• 200 g - rice
• 100 ml - ghee
• 90 g - kismis
• 25 g - phool makahana
• 50 g - almond flakes
• 300 g - apples grated
• 700 g - palm sugar
• 25 g - cardamom
• 25 g - cinnamon
• 4 leaves - gold leaves
• 25 ml - rose water
• 2 g - saffron

How to Make Manvan

• Heat ghee in a heavy-bottom pan and shallow fry makahana and nuts. Drain and keep aside.
• Heat ghee again and add rice. Stir. Then add in milk and cinnamon.
• Lower heat and let rice cook in milk.
• Keep stirring regularly
• When rice is 90 per cent cooked add in cardamom powder and cinnamon powder and grated palm sugar.
• Add in saffron and cook further.
• Remove half the cooked kheer and blend roughly.
• Mix back into the balance half
• Add in dry fruits, cool the kheer.
• Add in the grated apples and rose syrup.
• Chill it for 6 hours, garnish with dry fruits and gold leaves.