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Dry Fruit Kheer - A favorite Indian dessert made with basmati rice, milk, nuts etc. Mostly found at ceremonies, feasts and celebrations.

  • 1 liter full fat Organic Milk
  • ¼ cup Basmati Rice
  • 5 to 6 tbsp. Sugar or as required
  • 6 green cCardamoms, powdered
  • a pinch of Saffron
  • 15-20 Almonds, blanched and sliced
  • 12-15 Cashews
  • 12-15 Pista
  • 25-30 Raisins
  • Rinse the rice till the water runs clears of the starch. Soak the rice in enough water for 30 minutes.
  • Heat milk and let it come to a boil. Meanwhile drain the rice and keep aside.
  • Reduce the flame and add the rice.
  • Stir and simmer the milk and let the rice grains cook.
  • The whole process of cooking the rice in the milk takes about approx. 35-37 minutes on a low flame. After the rice is added, add the sugar.
  • Stir and continue to stir often so that lumps are not formed. Scrape the sides of the pan and add this dried milk into the pan.
  • Meanwhile in a microwave safe bowl take the almonds and cover it with water. Microwave on high for 2-3 minutes.
  • Let the almonds cool and then peel them. Slice them along with the cashews. Rinse the raisins and keep aside.
  • Soak the pista and washed and slice it. Take the cardamoms in a mortar-pestle and then powder them finely. Remove the peels and keep the powdered cardamom aside.
  • When the rice is almost ¾th done, add the almonds, cashews, cardamom powder and saffron. Cook further till the rice grains are completely cooked.
  • The kheer would also thicken by then.
  • Remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
  • Switch off the flame and add the raisins and pista and Stir.
  • You can serve the rice kheer, hot or warm. Or pour in serving bowls and refrigerate. This rice kheer stays good for 1-2 days in the refrigerator.

Not reviewed yet

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