Dry Fruit Kheer
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.