KHEER || BASIC RICE KHEER || how to make rice pudding easily
- 6 years ago
BASIC RICE KHEER\r
rice (chawal) 4 tbsp soaked for 2 hours and crushed with hands \r
(chora kiye hoe)\r
milk (doodh) 1 liter\r
sugar (cheeni) 3/4 cup\r
cardamom pods (hari ilaichi) 4 pwd\r
kewra essence or rose water 1 tsp\r
almonds (badaam) 2 tbsp\r
cashews (kaju) 2 tbsp\r
pistachio (pista) 2 tbsp\r
butter or desi ghee 1 tbsp\r
METHOD:\r
first boil milk and turn the heat to low\r
now add butter,cardamom pwd and rice.\r
mix well and stir occasionally .keep the heat med low.\r
after 5 minutes of stirring rice will become double in size.\r
now turn the flame to low and keep it cooking for 15 minutes.\r
after that add sugar and kewra essence in it and mix well.\r
cook another 10 to 15 minutes on low heat and then with the help of a hand blender blend it coarsely.\r
when it become thick pour it in a serving bowl and garnish with dry fruits and keep it on the counter top for 15 minutes then put it in the fridge for 30 minutes and serve chilled.
rice (chawal) 4 tbsp soaked for 2 hours and crushed with hands \r
(chora kiye hoe)\r
milk (doodh) 1 liter\r
sugar (cheeni) 3/4 cup\r
cardamom pods (hari ilaichi) 4 pwd\r
kewra essence or rose water 1 tsp\r
almonds (badaam) 2 tbsp\r
cashews (kaju) 2 tbsp\r
pistachio (pista) 2 tbsp\r
butter or desi ghee 1 tbsp\r
METHOD:\r
first boil milk and turn the heat to low\r
now add butter,cardamom pwd and rice.\r
mix well and stir occasionally .keep the heat med low.\r
after 5 minutes of stirring rice will become double in size.\r
now turn the flame to low and keep it cooking for 15 minutes.\r
after that add sugar and kewra essence in it and mix well.\r
cook another 10 to 15 minutes on low heat and then with the help of a hand blender blend it coarsely.\r
when it become thick pour it in a serving bowl and garnish with dry fruits and keep it on the counter top for 15 minutes then put it in the fridge for 30 minutes and serve chilled.