Kesariya Mava Rice Kheer

Name: Kesariya Mava Rice Kheer
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 litre full cream milk; 1/3 cup good quality short grained rice; 2 elaichi/cardamoms powdered; 2 pinch kesar/saffron; 10 almonds coarsely crushed; 10-12 Small pistachios sliced; 10 cashews coarsely crushed; 1 tablespoon raisins; 6 tablespoon sugar; 1 pinch saffron for the garnish

Sanchita Mittal @sm_thechef

Delhi

#GA4 #week8 #Milk

Sanchita Mittal @sm_thechef

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Ingredients

45 minutes

4 servings

1 litrefull cream milk
1/3 cupgood quality short grained rice
2elaichi/cardamoms powdered
2 pinchkesar/saffron
10almonds coarsely crushed
10-12Small pistachios sliced
10cashews coarsely crushed
1 tablespoonraisins
6 tablespoonsugar
1 pinchsaffron for the garnish

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Steps

45 minutes

1

Wash, Rinse and soak the rice in enough water for 15 minutes. Soak saffron strands in a teaspoon of milk
2

Boil milk in a deep pan, meanwhile drain the rice
Now slowly add the rice to the boiling milk and stir.
3

Simmer the flame and keep stirring at intervals for about 30 minutes on a low flame.
4

Keep pressing/mashing the rice lightly with the back of the ladle until the kheer becomes thick.
5

Add sugar and stir well until the sugar dissolves.
6

When the rice is almost cooked, add half of almonds, cashews, cardamom, raisins and saffron milk and mix well.
7

Keep scraping the sides of the pan and mix in the layers of cream into the boiling kheer so that it becomes creamier.
8

The kheer is ready, Switch off the flame
9

Garnish with rest of the dry fruits and saffron strands and serve hot or cold as per the taste.