Hyderabadi Shahi Nizami Kheer

Name: Hyderabadi Shahi Nizami Kheer
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1/4 cup Gobindobhog or Basmati Rice; 2 tbsp special Kheer Mix; 1 litre full fat milk (Amul Gold); 1/3 cup milk powder; 10-12 cashewnuts; 7-8 almonds; 5-6 pistachios; 10-12 raisins; 10-12 strands saffron; 3 cardamoms crushed; 1/4 cup sugar or as needed or condensed milk; 1/4 tsp salt

Kumkum Chatterjee @cook_12055532

#CAS
#week4
Hyderabadi Nizami Kheer is a rich, creamy and traditional rice pudding or phirni often made on special occasions like Holi and other festivities or weddings.It is made by slow cooking aromatic ground rice in full-fat milk and enriched with khoya, condensed milk or milk powder, malai, saffron, cardamom and a generous amount of chopped nuts like almonds,cashews, raisins and pistachios. This unique kheer is served as a festive meal or family gatherings as an aftermeal dessert or with puris.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

5 servings

1/4 cupGobindobhog or Basmati Rice
2 tbspspecial Kheer Mix
1 litrefull fat milk (Amul Gold)
1/3 cupmilk powder
10-12cashewnuts
7-8almonds
5-6pistachios
10-12raisins
10-12 strandssaffron
3cardamoms crushed
1/4 cupsugar or as needed or condensed milk
1/4 tspsalt

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Steps

45 minutes

1

Reserve half cup cold milk and bring rest of the milk to a boil in a heavy bottomed pan.Simmer till it is reduced to 3/4 of its original quantity. Lightly dry roast rice and grind it coarsely.While the milk is simmering, Dilute the special kheer mix and ground rice in cold milk.Also make a thick slurry of milk powder by diluting it in 1/4 cup hot milk.Add both the mixture in the boiling milk and keep on stirring till it blends well into the milk and it starts to thicken.
2

Keep on stirring so that the bottom does not burn.The stirring takes around 15 to 20 minutes. Add crushed cardamom powder and pinch of salt.Add sugar as needed as kheer mix also contains some amount of sugar.Add thick malai from milk or use fresh cream.Stir till sugar and malai dissolves and it forms a nice creamy mixture without any lumps.
3

While the milk is boiling, soak few strands of saffron in 2 tbsp hot milk.Add this saffron soaked milk in the kheer and mix well.Garnish with finely chopped mixed nuts and raisins. Cool and serve chilled as an aftermeal dessert or with puris.