Rice-Kheer Platter

Name: Rice-Kheer Platter
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g gurd smelling rice; 2 litres full cream milk; 500 gms sugar; 10 pcs Cardamoms (ten pieces); as needed Cashews & raisins; 2 coconuts; 600 gms rice powder; 250 gms flour; as needed Jaggery; 1 bay leaf; 100 gms semolina; as needed Ghee

Somali Paul @cook_4101565

Kolkata, India

Bengali sweet dish (contains kheer,sweet rice wraps and rice dumplings )

Somali Paul @cook_4101565

Kolkata, India

Bengali sweet dish (contains kheer,sweet rice wraps and rice dumplings )

Saved

Ingredients

2 servings

200 ggurd smelling rice
2 litresfull cream milk
500 gmssugar
10 pcsCardamoms (ten pieces)
as neededCashews & raisins
2coconuts
600 gmsrice powder
250 gmsflour
as neededJaggery
1bay leaf
100 gmssemolina
as neededGhee

Saved

Steps

1

First for the kheer boil milk on a low flame
2

With the first boil add the rice and bay leaf and four cardamom s and allow to cook.
3

When the rice is half cooked add the sugar and continue to cook on a simming flame.
4

As the milk gets thickened add cashews and let the rice get fully cooked
5

Remove the kheer from the flame cool and add the raisins
6

For the wraps scrape one coconut.Cook it with the jaggery and prepare a dry filling mixture.
7

Mix half of the rice powder with half flour and semolina with water to make a smooth batter for pancakes
8

Heat a little ghee on a frying pan.put a scoop of pancake mixture and spread it round
9

Put some coconut filling in the middle and wrap around frying gently on a low flame.When cooked remove from the flame and fry more wraps.
10

For dumplings once again prepare coconut filling with remaining coconut and jaggery.
11

Ptepare a dough with remaining rice powder and flour.Make small balls.
12

Roll out each ball ion a rolling board and fill in with coconut filling.
13

Fold the sides to give the dumplings their semi circular shapes and steam cook them.
14

Once all your preparations are ready serve them altogether in your serving containers.