Maava kheer #Foodies&Friends

Name: Maava kheer #Foodies&Friends
Cuisine: Pakistani
Ingredients: 10 Serving; 2 litres Milk; 1/2 cup rice; 1/2 cup water (for blending rice); 6 tbsp semolina (levelled); 2 cups homemade Maava; 3/4 cup condensed milk (or according to ur taste); 8 /10 drops kewra water; 50 grams almonds (for garnish); 100 grams pistachios (for garnish)

Sumaiya Kashif Ghaziani @cook_16492939

#ramadankitayari

Maava kheer is my special recipe, because i made it with homemade Maava , and maava is made with leftover balai .
What is the role of Maava in this kheer ?
Maava makes it more yummy and gives it a creamy texture, and perfect colour of kheer .
When my balai stock reaches on high i made maava and desi ghee from it . If u r not making kheer right now , u can freeze prepared mava in ziplock bags measured 1 cup per packet . One cup pack is perfect for 1 litre milk .

Usually in kheer we have to cook milk for long time, but this recipe is much life saver recipe.
U can prepare Maava a day before of ur event and next day u can complete the other steps.
Impress your guests with this yummy kheer .

#ramadankitayari

Sumaiya Kashif Ghaziani @cook_16492939

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Ingredients

10Serving
2 litresMilk
1/2 cuprice
1/2 cupwater (for blending rice)
6 tbspsemolina (levelled)
2 cupshomemade Maava
3/4 cupcondensed milk (or according to ur taste)
8/10 drops kewra water
50 gramsalmonds (for garnish)
100 gramspistachios (for garnish)

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Steps

1

Put balai in deep and heavy bottom copper utensil, and let it cook on low heat, stir occasionally, be humble it will take long time
2

Put balai in deep and heavy bottom copper utensil, and let it cook on low heat, stir occasionally, be humble it will take long timeWhen it turns to golden colour and scrambled in texture, and seperates ghee remove from heat. Strain it to remove ghee from the mava. When ghee strain properly, save mava in bowl and cover with plastic wrap in freezer.
3

This kheer gives us bonus with desi ghee, store it for later use😋. Soak rice for half an hour and blend it with water. Prepare all ur ingredients on counter top, because u cannot stop stirring the kheer.
4

In a deep heavy bottom skillet, pour milk and let it boil, then add grinded rice, and stir continuously till rice completely done. Don't stop stirring. Now add semolina, stir continuously on medium heat.
5

When semolina gets tender, add condensed milk, and homemade Maava, mix well. When it gets thicker add kewra water.
6

When starts bubbling, remove from from heat, and blend the kheer. Blending process gives it a creamy and smooth texture, u can blend it while lukewarm, after blending pour in serving bowls. Garnish with almonds and pistachios.
7

Serve in your favourite style and impress ur guests.