Kheer

Name: Kheer
Cuisine: Pakistani
Ingredients: 1 gallon full crème milk; 1 quart half and half (substitute for half and half, mix 2 2/3 cup skim milk with 1 1/3 cup heavy cream) 14 oz. can of condensed milk; 1/2 cup sugar, or sugar to taste; 1 cup to 1 ½ cup boiled rice; 15 green cardamoms; 1/4-1/2 cup blanched almonds and pistachios for garnish

Rabbia Chudhary @cook_16557807

My mother was never big on making kheer, hence my childhood was spent eating it at homes of family and friends. That's when I developed a love affair with it.
The kheer recipe I share with you today is simple, delicious and a perfect dessert to celebrate Eidul Fitr.
Here it is, from my kitchen
Made by me (Rabbia choudhary )
#PakistanKaMetha

Rabbia Chudhary @cook_16557807

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Ingredients

1 gallonfull crème milk
1 quarthalf and half (substitute for half and half, mix 2 2/3 cup skim milk with 1 1/3 cup heavy cream) 14 oz. can of condensed milk
1/2 cupsugar, or sugar to taste
1 cup to 1 ½ cup boiled rice
15green cardamoms
1/4-1/2 cupblanched almonds and pistachios for garnish

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Steps

1

Method
Pour milk, half and half, and condensed milk in a large pot and let it simmer for 3 to 4 hours, stirring occasionally.
Blend rice, with a cup of hot cooking kheer mix in a blender, and pour into a pot.
Add sugar, cardamom pods and cook for another three to five hours, until milk mix is reduced to half and the colour is a light golden brown.
Pour out in dishes, garnish, chill and serve.
Enjoy!