Handi Kheer

Name: Handi Kheer
Ingredients: 4 1/4 cups whole milk (1 liter); 2.2 lbs custard apple (about 1 kg); 8-10 almonds

Soni Mehrotra @sonimehrotra29

Cooking in clay pots is very healthy, as they provide plenty of iron, calcium, and potassium. Food cooked in clay pots helps keep you healthier, while cooking in steel or brass can reduce nutrition, which isn't good for your health. Here, I made kheer in a clay handi (pot). Let's see how it's made.

Soni Mehrotra @sonimehrotra29

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Ingredients

4 1/4 cupswhole milk (1 liter)
2.2 lbscustard apple (about 1 kg)
8-10 cashews
8-10almonds
8-10 pistachios
Sugar, to taste
8-10 saffron strands
1/2 teaspoon cardamom powder

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Steps

1

To make handi kheer, first pour the milk into a clay pot and cook over medium-low heat. Let the milk simmer slowly to develop sweetness and a rich, earthy flavor.
2

When the milk comes to a boil and starts to rise, reduce the heat to low to prevent it from boiling over. While the milk is simmering, cut the custard apples in half and scoop out the pulp, removing the seeds.
3

Chop the dry fruits (cashews, almonds, pistachios) and set them aside on a plate. By now, the milk should have thickened and changed color. Cooking in a clay pot gives it a special golden-brown hue. Add the chopped dry fruits to the thickened milk.
4

Cook for about 5-7 minutes, then turn off the heat. Let the milk cool. Once cooled, add the custard apple pulp. Taste and, if needed, add sugar to your liking. Your handi kheer will have a texture similar to rabri.
5

Transfer the kheer to a serving bowl, garnish with more dry fruits on top, and serve chilled. This dessert is delicious—try it once, and you'll want to make it again and again!