Dhaba style thandi kheer

Name: Dhaba style thandi kheer
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 litre milk; 1/2 cup soaked basmati rice; 2 teaspoons cornflour; 4 tablespoons sugar; 2 teaspoon raisins; 2 teaspoon grated dry coconut; 1 teaspoon magaj seeds; 1 teaspoon green cardamom powder; almond and pistachio silvers for decoration

Shalini Agarwal @cook_8334258

Ghaziabad

#Family

Without dessert any get together is incomplete.

#Family

Without dessert any get together is incomplete.

Shalini Agarwal @cook_8334258

Ghaziabad

#Family

Without dessert any get together is incomplete.

#Family

Without dessert any get together is incomplete.

Saved

Ingredients

50 min

4 servings

1 litremilk
1/2 cupsoaked basmati rice
2 teaspoonscornflour
4 tablespoonssugar
2 teaspoonraisins
2 teaspoongrated dry coconut
1 teaspoonmagaj seeds
1 teaspoongreen cardamom powder
almond and pistachio silvers for decoration

Saved

Steps

50 min

1

Boil milk in a thick bottomed pan with cardamom and when milk starts to boil, add rice on low flame.
2

When milk is reduced to 3/4th, add sugar, dry fruits and magaj seeds.
3

Now mix cornflour with 1 tablespoon of milk and mix in the kheer.
4

Stir it so that cornflour does not stick to the bottom.
Cook it for 15-20 minutes.
5

When it is on room temperature then keep it in the fridge.
Garnish with almond and pistachio silvers. Serve cold.