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Foodrhythms

Ingredients

Milk -1 litre

12 pieces of almonds (Badam)

12 pieces of cashews (Kaju)

12 pieces of pistachios (Pista)

8 pieces of walnuts

1 talespoon khus khus

2 tablespoon raisins

2 tablespoons sooji (semolina)

Half cup sugar (adjust sugar as per taste)

Half teaspoon cardamom powder

Pinch of saffron soaked in warm milk

Cooking Procedure

1

1. Soak all the dry fruits separately in warm water for 10 to15 mins n2. Peel off the skins of almonds and pistachios.n3. Boil milk in a large nonstick pan until reduced to ? of it on a medium  heat. Stir occasionally to prevent it from burning.n4. Meanwhile grind all the dry fruits except raisins to a smooth paste.n5. When the milk is reduced to ? ,  add the dry fruit paste, raisins and sooji(semolina), sooji is used to thicken the kheer.n6. Cook it for 10 mins on medium low heat.n7. Add the sugar and mix well and cook for 2 mins.n8. Take off the heat, add the cardamom powder and saffron, mix well and serve.n9. It can be served either hot or cold.n 

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