Diwali is just few days away and I am sure most of you would be busy preparing various sweets to distribute among family and friends. Today I am posting the recipe of Kesar Rice Kheer is an traditional, rich, creamy dessert. Made with milk, rice and sugar, it is a complete meal in itself. And when add cardamom powder, Saffron and nuts to it just amazing...
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Ingredients :
Milk - 1 liter
Gobindo bhog Rice (Short grain basmati rice) - 200 gms (washed and soaked for 1 hour)
Sugar - 1 and 1/2 cup more if needed
Cardamom powder - 1/4th tsp
Saffron - 2 tbsp
Cashew nuts and raisin - a handful
Method :
Take a thick bottom pan, add milk to it. After it comes to boil then add rice. Short grain rice are better for use in kheer as they get mixed uniformly resulting in a thick kheer.
Soak saffron strands in a quarter up of warm milk. Heat ghee in a pan, roast the nuts remove and keep aside.
After giving rice and milk mixture a boil reduce the flames to low. It taste much better in this way and there is less chance of it sticking to the bottom of the pan, keep on stirring in between.
After half an hour the kheer will be thick and rie would be very soft then add sugar, mix well. Taste the kheer and adjust the sweetness according to your taste. After 5 minutes switch off the flame. Finally add ardamom powder, saffron milk and roasted nuts, stir well. Let the kheer cool.
You an serve it both ways- Hot & Cold. If you want to serve it cold keep it in fridge for 2 to 3 hours. I personally like cold kheer.
Sending this to Recipe Junction's "Spotlight - Festive Treats" hosted by me, Gayathri's "Diwali Special", Vardhini's "Diwali Bash" event
Ingredients :
Milk - 1 liter
Gobindo bhog Rice (Short grain basmati rice) - 200 gms (washed and soaked for 1 hour)
Sugar - 1 and 1/2 cup more if needed
Cardamom powder - 1/4th tsp
Saffron - 2 tbsp
Cashew nuts and raisin - a handful
Method :
Take a thick bottom pan, add milk to it. After it comes to boil then add rice. Short grain rice are better for use in kheer as they get mixed uniformly resulting in a thick kheer.
Soak saffron strands in a quarter up of warm milk. Heat ghee in a pan, roast the nuts remove and keep aside.
After giving rice and milk mixture a boil reduce the flames to low. It taste much better in this way and there is less chance of it sticking to the bottom of the pan, keep on stirring in between.
After half an hour the kheer will be thick and rie would be very soft then add sugar, mix well. Taste the kheer and adjust the sweetness according to your taste. After 5 minutes switch off the flame. Finally add ardamom powder, saffron milk and roasted nuts, stir well. Let the kheer cool.
You an serve it both ways- Hot & Cold. If you want to serve it cold keep it in fridge for 2 to 3 hours. I personally like cold kheer.
Sending this to Recipe Junction's "Spotlight - Festive Treats" hosted by me, Gayathri's "Diwali Special", Vardhini's "Diwali Bash" event
