Prep Time: 15 Min
– Rice – 1/4 cup/60 gm – Water – Milk – 1 ltr – Clarified Butter – 1 tbsp – Chopped Almonds – 2 tbsp – Cashew nut – 2 to 3 tbsp – Chironji – 1 tbsp – Dried Coconut – 2 tbsp – Pistachio – 1 tbsp – Saffron Strand – Sugar – 1/2 cup – Cardamom Powder – 1/2 tsp – Black Raisins – 1 tbsp
Cook Time: 15 Min
To make the perfect rice kheer, take 1/4 cup of small rice, wash it well, and soak it for 25 minutes.
Next step: place a cooker on the flame, add 3–4 tbsp of water, and spread well. Next step: add 1 litre of full-cream milk and cook until it boils.
Next step: place a pan on the flame, add 1 tbsp of ghee, and melt. Next step: add 2 tbsp of chopped almonds, 2-3 tbsp of chopped cashew, 1 tbsp of Chironji, 2 tbsp of dried coconut, and 1 tbsp of pistachio, and roast for one minute.
After a minute, turn off the flame and transfer all the dry fruits to a plate. Next step: take one ladle full of hot milk into a bowl, add saffron, and mix well.
Next step: add the soaked rice to the boiling milk and mix. Next step: add roasted dry fruits (keep some dry fruits for garnishing) and mix well.
Next step: close the lid and cook on medium flame until one whistle. After one whistle, cook for 2-3 minutes on a low flame.
After 2-3 minutes, turn off the flame and let the pressure release. Next step: add 1/2 cup of sugar, 1/2 tsp of cardamom powder, and saffron milk, mix well, and cook for some time.
After the sugar melts, take two ladles full of kheer into a bowl and cool it. After the kheer cools, grind it with the help of a grinding jar and make a fine paste.
Next step: add the prepared kheer paste, 1 tbsp of raisins, and cook for 2-3 minutes.
After 2-3 minutes, turn off the flame and garnish it with roasted dry fruits. Now your perfect rice kheer is completely ready, and you can enjoy it.