Kesari Kheer

Ingredients:

3 Cups full cream Milk (Whole Milk)

1/4 cup Sugar

1/4 cup Rice

1/2 cup Condensed Milk

2 tbsp. Golden Raisins (Kishmish)

Small Piece of Nutmeg (jaifal), powdered

15-10 Almonds, blanced and silvered

4 Green Cardamoms (Chotti elaichi), powdered

1/2 tsp. Saffron threads, soaked in little warm milk

Method:

Wash and soak rice in 1/2 cup of water for 1 hour. Cook the rice in the same water until the rice is fully cooked and water has dried up. To the cooked rice add milk. when the milk starts boiling, simmer and leave the kheer to cook till the milk starts thickening, stirring occassionally. Mash the rice a little, add sugar and condensed milk. Add raisins, almonds and saffron. Boil the mixture one more time. Remove from flame, add cardamom powder and nutmeg powder. Keep aside. Allow to cool and then refrigerate. Serve well chilled.

Tips: 

Left over boiled rice can be used in place of uncooked rice. But make sure the leftover rice should not have salt in it.

Rice Kheer

Ingredients:

1/4th cup long grain rice (washed and drained)

4-5 cups milk

2-3 cardamom seeds (crushed)

2 tbsp. almonds (blanched silvered)

A pinch of saffron threads, soaked in a little hot milk

1tbsp skinned pistachio nuts (chopped)

1tbsp raisins (optional)

2-3tbsp. sugar or as desired

Method:

Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. Add the sugar and stir until completely dissolved. Remove from heat and serve either warm or chilled.