Cooked on low flame it tastes heavenly. Flavours of cardamom and kesar do wonders.

Kesari kheer

By Ritu Goel

Feb, 22nd

626

Servings

7 persons

Cook Time

1 hr and 10 minutes

Ingredients

2 - 4

Ingredients

2.5 ltrs full cream milk, 1 bowl soaked rice
1 tsp cardamom powder, 1/2 tsp kesar strands
1/2 cup chopped almonds, 2 tbsp chopped pistas
2 bowl desi khand or bura

Instructions

Take a deep thick bottom container and add 2.5 ltrs of milk. When the milk starts boiling add cardamom powder and soaked rice. Soak kesar strands in milk and add after 10 minutes. Stir it in between so that rice doesn’t stick to bottom of container.
Leave kheer on low flame for around 2-3 hrs and keep stiring occasionally. When the kheer starts getting thickened add khand and just run blender once to mix rice. Now add chopped almonds and pistas. Serve it immediately if you like warm kheer or let it cool down.

Notes/Tips

Keep stirring so that rice doesn’t stick to bottom of container.

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