- Clean and rinse millet with water. Set aside in a sieve or colander. Heat 2 tablespoons of ghee in a pan. Add foxnut and roast over low heat till crispy. Keep stirring them while roasting else they burn very fast. Once roasted, transfer to a plate and set aside. In the same pan, heat the remaining ghee, add rinsed millet, and fry for 40 – 50 seconds. Add milk, and stir to combine the millet into the milk. Simmer the milk over low heat, keep stirring at regular intervals, and let it reduce to half the original amount. Once the millet is fully cooked, add cardamom powder and saffron. Stir to combine into the milk. You have to cook the millet till it is soft, mushy, and the texture of the kheer is creamy. Add roasted foxnut, jaggery powder, and stir to mix. Add chopped dry fruits and simmer the kheer for 2 – 3 minutes. Do not cook for too long after adding foxnuts. You can serve it either warm or allow it to cool down at room temperature. If you like it chilled, keep the kheer in the refrigerator for 1 – 2 hours after coooling it down at room temperature. Garnish with nuts and serve cool.
Samvat rice kheer
#myrecipe
#Jaggeried
By Shaalini Shaalu
Jan, 15th
586
Servings
2 persons
Cook Time
30 minutes
Ingredients
8
- 10
Ingredients
- Ghee
- Makhana
- Samvat
- Milk
- Cardamon
- Saffron
- Jaggery
- Almonds
- Pista
- Cahsews
