Ingredients:
1) 2 cups wheat, soaked overnight in some water,
2) 1 tbsp ghee,
3) 1/2 litre milk,
4) 1/2 cup cashew nuts, some chopped some whole,
5) 2 tbsp raisins,
6) Few strands of saffron,
7)Grated Fresh Coconut8) coarsed fennel seeds
9)Cardmon Powder
Method:
- Drain wheat and grind in a grinder to form a thick coarse. now take a whistle into the cooker .
- Then Heat a pan, add ghee, chopped and whole cashew nuts, raisins and ground wheat.
- Cook on a low-medium flame for 4-5 minutes.
- Then add wheat which we had cooked into the cooker till wheat turns pinkish.
- To this add milk, saffron,coconut,fennel seed(coarsed) and mix well and bring to boil.
- When kheer has thickened, put off the flame and add jaggery(or sugar) to it.
- Keep stirring, since kheer is still hot jaggery would get dissolved in it quickly.
- Serve hot or chilled. Garnish with some more dryfruits.
TIP:
Add jaggery at the end of the recipe, since there is a possibility that milk would curdle when milk is added to the jaggery.
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