Vegculinary Menu » The Most Wanted » All India
Kheer
Ingredients
2 Quarts Milk
2 tblspns Long-Grain Rice
9 Cardamon Pods (Slightly Crushed)
3 tblspns Sugar
1 tbspn. Slivered Pistachios
1 tblspn Slivered Blanched Almonds
2 Quarts Milk
2 tblspns Long-Grain Rice
9 Cardamon Pods (Slightly Crushed)
3 tblspns Sugar
1 tbspn. Slivered Pistachios
1 tblspn Slivered Blanched Almonds
Method
Combine the milk, rice, and cardamon in a wide, heavy-bottomed pot. Bring to a boil, then lower heat to medium so mixture does not boil over. Cook, stirring now and then, until milk is reduced to 4 cups. This may take an hour or more, depending on you pot. Turn off heat.
Remove cardamon pods and discard. Add sugar and most of the nuts. (Save some for garnishing.) Mix well. Leave to cool. Cover and refridgerate. Sprinkle nuts over the top before serving. (May be served in individual custard bowls or in one shallow bowl)
Combine the milk, rice, and cardamon in a wide, heavy-bottomed pot. Bring to a boil, then lower heat to medium so mixture does not boil over. Cook, stirring now and then, until milk is reduced to 4 cups. This may take an hour or more, depending on you pot. Turn off heat.
Remove cardamon pods and discard. Add sugar and most of the nuts. (Save some for garnishing.) Mix well. Leave to cool. Cover and refridgerate. Sprinkle nuts over the top before serving. (May be served in individual custard bowls or in one shallow bowl)