WEBCover and set aside for one hour. In a pan heat ghee and add raisins. Add mawa and fry until it changes colour. Add in cardamom powder and pistachios. Finally add in sugar and cook until the mix froths. Switch off flame and allow it to cool completely. In another pan mix together sugar and water and bring it to boil.
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WEBRinse and soft cook ½ cup rice with 1 cup milk and 1 cup water in a pressure cooker for 3 whistles or with 2 cups milk in a pot until rice is soft. Then pour ½ to ¾ of condensed milk tin (14 OZ/ 397 grams tin). Add cardamom powder and simmer for a few minutes. You may add more milk for a runny consistency.
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WEBMelt some ghee in a heavy bottomed saucepan and add the split cardamom pods and washed, drained rice (photo 1). Toast this for 1-2 minutes until fragrant. Add the milk to the pan, bring to the boil and then lower the heat to a simmer. Cook the kheer for 40-50 minutes, stirring frequently.
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WEBMethod: Rice Kheer Recipe. Begin by washing and soaking the rice in enough water for half an hour. Drain and set aside. Rinse a deep non-stick pan with ¼ cup of water, simmer for 2-3 minutes, discard the water, and then heat the milk in the same pan until it comes to a vigorous boil (approximately 6-8 minutes).
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WEBMake The Kheer. Heat milk in a heavy-bottomed pan over medium heat until the milk comes to a boil. Stir frequently to prevent the milk from scorching at the bottom of the pan. Add cooked rice, grated dry coconut, and bay leaves, and mix well. Reduce the heat to low. Cook for 15-20 minutes, stirring frequently.
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WEBHow to Make Kheer (Indian Rice Pudding) Yield: 4-6 servings. Prep Time: 20 minutes. Cook Time: 1 hour. Total Time: 1 hour 20 minutes. This creamy kheer (Indian rice pudding) is the ultimate comfort food, and this technique makes it …
WEBPlace the milk in a medium saucepan and heat over medium-high until it begins to boil. Reduce the heat to a simmer. Stir the milk often. Remove from 1/4 cup/60 ml and transfer to a heat-proof bowl. Sprinkle the saffron and leave aside for 30 minutes. Add the rice, sugar, and cardamom to the milk in the saucepan.
WEBAdd 2 cups water to the rice and boil on medium heat. Once the milk has reduced and the rice is soft and creamy, turn the heat off. if the rice is still not quite soft add more milk and boil for a short while longer. Add the butter ghee, condensed milk, cardamom powder and almond powder. Serve warm.
WEBTurn the heat to low-medium then add the rice that has been rinsed and drained. Stir frequently for 20 minutes until it thickens. Do not allow it to boil. Once the mixture is thick add the raisins, cardamom and rosewater. Simmer for a 3-5 minutes to allow the raisins to get soft and the flavors to combine.
WEBIn a heavy bottom pot, on a medium low flame, add ghee. Microwave the milk in a microwave safe bowl and heat it up for 2 minutes. Once the ghee melts, add the rice. Roast the rice until fragrant and aromatic for 1-2 minutes. Now add the warm milk to the rice. Stir it and let the milk start to simmer.
WEBSecure the lid, close the pressure valve and cook for 20 minutes at high pressure. Naturally release pressure. Press sauté. Add the sugar, cardamom and saffron to the pot. Stir until well combined. The kheer will thicken as it cools. If you prefer a thicker pudding, press sauté and stir until desired consistency.
WEBIn any case, the preparation is very simple and quick: just bring the milk, flavored with the cardamom berries, to a boil in a saucepan, pour in the rice and cook until the bottom has thickened well; add the sugar and pistachios, chopped with a knife, mix thoroughly and then leave to rest in the fridge for at least 2 hours, or better yet overnight.
WEB7/ Let the kheer simmer for an additional 5-10 minutes on low heat, stirring occasionally. 8/ Turn off the heat and allow the kheer to cool down for a few minutes. 9/ Garnish the kheer with the reserved nuts.
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WEBGrind half the almonds (¼ cup) along with cardamom in a clean and dry spice or coffee grinder. 2. Soak the other half (¼ cup) in water at least a few hours before making kheer. When the almonds are soft, peel and chop them. 3. Soak the rice in 2 cups water, 30 minutes before cooking. 4.
WEBThis recipe for chak hao kheer serves 2. Ingredient quantities can be easily multiplied to suit how many serves you need to make. Step 1 - In a medium size pot bring water and milk to the boil over medium to high heat. Stir occasionally so the milk does not burn. Step 2 - Reduce heat and then add sugar, bay leaf, cardamom pods, and soaked rice.
WEBStir well and set the Instant Pot to Saute Mode on Low to simmer and adjust the consistency. Add the cream, sweetener of choice and ground green cardamom. This Indian sweet recipe uses the basic kheer ingredients, milk, sweetener, and rice, Sodium (milligrams) 107.30. Cholesterol (grams) 22.70. Nutrition info is an estimate.