Rice Kheer Recipe - M.M.Mithaiwala

A rich and creamy dessert - Rice Kheer

Ingredients:

Basmati rice 50 grams 

Ghee - 2 tablespoon

Sugar 3-4 tablespoon
Milk - 1 litre 
Cardamom 
Almond and cashew nut

Method:

1. Wash and soak rice for 1/2 hour.
2. Drain it and keep the rice aside for sometime till it is completely dried.
3. Heat ghee in a pan. Add the rice and fry till light brown.
4. Add milk to the rice and keep stirring till the mixture thickens or reduces to 1/3rd of the orginal quantity.
5. Add sugar and mix well by partially crushing the rice.
6. Basmati kheer is very creamy and has a delightful aroma, especially when seasoned with grounded cardamom, thinly sliced almond and cashew nut. 
8. Keep in the fridge and serve chilled. It can also be served hot.

Sweet Treat

Maha Shivratri Special Sabudana Kheer Recipe – M.M.Mithaiwala

Ingredients:

• 4 cups: Milk

• 1 tbsp: Sago granules

• 3/4 cup: Sugar

• 1/4 tsp: Cardamom powder

• 1 cup: Water

Method:

1.   Wash and drain sago, keep aside for 10 minutes.

2.   When moisture is absorbed, loosen grains.

3.   Heat water. Add sago, bring to a boil while stirring.

4.   Reduce heat, simmer for 5-6 minutes, and add a tbsp. more water if required.

5.   Add milk; bring back to a boil.

6.   Simmer for 5 minutes. Add sugar, cardamom.

7.   Stir occasionally, simmer till sago granule is cooked, but not mushy.

8.   Check by pressing it between thumb and finger. It should flatten on pressing.

9.   Serve hot, with nuts if desired.

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Recipe source: mahashivratri.org