Nov 19, 2006
Kheer
- 1 cup basmati rice, raw
- 2 cups water
- 2 tsp ground cardamom
- 2 qts milk
- 1 cup honey
- sugar
- 3 tbsp butter
- 1/2 tsp saffron threads
- 1/2 cup pistachios, shelled
- 2 tsp rosewater
- Cook the rice in the simmering water for 15 minutes.
- Add the milk to the rice and then raise the heat to medium and cook, uncovered for one hour, stirring every 2 to 3 minutes.
- Add the honey, butter, cardamom, and saffron. Stir continuously for 5 minutes.
- Add sugar to taste.
- Continue to cook for 15 minutes, stirring frequently.
- Transfer to a serving bowl, sprinkle in the pistachios and stir in the rosewater.
- Chill at least 2 hours and then serve.
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