پشاوری کھیر
Directions
- 1Wash and soak crushed basmati rice (250 gm) for 1 hour.
- 2Wash and soak crushed basmati rice (250 gm) for 1 hour.
- 3Wash and soak crushed basmati rice (250 gm) for 1 hour.
- 4Boil the soaked rice with 5 glasses of water for 12-14 minutes until the water is almost completely dried.
- 5Boil the soaked rice with 5 glasses of water for 12-14 minutes until the water is almost completely dried.
- 6Boil the soaked rice with 5 glasses of water for 12-14 minutes until the water is almost completely dried.
- 7Let the rice cool, then use half of the cooked rice and blend it with 12 bread rusks (100 gm), 4 tbsp of milk powder and 2 cups (500 ml) of water until you obtain a smooth paste. Keep the other half of the rice aside.
- 8Let the rice cool, then use half of the cooked rice and blend it with 12 bread rusks (100 gm), 4 tbsp of milk powder and 2 cups (500 ml) of water until you obtain a smooth paste. Keep the other half of the rice aside.
- 9Let the rice cool, then use half of the cooked rice and blend it with 12 bread rusks (100 gm), 4 tbsp of milk powder and 2 cups (500 ml) of water until you obtain a smooth paste. Keep the other half of the rice aside.
- 10In a pot, heat the remaining half of the cooked rice with 2 liters of milk while constantly stirring.
- 11In a pot, heat the remaining half of the cooked rice with 2 liters of milk while constantly stirring.
- 12In a pot, heat the remaining half of the cooked rice with 2 liters of milk while constantly stirring.
- 13In a frying pan, melt 300 gm of sugar on low heat until it turns brown.
- 14In a frying pan, melt 300 gm of sugar on low heat until it turns brown.
- 15In a frying pan, melt 300 gm of sugar on low heat until it turns brown.
- 16Pour the melted sugar into the milk and rice mixture and stir well.
- 17Pour the melted sugar into the milk and rice mixture and stir well.
- 18Pour the melted sugar into the milk and rice mixture and stir well.
- 19Add the rice paste that was prepared previously and stir constantly for 15 minutes.
- 20Add the rice paste that was prepared previously and stir constantly for 15 minutes.
- 21Add the rice paste that was prepared previously and stir constantly for 15 minutes.
- 22Add the remaining sugar, stir, then add 3-5 crushed cardamoms.
- 23Add the remaining sugar, stir, then add 3-5 crushed cardamoms.
- 24Add the remaining sugar, stir, then add 3-5 crushed cardamoms.
- 25Stir until the kheer thickens, then turn off the heat.
- 26Stir until the kheer thickens, then turn off the heat.
- 27Stir until the kheer thickens, then turn off the heat.
- 28Pour the kheer into serving bowls, let it cool for 30 minutes and finally, garnish with sliced almonds and pistachios. Refrigerate for 6-7 hours before serving.
- 29Pour the kheer into serving bowls, let it cool for 30 minutes and finally, garnish with sliced almonds and pistachios. Refrigerate for 6-7 hours before serving.
- 30Pour the kheer into serving bowls, let it cool for 30 minutes and finally, garnish with sliced almonds and pistachios. Refrigerate for 6-7 hours before serving.
Ingredients
- 250 GM Crushed Basmati Rice
- 250 GM Crushed Basmati Rice
- 250 GM Crushed Basmati Rice
- 5 Glass Water
- 5 Glass Water
- 5 Glass Water
- 2 Litre Milk
- 2 Litre Milk
- 2 Litre Milk
- 100 GM Bread rusk
- 100 GM Bread rusk
- 100 GM Bread rusk
- 4 Tbsp Milk powder
- 4 Tbsp Milk powder
- 4 Tbsp Milk powder
- 2 Cup Water
- 2 Cup Water
- 2 Cup Water
- 300 GM Sugar
- 300 GM Sugar
- 300 GM Sugar
- 5 Cardamom powder
- 5 Cardamom powder
- 5 Cardamom powder
- 10 Almonds
- 10 Almonds
- 10 Almonds
- 5 Pistachios
- 5 Pistachios
- 5 Pistachios
Equipment
blenderpotfrying pan