پشاوری کھیر
Directions
- 1Wash and soak crushed basmati rice for 1 hour.
- 2Boil the soaked rice with 5 glasses of water for 12-14 minutes.
- 3Once the rice is cooked, let it cool.
- 4In a blender, mix half of the cooked rice with 12 pieces of bread rusk (100 gm), 4 tablespoons of milk powder, and 2 cups (500 ml) of water.
- 5Blend until smooth.
- 6In a pot, combine the remaining half of the cooked rice with 2 liters of milk.
- 7In a frying pan, melt 300 gm of sugar over low heat until golden brown.
- 8Add the melted sugar to the milk and rice mixture.
- 9Stir continuously until the mixture thickens and bubbles begin to rise (about 5-7 minutes).
- 10Add the blended mixture to the pot and stir gently.
- 11Continue to stir for 2-3 minutes until well combined and slightly thickened.
- 12Remove from heat and pour into serving dishes.
- 13Garnish with chopped almonds and pistachios.
- 14Refrigerate for at least 30 minutes, preferably 6-7 hours, before serving.
Ingredients
- 250 GM Crushed Basmati Rice
- 5 Glass Water
- 2 Litre Milk
- 100 GM Bread rusk
- 4 Tbsp Milk powder
- 2 Cup Water
- 300 GM Sugar
- 5 Cardamom powder
- 10 Almonds
- 5 Pistachios
Equipment
blenderpotfrying pan
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