پشاوری کھیر

67 mins
Serves 1
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Directions

  1. 1Wash and soak crushed basmati rice for 1 hour.
  2. 2Wash and soak crushed basmati rice for 1 hour.
  3. 3Wash and soak crushed basmati rice for 1 hour.
  4. 4Boil the soaked rice with 5 glasses of water for 12-14 minutes.
  5. 5Boil the soaked rice with 5 glasses of water for 12-14 minutes.
  6. 6Boil the soaked rice with 5 glasses of water for 12-14 minutes.
  7. 7Once the rice is cooked, let it cool.
  8. 8Once the rice is cooked, let it cool.
  9. 9Once the rice is cooked, let it cool.
  10. 10In 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.
  11. 11In 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.
  12. 12In 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.
  13. 13Blend until smooth.
  14. 14Blend until smooth.
  15. 15Blend until smooth.
  16. 16In a pot, combine the remaining half of the cooked rice with 2 liters of milk.
  17. 17In a pot, combine the remaining half of the cooked rice with 2 liters of milk.
  18. 18In a pot, combine the remaining half of the cooked rice with 2 liters of milk.
  19. 19In a frying pan, melt 300 gm of sugar over low heat until golden brown.
  20. 20In a frying pan, melt 300 gm of sugar over low heat until golden brown.
  21. 21In a frying pan, melt 300 gm of sugar over low heat until golden brown.
  22. 22Add the melted sugar to the milk and rice mixture.
  23. 23Add the melted sugar to the milk and rice mixture.
  24. 24Add the melted sugar to the milk and rice mixture.
  25. 25Stir continuously until the mixture thickens and bubbles begin to rise (about 5-7 minutes).
  26. 26Stir continuously until the mixture thickens and bubbles begin to rise (about 5-7 minutes).
  27. 27Stir continuously until the mixture thickens and bubbles begin to rise (about 5-7 minutes).
  28. 28Add the blended mixture to the pot and stir gently.
  29. 29Add the blended mixture to the pot and stir gently.
  30. 30Add the blended mixture to the pot and stir gently.
  31. 31Continue to stir for 2-3 minutes until well combined and slightly thickened.
  32. 32Continue to stir for 2-3 minutes until well combined and slightly thickened.
  33. 33Continue to stir for 2-3 minutes until well combined and slightly thickened.
  34. 34Remove from heat and pour into serving dishes.
  35. 35Remove from heat and pour into serving dishes.
  36. 36Remove from heat and pour into serving dishes.
  37. 37Garnish with chopped almonds and pistachios.
  38. 38Garnish with chopped almonds and pistachios.
  39. 39Garnish with chopped almonds and pistachios.
  40. 40Refrigerate for at least 30 minutes, preferably 6-7 hours, before serving.
  41. 41Refrigerate for at least 30 minutes, preferably 6-7 hours, before serving.
  42. 42Refrigerate for at least 30 minutes, preferably 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