پشاوری کھیر

60 mins
Serves 3
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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 until the water is almost completely dry.
  5. 5Boil the soaked rice with 5 glasses of water for 12-14 minutes until the water is almost completely dry.
  6. 6Boil the soaked rice with 5 glasses of water for 12-14 minutes until the water is almost completely dry.
  7. 7Once the rice is slightly cooled, blend half of it with 12 pieces of bread rusk (100 gm), 4 tablespoons of milk powder, and 2 cups of water (500 ml) into a smooth paste.
  8. 8Once the rice is slightly cooled, blend half of it with 12 pieces of bread rusk (100 gm), 4 tablespoons of milk powder, and 2 cups of water (500 ml) into a smooth paste.
  9. 9Once the rice is slightly cooled, blend half of it with 12 pieces of bread rusk (100 gm), 4 tablespoons of milk powder, and 2 cups of water (500 ml) into a smooth paste.
  10. 10In a separate pan, melt 300 gm of sugar on low flame till it turns light brown.
  11. 11In a separate pan, melt 300 gm of sugar on low flame till it turns light brown.
  12. 12In a separate pan, melt 300 gm of sugar on low flame till it turns light brown.
  13. 13Meanwhile, cook the remaining half of the boiled rice with 2 liters of milk in a pot. Stir continuously.
  14. 14Meanwhile, cook the remaining half of the boiled rice with 2 liters of milk in a pot. Stir continuously.
  15. 15Meanwhile, cook the remaining half of the boiled rice with 2 liters of milk in a pot. Stir continuously.
  16. 16After 5 minutes of cooking the milk and rice mixture, add the melted sugar and mix well.
  17. 17After 5 minutes of cooking the milk and rice mixture, add the melted sugar and mix well.
  18. 18After 5 minutes of cooking the milk and rice mixture, add the melted sugar and mix well.
  19. 19Add the blended paste to the milk and rice mixture and continue stirring.
  20. 20Add the blended paste to the milk and rice mixture and continue stirring.
  21. 21Add the blended paste to the milk and rice mixture and continue stirring.
  22. 22After 15 minutes, add the remaining sugar and 3-5 crushed cardamoms.
  23. 23After 15 minutes, add the remaining sugar and 3-5 crushed cardamoms.
  24. 24After 15 minutes, add the remaining sugar and 3-5 crushed cardamoms.
  25. 25Continue stirring until the kheer thickens and comes to a boil, about 5-7 more minutes.
  26. 26Continue stirring until the kheer thickens and comes to a boil, about 5-7 more minutes.
  27. 27Continue stirring until the kheer thickens and comes to a boil, about 5-7 more minutes.
  28. 28Remove from heat and garnish with chopped almonds and pistachios. Let it rest for 30 minutes then refrigerate for 6-7 hours.
  29. 29Remove from heat and garnish with chopped almonds and pistachios. Let it rest for 30 minutes then refrigerate for 6-7 hours.
  30. 30Remove from heat and garnish with chopped almonds and pistachios. Let it rest for 30 minutes then refrigerate for 6-7 hours.

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