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 until the water is almost completely dry.
- 3Once 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.
- 4In a separate pan, melt 300 gm of sugar on low flame till it turns light brown.
- 5Meanwhile, cook the remaining half of the boiled rice with 2 liters of milk in a pot. Stir continuously.
- 6After 5 minutes of cooking the milk and rice mixture, add the melted sugar and mix well.
- 7Add the blended paste to the milk and rice mixture and continue stirring.
- 8After 15 minutes, add the remaining sugar and 3-5 crushed cardamoms.
- 9Continue stirring until the kheer thickens and comes to a boil, about 5-7 more minutes.
- 10Remove 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
- 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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