LASEEZ RICE KHEER RECIPE (CHAWAL KI KHEER)

                  * RICE KHEER RECIPE *

A recipe for rice pudding that is a keeper and a recipe for my family's heritage that you will love with its delicacy. Made with basmati rice, whole milk, sugar, nuts, saffron and cardamom, this traditional Indian rice pudding is cooked slowly for a rich, creamy pudding. I share my favorite rice pudding recipe.

CONTENT

* 1 cup basmati rice

* 1 liter whole milk - 4 cups

* Add 6 tablespoons of sugar or as required.

* ½ teaspoon cardamom powder or powder in 5 to 6 green cardamom mortar pastel (small       cardamom powder)

* 1 pinch of saffron strips or 14 to 16 saffron strips

* 1 tablespoon chopped or chopped almonds or blanched almonds

* 1 tablespoon chopped or chopped cashews

* 1 tablespoon salted pistachios without slicing or slicing

* 1 tablespoon golden raisins

DIRECTIONS

PREPARATION:

1. Wash 2 cups of basmati rice twice until the water is clear of starch.
2. Then soak the rice in enough water for 15 to 20 minutes.
3. Peanut Butter - Heat water in a small pan or pot. When the water starts to boil, turn off the fire and then add 10 to 12 almonds. Cover and set aside for 30 minutes. Peel a squash, grate it and squeeze the juice. This is an optional step.
4. To cook rice
5. Meanwhile, when soaking rice grains, take whole or whole fat milk in a heavy wide pan or sauce pan or skimmer.
6. Place the pan over a low to medium heat. Stir occasionally so that the milk does not stick to the bottom of the pan.
7. Let the milk boil.
8. In a small bowl, take 1 tablespoon of milk from the pan. Let the milk heat up. Then add a few pieces of saffron in the milk. Set aside
9. When the milk starts to boil, remove all the water from the rice and add it to the hot boiling milk. Mix very well.
10. Boil the rice and cook over low heat. No need to cover the pan while the rice is cooking.
11. Cook the rice grains until they are 50% full or half cooked.
12. Then add sugar. You can add more or less sugar according to your preferences. Mix sugar in milk with a spoon.
13. Continue to cook the rice over low to medium heat. Shake intermittently. Boil until the rice is almost cooked.
14. Flavored rice pudding
15. Then add half a teaspoon of cardamom powder. Add chopped and peeled almonds and chopped cashews and chopped pistachios. Mix well.
16. Then add saffron mixed milk.
17. Mix again and cook over low heat until the rice pudding is thick and the rice grains are fully cooked.
18. When the rice grains are fully cooked, turn off the heat. The pudding will also thicken. Rice pudding thickens when cooled. Scrape the condensed milk from the sides and add to the pudding.
    
    
    
19. Finally add 1 tablespoon of golden raisins. At this stage you can add 1 tablespoon of rose liqueur or kewra water to the pudding.
20. Pour the pudding into individual serving bowls. You can serve rice pudding, hot or cold. Keep the leftover rice pudding in a sealed container in the fridge and eat it in 1 to 2 minutes.
21. You can cool or warm it before serving. If the pudding becomes too thick, add a splash of milk and heat until hot.

NOTES:

• One tablespoon of rose liqueur can also be mixed in rice pudding.
• Prefer basmati rice for this aroma. If you do not have basmati rice, use any type of fragrant rice or long grain rice or your normal rice.
• You can also bleach almonds in the microwave. Take almonds in a microwave safe bowl and cover with water. Keep the microwave on high for 2 to 3 minutes. You can skip the almonds if you want.
• The amount of nuts, nuts and sugar can be adjusted to suit your taste.