BADAM KESAR KHEER

Badam Kesar Kheer

Kheer is a milk and rice base pudding made across India in different styles and variations. Kheer can be made either with rice or with vermicelli.in southern parts of India its variation is called payyasam.We can have it both hot and called. It is offered as Prasad in many worship places and is made at several occasions like festivals.Traditinally its cooked in handi which has a heavy bottom. Milk and rice are cooked together slowly to get a creamy and thick texture which has aroma of green cardamoms and saffron.

Ingredients:-

(serves7-8)

1ltr milk

1 cup rice, soaked (Basmati)

¼ cup pistachio, blanched and skin removed

¼ cup almond, blanched and skin removed

A pinch of saffron, dry roasted and soaked in tbsp. of milk

4-5 green cardamom

1 tbsp. condensed milk

1 cup sugar

10-12 raisins, soaked in Water

1 tbsp. dry coconut, grated

Garnishing:-

Blanched and chopped nuts

Saffron strands

Serving suggestion

Earthen pots (kulhads): 6-7

Method:-

• In a deep saucepan take milk and bring it to boil. Now let it simmer on low flame stirring in between.

• Add sugar, soaked rice, kesar, raisins and saffron and cook it till it reduces to 1/4th of its quantity.

• Add condensed milk and coconut. Cook for 2 more minutes and pour Kheer in kulhads and refrigerate for 2 hours

• Garnish it with remaining chopped nuts and saffron