Rabri Kheer

 

Ingredients:

Milk  (full fat)                                      1 ltr

Water                                                    250 ml

Mawa/ Khoya                                      200 gm

Rice                                                      50 gm (soaked it for half hour )bo

Sugar                                                   100 gm ( caramelize )

Cardamom Powder                            1/4 teaspoon

Almond                                                10 sliced

Cashews                                               10 sliced

Unsalted Pistachio                              10 sliced

Saffron                                                 1 pinch


Recipe:

  • In a large pot, combine the milk and water
  • Bring the mixture to a boil over high flame.
  • Once boiling, reduce the heat to low and let it simmer for 15 minutes.
  • Add the soaked rice to the pot.

  • Cook on low flame for 25–30 minutes, stirring occasionally, until the rice is tender and the mixture thickens.

  • Blend rice into fine paste and add caramelized sugar, cardamom powder, simmer it for 5 minutes on low flame

  • Add crumble khoya, pinch of saffron, simmer it for 3 minutes

  • Once the mixture thickens , turn off the flame

  • Pour Kheer in serving bowl , garnish it with sliced almonds, cashews and pistachios

  • Serve warm or cold


  • Optional Adjustment: If using sweet kalakand, crumble it into the mixture and adjust the sugar quantity accordingly
  • Caramelize Sugar: In a pan, heat the sugar on medium flame until it melts and turns golden brown. Add 2 tbsp water to the caramelized sugar to thin it slightly. Stir well.

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