Ingredients:- Rice - 1/2 cup (wash and soak for 15 minutes, then grind fine)
- Milk - 1 Ltr.
- Cardamoms - 8 seeds (peeled and grind) with 1 tsp sugar
- Almonds and pistachios - few (peeled and finely chopped)
- Sugar 1 cup
How To Make:- Take half of the milk in a pan and boil, lower heat, cook till it thickens slightly.
- Rinse the rice under water and add into the milk.
- Cover and cook for 15-20 min until soft. Mash the the mixture for 5 minutes.
- Then add sugar and remaining milk.
- Simmer gently for about 15 minutes or until the rice is quite thick in consistency. If the kheer is too thick, add a little extra milk or water.
- Add cardamom.
- Remove from the heat and pour into serving dishes.
- Decorate with almonds and pistachios.
- Kheer can be served hot or cold.
Ingredients:- Carrots - 1 kg
- Milk - 1 litre
- Cardamom seeds - 1 teaspoon
- Water - 3/4 cup
- Ghee - 3 tablespoons
- Khoya - grated 60 gm
- Raisins - 2 tablespoons
- Almonds - 2 tablespoons
- Pistachios - 2 tablespoons
- Sugar - 450 grams
How To Make:- Wash and grate the carrots
- Soak the raisins in water for 30 minutes.
- Blanch and shred the nuts.
- Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
- Add the milk. Cook on a low flame for 1 hour stirring occasionally.
- Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
- Add ghee and simmer for 2-3 minutes.
- Add the slightly crushed cardamoms and the raisins. Mix well.
- Remove the gajjar halwa from heat, mix in the khoya and arrange in a serving dish.
- Garnish with almonds and pistachios.
- Serve cold, hot or at room temperature.
