>> Saturday, April 23, 2016
Rice – 1/2 cup
Sugar – 3/4 cup (you may reduce if you don’t like very sweet)
Milk – 3 cups
Ghee – 1
Cardamom powder a pinch
Pinch of salt
Masala ingredients to be ground
Dry coconut chopped – 1 tbsp
Almonds – 6
Cashew nuts – 8-9
Dry dates – 5
How to make Maharashtrian Rice kheer:
Heat a nonstick pan and dry roast rice on medium heat until it gets slight brown color. Grind roasted rice coarsely.
Remove the seeds from dry dates and cut coconut into pieces.
Then grind cashew nuts, dates, almonds and coconut together to a fine powder. Keep it aside.
Boil 2 and 1/4 cups of water in a heavy bottomed vessel. Once the water comes to a boil, add ground rice and cook until rice is cooked completely. Then add sugar.
Blend well and then add the ground dry fruits powder and a pinch of salt. Mix well and cook for 2-3 minutes.
Next, add the ghee. Then add the milk and let it boil. Keep stirring in between.
Finally, add cardamom powder and mix well.
Allow kheer to simmer on low heat for 10 minutes until it thickens nicely.
Due to the addition of dry fruits powder, kheer becomes thick.
Garnish with sliced almonds and serve warm.
If you prefer thinner kheer, add more milk to it. The kheer settles to become thicker on cooling.
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