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Rice Kheer Kesari

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Ingredients

90 grams Basmati Rice ((washed and soaked for 20 minutes))
1 Litre Milk (Full fat, full cream milk)
90-100 grams Sugar (Can Vary according to taste)
1 tsp Cardamom Powder
5 - 6 twigs Saffron (Kesar) (Soaked in warm milk)
90 grams Dry fruits (Mixed dry fruits (cashewnuts broken into pieces, raisins, blanched almonds, blanched pistachios and fox nuts))

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Rice Kheer Kesari

Rice Kheer is an all-time favourite in India households. Every family has their own traditional recipe for this fantastic sweet.

Cuisine:

Ingredients

Directions

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Today, I am sharing the recipe going on in our family for a long time. It is nice and creamy, full of nuts and Kesar.

Tips:

– Use full fat and full cream milk for a creamy Kheer.

– The ratio of rice and milk is 90 grams rice per litre milk.

– Cook it in a very thick pan, so that the cooking is slow and flavourful.

Steps

1
Done

Boil the milk in a very heavy-bottomed pan. Keep stirring it so that it does not burn in the bottom

2
Done

 Now, add the soaked Basmati Rice and let it cook on a slow flame.

3
Done

Once the rice is cooked in the milk, using the back of a spoon, mash it slightly.

4
Done

Add the sugar now. Add the Dry fruits and saffron milk. Mix it well.

5
Done

Let all of this cook for 10 minutes on a slow flame until the milk starts thickening.

6
Done

The Kheer is ready to be served.

Gauri

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