Take a clean chopping board and chop cashews, almonds and pistachios and keep aside. Heat 1 tbsp of ghee in wok and ghee roast the fox nuts lightly. Collect them in a bowl and keep aside.
In the same wok, add remaining 1 tbsp of ghee and ghee roast the dry fruits (cashews, almonds, pistachios, chiroli and raisins). Collect them all in a separate bowl and keep aside.
Heat the milk in a thick bottomed pan/vessel. Keep the flame high and boil the milk. Once the milk starts boiling add cardamom powder and reduce the flame.
Cook until the milk reduces to half its consistency. Keep scraping the sides and collect the cream and add into the milk.
Once the milk is reduced, add condensed milk and ghee roasted dry fruits, saffron strands and let it cook for another 10-12 mins on a low flame.
When the milk starts to thicken, and looks pale yellow in colour, taste and adjust sugar if required. (I didn’t add sugar as the condensed milk gave sufficient sweetness to the kheer).
Now add ghee roasted fox nuts and turn off the flames. The fox nuts will initially float on the surface as they take a little time to soak the milk and turn soggy.
Add fried raisins right at the end, remove the vessel from the stove top, close the lid and allow it to cool.
Once the kheer has cooled down, transfer it into serving bowls, garnish it with rose petals, some fried dry fruits and saffron strands (optional) and refrigerate it until chilled. Serve warm or chilled (as per your preference)
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