Kheer by shireen

                                        Special Kheer

Ingredients

Milk 10 cups

Condense milk 1 tin

Sugar ½ cup...

Khoya ½ cup

Rice ¾ cup (coarsely grinded)

Almonds 4 tbsp (coarsely chopped)

Saffron ½ tsp

Rose water 2 tbsp

Method:

Cook milk and rice together for 20 minutes till rice tender add in sugar and khoya cook till thick add almonds. Remove and add saffron mix with rose water also add in condense milk cool kheer remove in a bowl and garnish with sliced pistachios

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              Special kheer

21/2 kg (10 cups) milk

3/4 cup treated rice *see below

1/2 cup sugar

1/2 cup Koya...

**1 tin condensed milk

4 Tsp almonds (boiled, skins removed and after cooling crush to coarse crumbs)

2 Tsp rosewater

1/2 tsp saffron (optional) if you don't have saffron use 1/2 tsp crushed cardamom include skins when crushing.

Place milk in pan and heat. Once the milk has come to the boil once, add the *treated rice slowly - continue to stir as adding rice. Continue cooking on low heat until rice is cooked - stirring every now and then. Once rice is soft ie cooked, add sugar and koya and mix well. Change to a whisk and whisk milk mix to ensure there is no lumps, add crushed almonds, and continue to whisk. When kheer has large bubbles on the surface it is done. Add rosewater and turn off heat. Sprinkle with saffron or cardamom. Stir well, add condensed milk and stir again. Allow to cool slightly and place in serving bowl.

Garnish y slivered almonds, chopped postachios and silver warq.

*to treat rice - soak rice for between 3-4 hours. Drain and spread in a clean cloth to dry for about 3-4hrs. Once dry grin rice into coarse crumbs (not into powder or you will be making Firni)

**if you would prefer not to use condensed milk, add 11/4cup

***be sure rice is fully cooked before adding sugar or rice will remain hard.
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                              Special delhi ki kheer


Ingredients
Fresh milk 2 kg
Rice 6 tbsp heaped soaked overnight
Sugar 1 cup
Powder milk 1 cup
Almonds, pistachio sliced 4 tbsp
Saffron ½ tsp
Kewra water 1 tsp


Method
Soak rice overnight, crush with hands, boiled milk, put crushed rice and cook on medium flame till rice tender and soft, then add sugar, cook for 10 to 15 minutes, add powdered milk and whisk till smooth, remove from fire add saffron and kewra, take out in a earthen pot, garnish with waraq, almonds and pistachio sliced.
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