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Friday, December 11, 2020

Zafrani Kheer

In traditional Indian cuisines, sweet dishes hold a special place. According to ayurveda , the food should have three elements ie. savoury, sour and sweet. Therefore, Every Indian meal is incomplete without a sweet dish. Kheer has always been a favorite of everyone. It has many varieties. Zafrani kheer is one of them. This recipe includes a tip which reduces cooking time and effort. I have taken full fat milk and added soaked and ground rice and almonds to it, thus making it an easy and quick recipe. For extra flavour saffro jin or Kesar has been added. To make it more rich some more dry fruits are added. Do try it once you will love the Royal flavours it has. 

We need:

  • 1 Litre Full Fat Milk (8%) 

  • 75 gm Rice

  • 50 gm Almonds

  • 4 Green Cardamom / 1 Tsp Cardamom powder

  • 75 gm Sugar

  • Few Strands Of Saffron or Kesar

  • Cashews and raisins to garnish

Let us get started:

  1. Soak rice and almonds in water for 15 minutes. 

  2. Boil 1 litre of milk in a heavy pan. When it boils, keep the flame on low and let it boil for 5 minutes. Keep on stirring otherwise milk will stick to the bottom of the pan. 

  3. Drain water from rice and almonds and coarsely grind them.

  4. Add these ground almonds and rice to the milk. Keep on stirring milk while adding them otherwise lumps of rice will be formed. 

  5. Keep the pan on low flame foranother ten minutes. Meanwhile keep on stirring the milk mixture. Scrap the milk which sticks to the side of the pan. 

  6. Take two tbsp of warm milk and mix  saffron strands to it. Keep aside. 

  7. Crush cardamom and add it to the rice, almonds and milk mixture. Let it boil for another 2 minutes. Add the saffron milk to the pan and continue to stir for another 2 minutes. 

  8. The Zafrani Kheer is now ready. Garnish it with chopped almonds, raisins and cashews. Refrigerate it for two hours and enjoy this Royal Zafrani Kheer. 

Preparation Time : 10 min
Cooking Time : 30 min. 
Refrigeration required: 2 hours. 

1 comment:

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