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Ingredients
- 1 cup Basmati Rice
- 2 L of Homo Milk
- 1 can Condensed Milk
- 1 can Evaporated Milk
- 2 cups of Half and Half Cream
- 1 cup of Whipped Cream
- ½ cup of finely chopped pistachios
- 40 – 50 Cardamom seeds, finely ground
- Fine Silver Paper (found in Indian grocery stores)
- 1 cup Sugar (optional)
- 1 lemon
Preparation
- Wash rice. Soak for 1 hour. Put into mixer (grinder) for 2 – 3 minutes to make rice grains about half size.
- Boil rice with 1 L of homo milk.
- While rice is boiling, boil ½ to ¾ L of milk in a separate pot, as it is boiling periodically add lemon. This creates fresh cheese and should take about 5 minutes.
- Drain excess liquid from cheese.
- When rice/milk mixture is almost fully cooked, add condensed milk stirring constantly.
- While stirring, slowly add finely cut pistachios. (Save a little pistachios for decoration)
- Add finely ground cardamom.
- Slowly add Half and Half cream while constantly stirring.
- Once the rice/milk mixture is fully cooked, add the homemade cheese.
- Completely cool the Kheer in fridge.
- Once cooled, stir in ½ cup of whipped cream. Decorate with the remaining ½ cup of whipped cream, pistachios and silver paper.
Serve chilled. Serves 8-10.
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