A delicious pudding where rice is cooked in milk along with sautéed almonds and a ground paste of anjeer (dried fig) flavoured with saffron, and cardamom. This dessert is like a warm hug on cold chilly night and is perfect for the festive season!
Ingredients:
INGREDIENTS:
- 2 tablespoons ghee
- 15 almonds (soaked, deskinned & chopped)
- 3 tablespoons rice (soaked)
- 1 litre full fat milk
- 2 teaspoon saffron (soaked)
- Anjeer paste (soak 15 dried figs soaked. Drain and blend )
- 6 tablespoons sugar
- 2-3 cardamom pods
- 3-4 dried Figs (soaked and chopped)
- Almond flakes (chopped)
METHOD:
- Heat ghee in a pan.
- Sauté almonds till they are light brown.
- Add milk to the pan, followed by cardamom and soaked rice.
- Let it cook for a few minutes before adding in the sugar.
- Once the sugar has dissolved, add in the saffron.
- Once the milk changes colour, add the anjeer paste and mix well.
- Make sure there are no lumps.
- Let it cook uncovered for 20 minutes.
- Keep stirring at regular intervals and make sure you don’t let it over boil.
- Once the kheer has reached the desired consistency and is thick turn off the heat
- Let it rest for 10 minutes before you transfer to a bowl.
- Garnish with chopped anjeer and almonds.