Kheer

from

 Swayamprava’s kitchen

I ^1/2  cup of boiled basmati rice

1 liter of milk

6-7 tablespoon Amul milk powder

2 cups of sugar (Acording to taste)

1 bay leaf

1 pinch of nutmeg powder

¼ teaspoon powdered small cardamom powder

3-4 table spoon kismis   roasted in ghee

7-8 cashew nuts roasted in ghee

½ teaspoon jeera for tadka

½ teaspoon sugar to caramel

Bring the milk into boil. In a small bowl mash the boiled rice and add it to the boiling milk. In a glass take ¼ full of warm water and dissolve the Amul powder in it. Add it to the boiling milk. Add sugar. Bring into a boil. Then slow the flame and let it shimmer.

In a small kadai add ghee.Add jeera .Let it be golden brown .Add it to the kheer. In the same kadai add little ghee put ½ teaspoon of sugar in it and caramelize.As it appeared to melt and started gtting red add a big spoon of kheer into it and replace the kheer again into the main kheer pot.

Now add bay leaf, nutmeg powder, kismis and cashew nuts and the powdered cardamom

Keep on shimmering in a slow heat for a hour or more till the kheer reduced to half.

Serve cold.